Garlic Mashed Potatoes

Garlic Mashed Potatoes main pic

The Best Garlic Mashed Potatoes

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.

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

Garlic Mashed Potatoes 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

Be sure to watch and follow the instructions in the Garlic Mashed Potatoes video recipe tutorial.

Potato Bomb Mini’s

Potato Bomb Mini's

A Potato Bomb Mini’s are BOMB!

If you are unfamiliar with this recipe or you’ve never seen or heard of a Potato Bomb before, you’re in for a real treat..  These are usually made from a full sized Russet Potato and they are great at barbecues.  But these little Mini’s can be served anywhere.  You can make as many as you want for an appetizer, snack or just stack them high, on a party platter, and watch them disappear.  And, because they are so simple and easy to make, you don’t need much of an ingredients list.  It’s basically just Bacon, Cheese and little Waxy Potatoes.  Every potato gets cheese, bacon, a little salt or creole seasoning if you want some spice, and some olive oil to make it all stick.

The Original Potato Bomb

A Potato Bomb is normally made from a large Cored Russet Potato, stuffed with Cheese and wrapped with bacon from end to end, before it’s baked or barbecued.  The name, “Potato Bomb” derives from two things.  First, they look like grenades or bombs.  Second, it’s just a part of today’s lingo.  When someone says, that’s the “Bomb”, they mean it’s amazing and that’s exactly what these are; amazing little Potato bombs.

Oh, and if you’re interested in Restaurant Style Salted Bake Potatoes or another Bite sized Bacon and Cheese Recipe called Cheese Bombers, I highly recommend you click the links.

Potato Bomb Mini’s Ingredients:

2 lbs Small Waxy Potatoes, cored
1 pkg String Cheese (Mozzarella), cut in half inch slices
1 pkg Bacon (half slice each)
Olive Oil
Creole Seasoning to taste
Kosher or Margarita Salt to taste

Be sure to watch the short video tutorial and I’ll show you exactly how to make these fun and tasty Potato Bomb Mini’s.

Salted Baked Potato

The Best Baked Potato is Salted

The very best Baked Potatoes, in my opinion, are made with Russet Potatoes.  And, since Russets are cheap, we can buy a huge bag of them because their shelf life is long and extensive too.  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 and, yep, the secret to a great Baked Potato is Margarita or Kosher Salt.  Salt is cheap to, so that makes this recipe a win-win.  The only spendy ingredient is the Olive Oil but you can use vegetable or Canola Oil and your Baked Potato will still turn out great.

Preparing a Baked Potato

First, in order to make a Baked Potato, you need to clean those Russets.  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 or Kosher Salt over the top and turn each one over and repeat.  This is a Steakhouse trade secret, for those Salted Baked Potatoes we all love so much.  Why Margarita or Kosher salt?  Because its good!  It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it.  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
1/2 tsp Olive Oil, per potato
1/2 tsp Margarita or Kosher Salt, per potato
Your favorite toppings

Bake for approximately 1 hour and 15 minutes at 350 degrees Fahrenheit, until fork tender.  Be sure to watch the short video tutorial and I’ll show you just how easy it is to make a Salted Baked Potato.