so take the time to make it taste good!

Posts tagged “pepper

Garlic mashed potatoes

Idaho Potatoes

I love mashed potatoes served with roast chicken, beef or turkey.  The creamy goodness plays nicely against the heartiness of flavor.  On their own, mashed potatoes are a real treat so when you add garlic and Parmesan cheese to them they are even better.  Steaming the potatoes instead of boiling them gives you a fluffier mash.  Leaving the skins on is good for you and is much easier on you also.  Use real Parmesan cheese, the pre-grated cheese dust tends to stay dusty and gritty in the potatoes – not very pleasant.  These are so good that you do not even need gravy….unless you want some.
We love mashed potatoes and I love when my kids ask who made the potatoes (meaning; are they mine or my wife’s) before they dig in.  I’m sure my wife doesn’t mind that I make the potatoes.
I also make a version of these potatoes with crumbled bacon, chives and cheddar cheese that are very good also.


2 1/2 Pounds russet potatoes

1/2 C Heavy cream

1/2 C Butter

2 T Garlic, minced

1/4 C Parmesan cheese, shredded

Salt & pepper to taste




Grate cheese

1. Wash the potatoes and cut into 1 1/2 inch cubes.

2. Set a large collander into a large stock pot.  Cover the bottom of the pot with 1 1/2 inches of water.  Set the pot over medium high heat.

3. Add the potatoes, cover with a tight lid and steam the potatoes for about 15 minuts.

4. Carefully remove the collander and rince the potatoes under running water to remove the starch.

5. Add water to the pot so you have 1 1/2 inches again.  Return the collander to the pot and contiue to steam the potatoes until a knife inserted slides in easily.

6. Remove the potatoes to a large bowl and mash them with all of the remaining ingredients.

Cook’s notes: You can peel the potatoes, but the skins have nutrients and add a texture to the finished potatoes.


Chicken enchiladas

Simmer the chicken

Last night we had a friend over for dinner.  She is going out east for about 2 months so we asked her what she wanted and to our surprise chicken enchiladas came up.

The secret between a good chicken enchilada and a great one is in how you prepare the chicken.


3 lbs Boneless, skinless chicken breast

1 Lime

7 Sprigs of cilantro

6 Green onions

1 t Mexican oregano

1/4 t Cumin seed

1/3 C Medium salsa

1/2 t Fresh ground black pepper

1/3 t Chili powder

Chicken stock to cover


  1. In a large sauté pan brown the chicken breast over medium heat- don’t cook them through.
  2. Add the juice of the lime and the lime to the pan and the remaining ingredients.  Lower the heat and bring to a simmer.  Cover and simmer until chicken is done.
  3. Remove from heat.  Remove the chicken from the cooking liquid and slice.
  4. Make you enchiladas

Cook’s note:  The liquid can be used for Spanish rice or stock for soup.