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RED SKIN MASHED POTATOES

This is my absolute favorite way to indulge in mashed potatoes, that does not have some kind of extra-indulgent aged cheddar in it. I don’t always follow this recipe specifically but I do come by fairly close. The last couple of years I’ve replaced milk with unsweetened vanilla almond milk and I honestly can’t taste a difference. If anything it lacks an extra thicker texture but flavor is still there. I also sometimes use vegetable stock if I don’t have chicken stock and it works just as great.

BUT unless you have a really good quality garlic powder that is super fine, not those tiny granules then you must use fresh garlic. Oh, and of course fresh ground pepper instead of store bought ground pepper makes a big difference. I NEVER not use fresh ground pepper. It’s a must! Okay, that’s all. ENJOY!

 

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RED SKIN MASHED POTATOES
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the potatoes in a large pot and fill with water just to the very top of the potatoes.
  2. Bring them to a boil over medium-high heat and simmer for about 15-20 minutes.
  3. Drain the potatoes into a colander. Place the butter and garlic into the pot, add the potatoes and mash them about half way. Add the chicken stock and milk then finish mashing until desired consistency. Add a little more chicken stock if the potatoes seem dry.
  4. Add salt and pepper to taste.

ROASTED POTATO SALAD

Spring time is here and Summer is coming quick before you know it! And that means a lot of people are running to the grocery store to get store bought potato salad. YUCK! What is there to love about bland potatoes with tons of mayo? NOTHING! Nothing AT ALL!

Impress your friends at your next BBQ with this extremely flavorful roasted potato salad instead! Don’t let the ingredient list scare you. It’s quite easy to put together. While the potatoes are roasting you can do all the chopping so that when the potatoes are done all you have to do is mix it all together and throw in the fridge.

Just because potatoes are high in carbohydrates does not mean they’re unhealthy. In fact, potatoes pack a good punch of fiber helping your digestive tract stay happy and working. I like to go for the most colorful ones and bake them with the skin on! The healthiest part is the skin. The more color a fruit and/or vegetable is, the healthier it is! There are more nutrients as a whole in comparison to the brown potatoes.

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ROASTED POTATO SALAD
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
POTATO SALAD
  1. Place the red potatoes, pepper, salt, garlic powder, rosemary, and tarragon in a baking dish. Drizzle approximately two tablespoons of olive oil over it and stir until the potatoes are covered evenly. Place in the oven at 400 F degrees for about 40 minutes.
  2. While the potatoes are roasting place the red onion, garlic, eggs, pickles, pepperoncini’s, and their juice into a bowl.
  3. Once the potatoes are done roasting, make sure they’ve cooled down before throwing it together in the bowl. Then add the mayonnaise, brown mustard, and mix thoroughly.
HOW TO HARD BOIL EGGS
  1. Place the eggs in a pot and pour enough water to cover the eggs. Place the lid on the pot and turn the stove onto high. Once it comes to a roaring boil turn off the heat and let it sit covered for 12-15 minutes.
  2. Once the eggs are finished, place the eggs in a container with cold water and some ice cubes to cool the eggs down.