Lovin' From the Oven

Sneaky Mashed Potatoes

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I made this recipe a while ago when we first moved into our apartment, and I’m JUST getting around to posting it now. My bad.

We all know how much the DB despises vegetables, right? Well, I told him before we moved in together that I could make him eat it. He obviously disagreed and told me I was crazy, but I decided to do it when he least expected it. I found this recipe on The Chic Life and knew it’d be perfect for sneaking some veggies into the DB’s stomach without him even questioning the dish.

He’s a huge fan of mashed potatoes (potatoes in any form, for that matter) and by mashing some cauliflower into the dish, he devoured all of it without question. Once he had a couple of servings, I told him what was actually in it and he was shocked. He couldn’t tell the difference besides that the texture was “a little more liquid-y than normal.” That could be fixed by adding less milk.

I served mine with a dollop of sour cream on top, but you can feel free to add chives, butter, anything you want. Enjoy!

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Sneaky Mashed Potatoes

Ingredients

  • 3 medium potatoes, rinsed, peeled, and cut into 1 1/2″ pieces.
  • 1 entire cauliflower, rinsed and chopped into 1 1/2" pieces
  • 1/4 – 1/3 cup milk (you may need more depending on your preferred texture and you can substitute cream or half and half for a richer taste)
  • 3 tablespoons butter (you may need more depending on your preferred texture)
  • pinch of salt
  • fresh-cracked pepper, to taste

Directions

  1. Boil water in a large pot. Add a pinch of salt and the potatoes, cooking for about 20 minutes.
  2. Add the cauliflower when there's about 7-8 minutes left of the cooking time.
  3. Drain the potatoes and cauliflower. Return them to the empty pot on the stove with the heat off and let rest for 2-3 minutes.
  4. Add the butter, 1/4 cup milk, salt, and pepper to the pot and mash. Add additional milk and/or butter if necessary. Add additional salt/pepper till the mixture reaches your desired flavor.
https://lovintheoven.com/sneaky-mashed-potatoes/

Parmesan Roasted Potatoes

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You know what the worst part is about seeing scary movies in the theater? Loud teenagers, people that laugh (either cause they’re immature or because they’re too scared to shut up), and the ones that shout out loud whatever they’re feeling. I went to go watch Paranormal Activity 3 this past weekend and I’m pretty sure my experience was ruined because of that. I need to go re-watch it in my own peace and quiet so that it can really scare the crap out of me.

End rant. I say po-tay-toes, you say po-ta-tows. Potatoes are probably the easiest thing to cook. You basically just slice and dice, coat and roast. My DB inhaled these and said that they were delicious. It probably helps that there were no green vegetables in sight. I served them with a breaded chicken– recipe coming soon!

Ingredients

  • 4 medium potatoes, rinsed and diced
  • 4 tbsp olive oil
  • pinch of salt
  • couple grinds of fresh black pepper
  • 1 tsp garlic powder
  • 1 tsp minced garlic
  • 1/2 tsp italian seasoning
  • 4-5 tbsp parmesan cheese
Directions
  1. Preheat oven to 400 degrees.
  2. Pour the potatoes into a baking dish.
  3. Drizzle olive oil on top of the potatoes. Sprinkle the rest of the seasonings on top. Use a large spoon to evenly coat all of the potatoes.
  4. Bake for 45 minutes, making sure to move the pieces around every 15 minutes.

Garlic Mashed Potatoes

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As I promised, a real food recipe! Now I’ve officially added savory to my blog of sweets. Say hello to garlic mashed potatoes.

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Dicing potatoes. There’s so much prep work in cooking. Uffff… I don’t know of I can get used to this.

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Boiling.

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Draining.

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Throw it all into your handy dandy Kitchenaid and let it do the work.

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Not bad, huh? I think you’re normally supposed to mash the potatoes by hand, but I don’t own a potato masher so my fallback was my Kitchenaid. She’s always there when I need her. The result? A creamy, buttery bowl of goodness.

Mashed potatoes are like the chocolate chip cookie of the baking world. You can add mix-ins and it’s still forgiving. It’s hard to make bad mashed potatoes. If it’s too thick, add more milk. Want it even thicker? Use sour cream instead. Don’t like herbs? Add bacon. Want it richer? You guessed it.. add more butter. Experiment your tender heart away, using this recipe as more of a guideline than a “to the T” recipe.

  • 6-7 medium russet potatoes
  • 1/4 tsp minced garlic
  • 1 cup of milk 
  • 1 stick of butter
  • 2 tsp salt (plus additional for boiling)
  • dash of pepper
  1. Peel the skin from potatoes. Dice each potato into 16 pieces (cut into half and then cut each half into 8th’s)
  2. Place the diced potatoes, minced garlic, and a generous pinch of salt into a pot filled with cold water.
  3. Bring the water to a boil and then cook the potatoes on medium heat for approximately 25 minutes, until the potato is easily pierced with a fork.
  4. When the potatoes are done cooking, drain and let sit. While sitting, melt the butter in a pan and stir in the milk. Bring to a simmer and pour it into a Kitchenaid bowl with the cooked potatoes. 
  5. Turn the Kitchenaid on low and gradually work the speed up to medium. Add the salt and mix until creamy.
  6. Take a taste and adjust appropriately to your tastes. I topped mine with an oregano/parsley mix.

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