These Garlic Mashed Potatoes are awesome, simple as that. And I can go on about it for several reasons. But first, know that most mashed potato recipes are very similar if not exactly the same. So, how are you going to reinvent something that cooks think they have already perfected? The answer is simple. Just think Potato. There are so many different kinds of potatoes, plus many ways to cook potatoes. So all you have to do is go back to the basics, keep it simple yet powerful.
My Mashed Potatoes Secret Ingredient
For me, I love potato chips. One in particular, in fact, Potato Skins. That’s one of the reasons I leave my skins on in this Mashed Potatoes recipe; that and the nutrient factor, of course. Also, when I eat chips or a baked potato, I usually have Sour Cream. Now, there isn’t Sour Cream in this recipe but most recipes use milk, half and half or cream. But why hasn’t anyone tried to use Buttermilk? It’s sweet and sour, just like sour cream, and most folks like it with their baked potato. Believe it or not, it is the perfect balance; that and the other ingredients I’ve added down below. Anyway, these potatoes are great anytime but I think they’re even better around the Holidays. So give this a try and don’t forget to leave your comments.
If you’d like to try my Green Bean Casserole or my Pan Fried Asparagus, just click the links down below.
I love Scotch Eggs and if you are at all a fan of breakfast food, you’ll love them too if you don’t already. What this recipe consists of is basically just a boiled egg that is wrapped in a thin layer of sausage, then rolled in seasoned bread crumbs and fried. They are very simple to make and very tasty. Though, I do prepare a hard boiled version of this recipe, it is very common for the eggs to have a runny yoke in the middle. So if that’s something you prefer, you will most likely have to cook soft boiled eggs instead and that’s entirely up to you.
How To Make Scotch Eggs
For this Scotch Eggs Recipe, start by boiling the eggs, then set out 3 bowls for dipping. Season the flour with the salt, pepper and paprika in one bowl. In another, beat the eggs to make a wash. In the third bowl you will add the bread crumbs. If you are using the stuffing, add the crumbs to a food processor with the parsley and pulse until smooth. Cut the Sausage into 12 equal portions, then press and roll flat until each is about 1/4 of an inch thick, then wrap around each boiled egg pinching off the excess and pressing with both palms together with light pressure to form each shape. Then roll in flour, then the egg wash and bread crumbs, again applying pressure with both palms but firmly to assure the crumbs stick. Then let them rest for 5 minutes before frying. For deep fryers, cook at 350 for 3 1/2 Minutes. For pan frying, cook in 1 1/2 inches of oil for about 8 minutes, on low heat, turning over once. Dab on paper towels then serve your Scotch Eggs or refrigerate.
Scotch Eggs Ingredients:
1 dozen Boiled Eggs
1 1/2 lbs Pork Sausage
2 eggs, for wash
1 cup Seasoned Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Paprika
1 cup Seasoned Stuffing Bread Crumbs, (or Panko)
1 pull fresh Parsley, 2 tbsp worth
Oil for frying
Be sure to watch the short video tutorial demonstrating this Scotch Eggs recipe.