Garlic Mashed Potatoes

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.

A Succulent Turkey Every Time!

I’ve got a lot going on this week, as everybody does but my wife and I are even celebrating our Anniversary, so I’m not quite certain if I’ll be getting any other recipes up this week. Though I do want to remind everyone that I have filmed several Holiday recipes and even a few twists on a few classics. So definitely take advantage of the Holiday Video Play list On the Lower Right side of this Page. I do think it is important to mention a little something about the bird that Most everyone will be eating this Thanksgiving Holiday. Turkey’s need to be Brined. If you are looking for seasoned succulent meat that isn’t dependent on gravy, has a ton of flavor and is so tender you’d think a pro baked it, Brine that turkey. I did have the perfect Video to show you how to do it step by step but the food network made all of the users take them down and I can’t find it anywhere. The point is, there is a science behind the brine and that’s why it works so well. I’ll film a video on it soon so we don’t have to worry about it being taken down. In the meantime, check out the baking weight and time chart down below.

Happy Thanksgiving Everyone.

Green Bean Casserole

The Best Green Bean Casserole

This is definitely my favorite Green Bean Casserole recipe. Just have a look at the ingredients and I think you’ll agree or at least understand why I feel the way I do. I mean, Bacon says it all doesn’t it? I’ve been wanting to throw down some traditional Holiday recipes, this season, that are a little more vibrant than what we’ve been use to in the past. At the same time though, I wanted to make sure that the change was subtle enough to not take over the recipe and actually ruin the over all flavor. I believe this recipe is more than successful with that, adding even 3 other ingredients; Portobello Mushrooms, Bread Dressing Stuffing and Cheese!

YouTube’s Green Bean Casserole

I released this Green Bean Casserole video for Thanksgiving, 2 years ago, and it did really well among my subscribers. Anyone that tried this recipe, absolutely, raved about it. If you’re new to this recipe, my videos or my blog for that matter, I encourage you to investigate my food libraries here on my site or on my YouTube Channel. There are currently more than 300 of my personal video recipes posted now and there are several, revolving around these upcoming holidays, you won’t want to miss. Be sure to check out some of my classic recipes, like my Garlic Mashed Potatoes, my Southern Style Sweet Potato Casserole and my Croissant Dressing/Stuffing, just to name a few. My Thanksgiving Playlist can be seen HERE!

Green Bean Casserole video tutorial by PoorMansGourmet.

Green Bean Casserole Ingredients:

2 1/2 cup Green Beans
3 Cup Chicken Broth
1 lbs Bacon, chopped
1/3 stick Butter
1 Onion, chopped
5 Portobello Mushrooms, chopped
1 Garlic Clove, chopped
1 cup Stuffing, dehydrated
2 cans Cream of Mushroom Soup
1 can French Onions
Salt and Pepper to taste
Adobo to taste (Optional, Garlic Powder with other ingredients)
1/2 cup cheddar cheese, grated

For this Green Bean Casserole, heat 3 Cups of Chicken Broth in a Pot and add the Green Beans. Heat for 10 minutes if they’re fresh uncooked Beans and 5 minutes if they are canned, then Strain and add the beans only to a separate bowl. Cut the bacon into 1/2 inch strips and start cooking. Cut and chop all veggies. In a hot pan add 1/3 stick of butter and saute the veggies until tender, then salt and pepper to taste and add the Adobo (or Garlic Powder and Oregano). De-grease the bacon on a paper towel and along with the chopped Onions and Mushrooms, with the exception of the cheese, start to combine all the remaining ingredients with the Green beans. Stir in the Mushroom Soup and add the French onions, then poor the mixture into an oven sage Casserole Dish and bake at 350 degrees for 20 minutes. Add the cheese after and bake for 5 more minutes until the cheese is melted, and serve your Green Bean Casserole!