Mashed Potatoes | I Can Cook That

Potato Farls (Irish Potato Bread)

I personally did not grow up eating Potato Farls, probably because around me, there was no such thing as leftover mashed potatoes. (I am still a mashed potato fiend, but I’ve managed to turn it down to a more respectable level.)

But when I am visiting family in Ireland, Potato Farls is one of the foods I am most excited to eat (along with Irish Brown Bread and the rest of the components of a beautiful Ulster Fry.)

Potato Farls is just mashed potatoes kneaded with some flour, butter, salt, and pepper, then fried up into tasty little pieces, making them the perfect recipe for the day after Thanksgiving!

Ingredients (multiply as needed):

1 lb mashed potatoes
1 cup flour, plus more as needed
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for frying
1/4 teaspoon salt
1/4 teaspoon pepper
olive oil

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Slow Cooker Short Ribs

Well. It became fall weather basically overnight, which means it is time for more slow cooker recipes! This recipe for Slow Cooker Short Ribs is melt-in-your-mouth tender and is basically the most comforting meal ever made when served over mashed potatoes.

This recipe is adapted from Delish and will definitely serve a crowd or can be made ahead of time and frozen.

Ingredients:

5 lbs bone-in beef short ribs, sliced crosswise
salt and pepper, to taste
1 tablespoon vegetable oil
1/2 cup low sodium soy sauce (or coconut aminos to make gluten free)
1/2 cup water
1/4 cup light brown sugar, packed
1/4 cup rice vinegar
2 teaspoons sesame oil
1 teaspoon red pepper flakes
3 medium carrots, peeled and chopped into thirds
1 onion, cut into half moons
5 garlic cloves, crushed
1/2 teaspoon ginger paste
mashed potatoes, for serving
scallions, thinly sliced, for garnish
toasted sesame seeds, optional, for garnish

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Homemade Pierogis

During these stay-at-home orders, there have been a few foods that I’ve been craving that I would order frequently from local restaurants. One of my biggest recent cravings was for Messina Social Club‘s pierogis. So, when I accidentally ordered 10 pounds of potatoes (?!), I figured it was the perfect time to try to make my own Homemade Pierogis.

This recipe is a very basic version, but once you try it out, you can add different stuffings to create different flavor profiles.

They also freeze really well, so feel free to double the recipe and stock your freezer for future meals!

Ingredients:

Dough:

2 cups all purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
4 tablespoons butter, at room temperature

Filling:

1 cup mashed potatoes (I halved the recipe and substituted in sour cream for the Greek yogurt)
1 cup shredded mozzarella cheese

Optional toppings:

sauteed shallots
butter
sour cream

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Thanksgiving Leftover Skillet Pizza

It probably goes without saying that Thanksgiving is my favorite holiday. I love spending time with my family and digging in to awesome food! My aunt and uncle have hosting Thanksgiving for years now, and they always make a point to make more than we could ever eat so we have leftovers.

I could eat Thanksgiving leftovers every day, but sometimes its nice to switch up the presentation a bit.

This recipe for Thanksgiving Leftover Skillet Pizza makes the most of whatever leftovers you have on hand!

Ingredients:

1 cup shredded cooked turkey
3-4 tablespoons cranberry sauce
3/4 cup each shredded mozzarella and shredded cheddar cheese, divided
All-purpose flour
8 ounces prepared pizza dough, at room temperature (or cauliflower crust to make gluten free)
3 tablespoons olive oil, divided
1 cup mashed potatoes
salt and freshly ground black pepper
3/4 cup cooked vegetables, (I used Brussels sprouts)
1/2 cup crumbled stuffing
Pinch crushed red pepper flakes
cranberry sauce and gravy, for serving

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Colcannon

I realized this weekend as I was making some of my favorite St. Patrick’s Day foods that I have not written a post on Colcannon!

Colcannon is mashed potatoes with sautéed greens mixed in, typically either cabbage or kale.

It’s pretty awesome Irish comfort food in my opinion. It’s so engrained in Irish cooking that it even has it’s own song!

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?

This version uses shallots, leeks, and kale, but this recipe can easily be adapted to incorporate any green you prefer.

Ingredients:

2-3 lbs russet potatoes (4-5 potatoes)
2 tablespoons salt, plus more to taste
1 stick (8 tablespoons) butter, divided
1 leek, chopped
2 shallots, chopped
4 cups chopped lacinato kale
1 cup heavy cream
thinly sliced scallions, for garnish

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Creamy Mashed Potatoes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HolidayWithChobani #CollectiveBias

I come from an Irish family, so mashed potatoes are a very important part of every large family meal. If it was socially acceptable, I’d fill my plate just with mashed potatoes and gravy at holiday meals.

Mashed potatoes are quite a staple in my life, so I now find myself to be a bit of a mashed potato connoisseur. I like mine super creamy, but don’t necessarily want them loaded with butter to achieve that creaminess.

I personally like to add in Chobani® Non-fat Plain Greek Yogurt. Not only does it deliver the creaminess I am looking for, but it is high in protein (44% of your daily value to be exact) and is low in fat. The yogurt contains no artificial flavors or sweeteners and is only made with natural ingredients that are not genetically modified.

Chobani® Non-fat Plain Greek Yogurt is a simple and tasty substitute for any recipes that use sour cream, mayonnaise, or oil, making it a super versatile product. I almost always have a quart in my fridge for smoothies, baking, and creamy dressings.

This recipe is definitely a favorite of mine. It uses minimal ingredients and is really simple to make! You can also snazz it up however you’d like! I picked up all of my ingredients at Walmart; you can find Chobani with the other yogurts in the Dairy section.

Ingredients: makes 4 servings. multiply as needed

Main Ingredients:

2 lbs potatoes
3 tablespoons unsalted butter
3 garlic cloves, minced
1 cup Chobani® Non-fat Plain Greek Yogurt
1/3 cup milk (I used 1%)

Additional Ingredients:

Salt and pepper, to taste
Horseradish cheddar cheese, for garnish
1/4 cup chives, finely chopped, for garnish

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Horseradish Cheddar Mashed Potatoes with Bacon and Apples

I love a good mashed potato recipe. They are definitely my favorite part of the Thanksgiving meal. Classic mashed potatoes will always be a favorite of mine, but this recipe from Nigella Lawson that I found on The Chew sounded really fantastic. My aunt and uncle always use horseradish cheddar in their mashed potatoes and I love the tanginess that the horseradish brings. I thought it would be the perfect complement to the sweetness of the apples.

Ingredients:

4 1/2 lbs Yukon Gold potatoes

1 cup whole milk

1 – 1 1/2 cup horseradish cheddar cheese

1/2 cup shallots, chopped

2 fuji apples

4 strips of bacon

Salt and pepper, to taste

2 tablespoons butter

You need a red apple that can stand up to being sauteed and maintain its shape. Look for Liberty, Fuji, Jonagold, or Pink Lady apples.

Bring a salted pot of water to a boil. Peel your potatoes. Cut into smaller pieces and add to the pot.

Boil the potatoes for 30 minutes or until fork tender.

While waiting for the potatoes to cook, add the bacon to a saute pan over medium heat. Heat until cooked through, turning once, about 10 minutes.

Remove the bacon from the pan and add to a plate lined with paper towels. Roughly chop.

Add the shallots and the apples to the saute pan with the bacon drippings.

Saute over medium-low heat until the apples are tender, about 10 minutes. Remove from heat and keep warm. Mix with the chopped bacon.

Once the potatoes are cooked, drain. Take the pot that you used to boil the potatoes and add the 1 cup whole milk over low heat. Using a ricer or potato masher, mash the potatoes back into the pot, stirring to combine with the milk.

The horseradish cheddar I used was really soft so I just broke it into smaller pieces and mixed into the potatoes. If you have a harder version, you can grate the cheese and add it in, mixing to combine. Add the butter and mix to combine. Season with salt and pepper.

Top with the bacon and apples.

I had no idea apples would go so well with mashed potatoes! The slight sweetness with the shallots was such a perfect complement to the subtle tang of the horseradish cheddar. And obviously, everything is better with bacon.

This would be a fantastic spin to traditional mashed potatoes for Thanksgiving without adding too much extra work to your day. You could make the mashed potatoes and the bacon and apple mixture both the day before. The day of, you can heat both separately and then top the potatoes with the mixture.

Yum

Horseradish Cheddar Mashed Potatoes with Bacon and Apples

Total Time: 45 minutes

Ingredients

4 1/2 lbs Yukon Gold potatoes
1 cup whole milk
1 – 1 1/2 cup horseradish cheddar cheese
1/2 cup shallots, chopped
2 fuji apples
4 strips of bacon
Salt and pepper, to taste
2 tablespoons butter

Instructions

You need a red apple that can stand up to being sauteed and maintain its shape. Look for Liberty, Fuji, Jonagold, or Pink Lady apples.
Bring a salted pot of water to a boil. Peel your potatoes. Cut into smaller pieces and add to the pot.
Boil the potatoes for 30 minutes or until fork tender.
While waiting for the potatoes to cook, add the bacon to a saute pan over medium heat. Heat until cooked through, turning once, about 10 minutes.
Remove the bacon from the pan and add to a plate lined with paper towels. Roughly chop.
Add the shallots and the apples to the saute pan with the bacon drippings.
Saute over medium-low heat until the apples are tender, about 10 minutes. Remove from heat and keep warm. Mix with the chopped bacon.
Once the potatoes are cooked, drain. Take the pot that you used to boil the potatoes and add the 1 cup whole milk over low heat. Using a ricer or potato masher, mash the potatoes back into the pot, stirring to combine with the milk.
The horseradish cheddar I used was really soft so I just broke it into smaller pieces and mixed into the potatoes. If you have a harder version, you can grate the cheese and add it in, mixing to combine. Add the butter and mix to combine. Season with salt and pepper.
Top with the bacon and apples.

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Grilled Striped Bass with Bacon Vinaigrette Red Smashed Potatoes and Sauteed Butter Thyme Mushrooms

Grilled Striped Bass with Bacon Vinaigrette Red Smashed Potatoes and Sauteed Butter Thyme Mushrooms. Whew. By the time you say the title of this post you could have cooked most of this meal. Fish is a perfect weekday choice because it is so darn quick to cook up. I managed to make all parts of this meal in 40 minutes which was awesome! If you wanted to cut the time for this meal even more, you could doctor up some of those refrigerator mashed potatoes from the supermarket, but I really like home made mashed potatoes so I went for it. No one is surprised to hear that this menu comes from my trusty Cooking Light.

Ingredients:

2 (8-ounce) striped bass fillets
salt, divided
freshly ground black pepper, divided
4 slices center-cut bacon
2 large shallots, finely chopped and divided
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon sugar
4 tablespoons olive oil, divided
1 pound red potatoes
2 garlic cloves, halved
1/4 cup 2% reduced-fat milk
2 tablespoons butter, divided
2 (8-ounce) packages presliced baby bella mushrooms
1/3 cup dry white wine
4 teaspoons chopped fresh thyme

Begin with making the mashed potatoes. The original recipe has you peel and cube the potatoes. I really like the skins of potatoes so I altered the recipe to be smashed instead of mashed. Feel free to check out the original recipe here if you’re not into the skins. Add the potatoes and the halved garlic cloves to a large pasta pot and cover with cold water. Bring to a boil.

While waiting for the water to come to a boil, prepare your other ingredients. Chop the shallots and fresh thyme. Melt 1 tablespoon butter in a large saute pan over medium heat. Add 1 tablespoon olive oil and 1/4 cup of the chopped shallots to the pan. Cook for about 1 minute.

By now your water will hopefully be boiling. Reduce heat for the pasta pot and simmer for 15 minutes or until the potatoes are fork tender.

Go back to the saute pan. Add a 1/2 teaspoon salt and the mushrooms to the pan, stirring occasionally. Cook for 13 minutes or until the mushrooms are brown and the liquid has evaporated.

While waiting for the two to cook (and if you have room on your stove), add another saute pan over medium high heat. Add the bacon and cook until crisp. Remove from heat and add to a paper towel. Reserve 1.5 tablespoons of the drippings in the pan. Crumble the bacon.

Add the crumbled bacon and 2 tablespoons shallots back to the pan, cooking over medium heat for 1 minute stirring frequently.

Remove from heat and stir in the vinegar, Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon sugar.

Back to the mushrooms. Add the wine to the pan and cook for 2 minutes or until the liquid almost evaporates.

Stir in the thyme and cook for 30 seconds and remove from heat.

Drain the pasta pot and return the potatoes and garlic to the pot. Mash using a potato masher or a large fork. Add the milk, 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper and mix to combine.

We haven’t abandoned the Vinaigrette! Take the mixture and slowly add the olive oil to the vinegar mixture, stirring constantly to get an emulsion.

Last but not least, we have the bass. Heat a grill pan over medium high heat and spray with cooking spray. Sprinkle the fish with salt and pepper and add to the grill pan skin side up. Cook for 4 minutes. (You can set your table during this time).

Flip the fish and cook for another 4 minutes.

Serve drizzled with the bacon vinaigrette.

Multi tasking at its finest! I hope my directions made sense. It’s not nearly as confusing as it sounds. You kind of bounce around between things based on when you have the opportunity to do so.

So whoever thought of the idea of bacon vinaigrette is one awesome person. It was smoky and slightly tangy. I actually put some on my mashed potatoes as well (which I highly suggest).

This was my first time having bass and I really enjoyed it. Despite doing a whole lot of nothing to cook it, the fish was flavorful and had almost a buttery taste to it.

The mushrooms were awesome as well! I added a bit more fresh thyme once it was on my plate for a little more flavor and some color.

Sorry my photos are so crummy. First, it’s not exactly the most colorful meal I’ve ever made. Second, the smell of bacon made my antsy. I needed to eat this ASAP 🙂

I hope you’ll forgive my lack of photography skills due to the calling of bacon.

Mashed Potatoes with Mushroom Sauce

I love mashed potatoes. I love them so much that my Aunt and Uncle usually ask me to come over the day before Thanksgiving to help peel all of the potatoes so that there are enough for me (I could probably eat just a bowl of mashed potatoes on Thanksgiving and be happy.) I found a new method of making mashed potatoes on MyRecipes, but modified it a bit and added a mushroom sauce to make this vegetarian recipe for Mashed Potatoes with Mushroom Sauce.

Ingredients:

8 medium-size red potatoes, peeled and quartered
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine, softened
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley

Mushroom Sauce:

2 teaspoons butter
2 garlic cloves, minced
1 container of sliced cremini (baby bella) mushrooms
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce (or coconut aminos to make gluten free)
Salt and pepper, to taste

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Garlic and Dill Smashed Potatoes

I love how purple viking potatoes look. They are so fun. There was no way I was willing to remove all of the skin to make mashed potatoes, so once again, here is a smashed potato recipe. The potatoes were another ingredient in my CSA share this week. The CSA share also came with dill so I incorporated that as well.

Ingredients:

1 bag of purple viking potatoes, washed

1 teaspoon kosher salt

2 tablespoons butter

4 garlic cloves, minced

1 cup buttermilk
1 tablespoon chopped dill (plus more for garnish)

Freshly ground black pepper

Bring salted water to a boil in a large pasta pot. Add the potatoes and cook until fork tender, about 15 minutes.

Drain and transfer to a medium sized bowl.

Using a potato masher or a whisk, firmly press down on each potato, smashing them.

In a saute pan, add a small amount of the butter and the minced garlic over medium heat. Cook for 1 minute.

Remove from heat and add to the potatoes. Stir in the buttermilk, remaining butter and dill. Pour in the buttermilk a little bit at a time, so that you don’t over pour. You don’t want soupy potatoes! Season with salt and pepper to taste and serve.

I can never get enough potatoes; I love how versatile they are. The dill and buttermilk add a lot of great flavor to the potatoes and the purple-ish skin adds beautiful color to the dish!

Garlic and Rosemary Smashed Potatoes

I made Sauteed Chicken with Fennel and Rosemary, and needed something starchy to soak up some of the sauce. The recipe suggested polenta or mashed potatoes, so I thought I’d make smashed potatoes and incorporated some of the same ingredients found in the main dish. I had a bag of red potatoes from my CSA share so I luckily had all ingredients on hand.

Ingredients:

1 bag of red potatoes (I had enough to fill up a medium sized bowl)

3 garlic cloves, minced

2 tablespoons butter

1 tablespoon heavy cream

1/4 cup chicken stock

Salt and pepper, to taste

1 teaspoon dried rosemary

1 teaspoon fresh chopped parsley

Wash your red potatoes thoroughly, making sure to remove all dirt.

Halve any red potatoes that are larger than the average size. Bring a pot of salted water to a boil. Drop in the red potatoes and cook until fork tender, about 15 minutes.

Drain the potatoes and add to a medium sized bowl. using a large spoon or a whisk, smash each of the potatoes. Don’t go overboard, you want them to be chunky.

In a saute pan, add a small amount of the butter, rosemary and the minced garlic over medium heat. Cook for 1 minute.

Lower the heat and add the chicken stock, stirring. Add the rest of the butter and the cream and stir to combine.

When the butter has melted, pour over the smashed potatoes and stir to combine.

Season with salt and pepper, to taste. Top with parsley.

These were absolutely delicious. Creamy and flavorful, the rosemary and parsley worked so well with the potatoes. I prefer smashed potatoes to mashed potatoes solely because you get to keep the skins on the potatoes. Not only does it make the dish prettier, it also adds texture.

Seared Scallops with Garlic-Parsley Butter

I found a recipe on My Recipes for Seared Scallops with Garlic-Parsley Butter. It even includes my other favorite ingredient: mushrooms. And, even better, the recipe is served over a mashed potato puree! I think they might have written this recipe just for me.

Ingredients:
6 oz of larger sized scallops
Salt and Pepper
1 tablespoon olive oil
2 1/2 tablespoons unsalted butter
2 teaspoons minced spring garlic
1 tablespoon minced shallot
1 package shiitake mushrooms, rinsed, stemmed, and thinly sliced
1/2 cup chicken broth
3 tablespoons chopped parsley
2 tablespoons canned crushed tomatoes
2 tablespoons dry white wine
2 teaspoons lemon juice

Ingredients for Yukon Gold potato puree:
1 pound Yukon Gold potatoes, peeled and cut into 1 inch chunks
1/4 cup chicken broth
2 tablespoons whipping cream
Salt and Pepper

Bring 2 to 3 quarts water to a boil. Peel the potatoes and cut into 1-inch pieces.

Add potatoes to the pot and cook until tender when pierced, 15 to 20 minutes. Drain and put in a bowl.

Mash the potatoes with 1/4 cup chicken broth, 2 tablespoons whipping cream, salt and pepper to taste. I just used a fork, but a potato masher would have really sped up the process. Set aside.

Rinse the scallops and pat dry.

Sprinkle with salt and pepper.

Prepare your mushrooms. Remove the stems and discard. Thinly slice the caps.

Mince the shallot and green garlic. Green garlic is also known as spring garlic. It happened to be part of my CSA share, so if you just have normal garlic, that will work just fine.

Heat a saute pan over medium-high heat. Add scallops to the pan and cook, flipping the scallops once until browned on both sides and opaque, about 4 minutes total.

Transfer the scallops to a plate and cover with foil to keep warm.

Add 1/2 tablespoon butter, garlic, and shallot to the saute pan.

When the butter is melted, add the mushrooms.

Stir often until mushrooms are browned, about 5 minutes.

Add remaining 2 tablespoons butter, chicken broth, parsley, tomatoes, white wine, and lemon juice.

Bring to a boil and cook for 1 to 2 minutes.

Add the potato puree to a bowl. Top with the scallops and spoon mushrooms and sauce over the scallops.

Oh this was so so good. I don’t know how this recipe managed to get so many of my favorite ingredients into one dish and still make it taste good, but I don’t think I’ve ever been happier on a Monday night. Yum.