Mmm, loaded mashed potatoes. When you want a side that is delicious but not overly fancy, a dish that tastes like a home run but still lets the main dish shine, consider this recipe for loaded mashed potatoes. This recipe makes a great side for BBQ chicken, steak, pork chops, even fish. The best thing about mashed potatoes is often the gravy, but if you don't have gravy, make this - your taste buds will thank you.
Loaded Mashed Potatoes
Total Time: 30 minutes Serves: 4-6
- 6 Potatoes, peeled and cut into pieces
- 3 slices Bacon
- 1/2-1 cup Low-fat Buttermilk
- 1 cup Cheddar Cheese, shredded
- 2-3 Green Onions, thinly sliced
- Pepper
Add potatoes to boiling water and boil until fork tender, about 20 minutes.
Place bacon on plate and cover with a paper towel. Cook by microwaving about 5 minutes.
Once bacon is cool enough to touch crumble into small pieces. Place in bowl and serve alongside potatoes.
Drain water from potatoes and return potatoes to cooking pot. Mash with potato masher.
Add buttermilk, cheese and pepper to potatoes and stir to combine. Add more buttermilk, cheese or pepper as needed for taste and consistency.
Serve topped with cheese, bacon and green onion.
These potatoes go well with any hunk of meat you are serving - roast beef, pork tenderloin, BBQ tri tip, chicken breast, the list goes on. I have provided the recipe for one generous portion; of course, if you want to make this for more than one person, you can make as many packets as you like. You can even make this in a casserole in your oven, but, the foil packets make it possible to take this dish anywhere there is fire - camping, BBQ, or at home.
Enjoy!
Foil Packet Potatoes
Total Time: 1 Hour Serves: 1
2 small Potatoes, cut into 1/2 inch cubes
1 Tablespoon Butter
Salt and Pepper
Sprinkle of Onion Powder
Sprinkle of Garlic Powder
Sprinkle of Herbs de Provence (or any other herbs)
1 Tablespoon Cream
Salt and Pepper
On a piece of aluminium foil place potatoes, butter, salt, pepper, onion powder, garlic powder and herbs.
Pour cream on top.
Form a packet around potatoes with foil, by bringing two opposite sides together and rolling down, then rolling the other two sides in.
Place packets on baking sheet in case the packets leak.
Bake at 375 for 45 minutes or until potatoes are tender.
This recipe is an adaptation of one Alton Brown does on his show Good Eats (original recipe). It is simple, fast, easy and reliably delicious. I have been using it as my only biscuit recipe for over 5 years. I have successfully made it substituting milk with a tablespoon of lemon juice for the buttermilk.
These biscuits are a great holiday side, but also are great with fried chicken or with butter and jam. The secret is to not over mix them, ensuring that they come out tall and fluffy. In the spirit of Alton Brown, I wish you "good eats" this holiday season.
Buttermilk Biscuits
Prep Time: 30 min Makes: 12
2 cups Flour
4 teaspoons Baking Powder
Pinch of Baking Soda
1/2 teaspoon Salt
2 Tablespoons Butter, cut into cubes
2 Tablespoons Shortening, cut into cubes
1 cup Buttermilk
1-2 Tablespoons Butter, Melted
In bowl of food processor combine flour, baking powder, baking soda, salt, butter and shortening.
Pulse until dough has the consistency of large crumbs
With food processor running add buttermilk mixing until just combined.
Turn dough out onto well floured surface and pat out by hand to a thickness of 1/2-1 inch.
Cut out biscuits and place on cookie sheet with the sides just touching.
Continue to pat out dough and cut biscuits until dough is used up, working dough as little as possible
Gently press your thumb into the center of each biscuit.
Brush melted butter over the top of biscuits.
Bake at 400 for 15-20 minutes.
This is a very pretty, simpler, cleaner version of the traditional sweet-potato casserole with the marshmallows on top. The cranberries balance the sweetness of the syrup and the potatoes to make for a more grown-up holiday dish that tastes as good as it looks.
This recipe has been a holiday staple for my family ever since I first tried it several years ago. The dish would feel at home for a family feast or a holiday party. Enjoy.
Thanksgiving Sweet Potatoes
Prep Time: 30 min Serves: 6-10
3-4 lbs Sweet Potatoes, peeled
1/4 cup Maple Syrup
3/4 cup Pancake Syrup
1 Tablespoon Butter
1 1/2 cups Fresh Cranberries
Boil whole sweet potatoes until tender, about 30 minutes. Drain off water and allow potatoes to cool.
In small saucepan combine maple syrup and pancake syrup and heat on medium-low until reduced by half.
Add butter and cranberries to syrups, simmer for about 5 minutes, until the cranberries begin to pop open.
Slice cooled sweet potatoes into 1/2 inch rounds, and arrange in ceramic tart dish or casserole.
Pour cranberry glaze over sweet potatoes.
Bake at 400 for 20 minutes.
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