The BEST Potato Recipies Out There!

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Garlic Mashed Potatoes

Cook Time: 20 Minutes | Servings: 6

INGREDIENTS

• 2 pounds russet potatoes
• 1 teaspoon salt
• ¾ cup half and half
• ½ cup salted butter
• 5-6 cloves garlic, peeled and sliced
• ½ teaspoon dried parsley
• salt and pepper to taste

DIRECTIONS

• Peel potatoes and cut into 1″ cubes.
• Place into a large pot and just cover with cold water. Add 1 teaspoon salt.
• Bring to a boil over high heat, then reduce to medium and continue simmering until tender, about 8 minutes.
• Meanwhile, combine half and half, butter, garlic cloves and dried parsley in a small skillet. Bring to a low simmer over medium heat (do not boil!) and let simmer until potatoes are cooked, stirring occasionally. If it appears separated, it is fine.
• When potatoes are cooked, drain and add half and half to potatoes in pot. Mash until smooth (or desired smoothness). Taste and adjust seasonings to your preferences.

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Smashed Potatoes:

Cook time: 25 minutes | Servings: 4 servings

INGREDIENTS

•16 oz (450 g) red baby potatoes

•1 tbsp (15 ml) olive oil

•salt and pepper to taste

•2 tbsp (30 ml) melted butter

•1 garlic clove, minced

•1 tbsp (15 ml) fresh parsley, chopped

•1 tsp (5 ml) freshly grated parmesan cheese

•a sprinkle of fleur de sel sea salt, optional

DIRECTIONS:

Preheat oven to 425F. Bring pot of water to a boil. Place red baby potatoes in boiling water. Once cooked through place on a cooking sheet, take a fork, and smash. Once smashed, push together to form a complete mound. Drizzle each potato with olive oil and season with salt and pepper. Cook for 20 minutes. Meanwhile, mix melted butter with minced garlic. Once potatoes have been roasted for 20 minutes, pull them out and brush butter mixture on each one. Put back in the oven for 5 minutes. Garnish potatoes with freshly chopped parsley and grated parmesan cheese.

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Twice Baked Potatoes:

Time Cook: 1 hour 20 minutes | Serving: 4

INGREDIENTS

• 4 medium potatoes washed and dried
• ¼ cup butter melted
• 1/2 cup sour cream
• 2 cups shredded cheese
• 1/4 cup bacon bits
• salt and pepper to taste

DIRECTIONS

• Poke holes in the potatoes with a fork. Bake the potatoes at 400 degrees for 1 hour. Cut the baked potatoes in half lengthwise. With a spoon, scoop out some of the potato, leaving about ¼ inch of potato inside the skin. Set aside the extra potato that was scooped out.
• Brush entire surface of each skin, inside and out, with butter. Place skins on cookie sheet, face up, and broil for 6-8 min.
• Use a potato masher to mix remaining potato, sour cream, cheese, bacon bits, and salt and pepper.
• Spoon the filling into the skins. Sprinkle shredded cheese and extra bacon bits over the tops.
• Broil for about 2 more minutes. Top with sour cream or ranch if desired.

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Scalloped Potatoes:

INGREDIENTS

• 2 pounds gold potatoes, peeled
• 2 tablespoons salted butter
• ¼ cup diced onion
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 2 teaspoon fresh thyme, finely chopped optional
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• 1 ½ cups shredded smoked gouda cheese, divided use
• ⅓ cup grated parmesan cheese
• freshly chopped parsley for garnish, optional

DIRECTIONS

• Preheat the oven to 350°F. Spray a 9×9 baking dish with cooking spray, set aside.
• Slice the potatoes very thin, ⅛th of an inch. I suggest using a mandolin for this. The potatoes need to be the same thickness so they all cook at the same time.
• Place the sliced potatoes into a large bowl with cold water, set aside.
• In a medium-sized skillet over medium-low heat, add the butter and melt. Add the onions, salt, and pepper, stirring occasionally cook until the onions are just softened, about 5 minutes.
• Add the garlic and thyme, cook until fragrant, about 30 seconds.
• Whisk in the flour and cook for 1 minute, slowly pour in the milk and whisk constantly to ensure no lumps form.
• Whisk in the heavy cream. Stirring occasionally, let this mixture come to a simmer, once it starts to bubble the littlest bit, take it off the heat. Stir in half of the gouda until melted. 
• Drain the potatoes. Place half of the potatoes into the bottom of the baking dish.
• Pour half of the cheese sauce on top. Sprinkle half of the parmesan cheese on top.
• Add the rest of the potatoes on top. Top with the remaining sauce. Add the rest of the gouda and parmesan on top.
• Bake covered with foil for 45 minutes then remove the foil and cook for about another 30 minutes (until the potatoes are fork-tender.)
• Garnish with parsley, optional.

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