Cheesy Garlic Mashed Red Potatoes

There are many different ways to make mashed potatoes, today I went with a cheesy cheddar version.  These are great when making something without gravy or in place of a scalloped or augratin style potato.  We were having ham for dinner so this made a quick side dish to go along with. I find when I make my potatoes they cool a bit when mashing so you may need to warm these up a bit before serving.  Normally I would place them in a casserole and bake for about 20 minutes while dinner finishes up but today I was in a hurry so after mashing I microwaved them for about 2 minutes to bring the temperature back up.  Either technique works well so go with which ever works best for your time frame.

Cheesy Garlic Mashed Red Potatoes

  • 2 pounds red potatoes diced
  • 3 cloves garlic
  • 1/2 stick butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 1/2 cup cheddar cheese

Cook potatoes and garlic until tender ~ about 15 minutes for small dice.  Drain potatoes well and begin mashing with butter, salt and pepper.  Add about 1/2 cup of the heavy cream.  Mash in sour cream and cheddar cheese.  Check consistency and add remaining cream if needed.  Place mashed potatoes in buttered casserole and bake for 20 minutes at 350 degrees if desired.

Enjoy ~ Kimberly

Aunt Donna’s Red Potato Salad with Dill ~ and a twist!

Red potato salad with dill is one of my favorites.  I think my mother-in-law made it the first time I had it.  She gave us a church cookbook a few years ago and apparently it’s Aunt Donna’s recipe.  Anyway I decide to experiment a bit with it as I was in a roasting mood the other day while my oven was hot.  I roasted the potatoes instead of boiling the spuds and added some horseradish for a kick.  Here’s my updated version ~ I still like the original too, but this was quite delicious.

Red Potato with Dill Salad

  • 1 1/2 lb small red potato
  • 1/4 cup green onion
  • 1 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp dried dill
  • salt and pepper
  • 2 tsp horseradish

Wash and pierce potatoes a couple of times.  Spread on baking sheet and roast at 375 degrees for about 50 minutes.  Cool potatoes in refrigerator until thoroughly cooled; I chilled mine overnight.  In small bowl mix together rest of ingredients.  Dice cooled potatoes and mix with dressing.  Refrigerate until ready to serve.  Check for seasoning adjust as needed.

Enjoy ~ Kimberly

Roasted Parmesan Red Potato Wedges

Red potatoes are great for roasting.  They take a little longer to cook than some varieties but they get a great crunch on the outside while tender on the inside.  Roasting is a nice alternative to fries and you can add all the flavor you desire just by mixing up the seasoning. I did just enough for the two of us to have for lunch with our sandwiches so adjust the measurements as desired if feeding a crowd.

Roasted Parmesan Red Potato Wedges

  • 4 small red potatoes
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/8 tsp paprika
  • dash cayenne
  • fresh ground black pepper
  • fresh grated parmesan cheese

Cut potatoes into wedges; I cut 6 per potato.  Rinse potatoes and drain; in small bowl add potato and toss with olive oil, and seasonings.

Spread seasoned potatoes skin side down on baking sheet and sprinkle with parmesan.  Bake at 375 degrees for about 35-40 minutes.

Enjoy ~ Kimberly