Food, Potatoes, Recipes, Tater Talk

Deliciousness in a Bowl: Garlic Mashed Potatoes

I’ve come to this blog today to share with you an oldie but a goodie. I found this recipe and fell in love with it after making it, as you do when it comes to anything potato related.

Growing up, my family ate most meals with some sort of potato to accompany it. Meat and mashed potatoes were our go-to, along with french fries, hashbrowns, and red potatoes to go along with everything else. Every once in awhile, I would volunteer to help make dinner. One random night, this help came in the form of the most delicious mashed potatoes (found on Pinterest, weird).

As to be expected, half of my Pinterest board is potato recipes. What can I say? I love potatoes! (This has become incredibly apparent by the fact that I have an entire blog about spuds). I have no shame.

Anyway, I tried this recipe on for size and the rest is history. I bring this to you today thanks to my sister (Hi Coley) after she made them once again for dinner. My mom suggested I share this with you all (Hi mom), so you can personally thank her when these turn out to be as good as I say. Special thanks to for coming up with this greatness.

Garlic Mashed Potatoes (with the skins in them!)

You’ll need:

  • 1 1/2 pounds of red potatoes, quartered (about 8 red potatoes for those who don’t have a food scale in their house)
  • 1 teaspoon of garlic powder
  • 1/2 cup of sour cream (maybe a little less unless especially like the taste)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup of salted butter

What you’ll need to do:

  1. Place potatoes in a large pot with enough water to cover them. Bring the water to a boil, then reduce heat, cover and leave to cook for about 15-20 minutes.
  2. Meanwhile, place the garlic powder, sour cream, Parmesan cheese, and butter in a bowl, preferably in an electric mixer. If you do not have one, just mix and mash by hand.
  3. Once the potatoes are easily pierced (not piercing their ears but piercing with a fork), remove from heat and drain. Throw (gently) together with the other ingredients and mix on medium until smooth. Mash by hand until smooth if not using a mixer.

Voila! Potatoes with the skins sure to impress anyone – except potato haters maybe, but we don’t acknowledge those people here. Enjoy!


Food, Potatoes, Tater Talk

The Three Best Potato Pairings

Ever wanted to try a different type of potato and didn’t know what to put on it? Ever think a potato needed a little something extra? Look no further, we’re here to help.

I’ve found that an excellent pair with red potatoes are *drum roll please*………..packets of ranch and butter! Simple right? I present to you Ranch Packet Roasted Potatoes – created by Hidden Valley Ranch.

Start with:

  • 2 pounds of small red potatoes, washed and quartered
  • 1 packet of Hidden Valley Ranch powder
  • 3 tablespoons of butter

Toss them all together, stick them in a pan at 450 degrees Fahrenheit for 30 to 35 minutes and BAM. Potato deliciousness. A simple yet effective way of making a good thing even better.

Say red potatoes aren’t your thing. Maybe you’re a potato chip kind of person? In any event, this information isn’t very mind-blowing. It’s a fact of life.



Image result for french onion dip

I give you the ultimate potato pairing. While Dean’s happens to tickle my fancy, I will admit that any type of french onion dip does the trick 125% of the time. Additionally, it’s multi-functional. Add it onto your baked potato instead of sour cream and watch your life change in the blink of an eye.

When in doubt, add cheese and bacon bits to your potatoes. Without further adieu, here are the appropriately named Easy Potato Skins – created by the I Heart Naptime blog.

You’ll need:

  • 4 large russet (or yukon, we don’t discriminate) potatoes
  • 3 tablespoons of melted butter
  • 1 or 2 cups of cheddar cheese
  • 1/2 cup of bacon bits
  • 2 teaspoons of kosher salt
  • Sour cream (if you’re into that sort of thing)

Pre-heat the oven to 400 degrees Fahrenheit. Cover a pan with foil and non-stick cooking spray.

Wash the potatoes, cut off the ends, and slice into approximately 1/2 inch slices. Brush both sides with butter and sprinkle with salt. Place on the pan and bake for 30 minutes. Flip the potato slices half way through to brown each side. When they’re complete, add on cheese and bacon bits and bake for 3-5 minutes more to melt the cheese. Serve with sour cream if you so choose (I won’t judge you for it despite my hatred for sour cream).

There you have it! Three simple potato pairings to spice up your potato needs. Leave a comment below with your favorite potato pairing!