Garlic Mashed Potatoes

Garlic Mashed Potatoes main pic

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’s already been perfected by everybody?  The answer is simple.  Just think Potato.  There are so many different ways to cook potatoes so all you have to do is add that variety to Mashed Potatoes.  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 recipe; that and the nutrient factor.  Also, when I eat chips or a baked potato, I usually have Sour Cream.  Now, there is no Sour Cream in this recipe but most recipes use milk.  So I decided to use the next best thing that gives me the best of both worlds and that ingredient is Buttermilk.  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.

CLICK HERE for Green Bean Casserole:
CLICK HERE for Pan Fried Asparagus:

Garlic Mashed Potato Ingredients:

6 to 8 russet or red potatoes, boiled
2 garlic cloves, chopped
2 tbsp fresh parsley, chopped
1 cube butter
1 tsp kosher salt
1 tsp Black pepper
1 1/2 cups Buttermilk

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Mashed Potatoes

Sauteed Squid with Onions, Potatoes and Peppers

 

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This Sauteed Squid Recipe truly is amazing.  It’s influence is derived from Spain due to the splash of Sherry Vinegar.  Truthfully, however, I don’t care where it comes from, it’s that good.  I filmed this recipe late one Saturday Night, and my wife and I just devoured the entire plate.  So don’t just take my word for it.  My wife loves this recipe too!

Sauteed Squid Ingredients:

1 lbs Squid/Calamari
1 Onion, sliced
1/4 Bell Pepper, sliced
12 Potatoes, small Charlotte
1/2 tsp Red Chili Flakes, crushed
1 Garlic Clove, chopped
1/2 tsp Thyme, dried
1 tbsp fresh Parsley, chopped
1 tbsp Sherry Vinegar
1 tsp sugar, to Caramelize the onions
1/3 cup Olive Oil, for cooking

Salt and Pepper to taste

Salted Baked Potato

Baked Potato and Margarita Salt!

Baked Potato

Yep, the secret to a great Baked Potato is Margarita Salt.  I know that everyone thinks they know how to make a Baked potato these days.  Just throw it in the oven and bake it for an hour, right?  Well, sure.  That is, if you’re looking for a basic flavorless potato, be my guest.  But if you want that crispy, salty potato skin, there’s a few simple steps you need to follow in order to make your Baked Potato rock!

Baked Potato

First, Scrub-scrub-scrub.  Clean all of your potatoes before you stab them with a fork.  Four to five punctures on two sides of each potato is perfect.  Then drizzle olive oil over the top of each one and rub the skin with your hands until the potato is fully coated.  The next step is just as easy.  Sprinkle Margarita Salt over the top and turn each one over and repeat.  This is a trade secret for those Salted Baked Potatoes we all love from our favorite steak houses.  Why Margarita salt?  Because its good!  It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it.  If you don’t have Margarita Salt then just use Kosher.  Then bake at 350 degrees f. for an hour.  If you’re baking 4 or more potatoes, add 15 minutes for each additional potato.

Salted Baked Potato Ingredients:

Russet Potatoes
Olive Oil
Margarita Salt or Kosher
Your favorite toppings