Mashed Potatoes

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mashed-potatoesMashed potatoes and gravy, it doesn’t get much better than that.   They’re the expected side dish with fried chicken, roast beef, turkey and the main part of shepherd’s pie.  On Thanksgiving, no matter how many I make, my family devours them all.  This recipe is creamy, silky and delicious.



3 Potatoes

¼ Lb Cream Cheese

½ Cup Half & Half

4-5 TBSP Butter

1/2 tsp Salt



Peel the potatoes and cut them into small chunks, they should all be about the same size. Put the potatoes in a saucepan and cover them with cold water. Add 1 tablespoon of salt to the water. Let the potatoes come to a boil, and continue boiling for 15 minutes or until the potatoes are soft. Don’t over cook. Drain the potatoes. Using a potato masher or hand blender, mash the potatoes until they are smooth. Add the butter and the cream cheese. Mash until they are both melted. Add the half & half and ½ teaspoon of salt. Continue mixing the potatoes until they are creamy and silky.

Loaded Potatoes

posted in: Cooking, Starters | 0

Loaded Pototoes

These are the best appetizer.  They are easy and delicious.  Everyone loves them.  

If you’re looking for a great game-day snack, this is it.



2 Medium Potatoes

Cooking Spray

1/2 lb Cheddar Cheese

4 Green Onions

1 lb Bacon

Sour Cream

Salt & Pepper



Cut the potatoes in rounds approximately 1/4 inch thick and lay single file on a baking sheet sprayed with cooking spray.  Sprinkle with salt and pepper

Pototoes Sliced

Cook the potatoes in a 350º oven for 30 minutes or until they are soft.  

Fry the bacon and remove to a paper towel lined plate.  Let cool, then crumble.  Set aside

Chop the green onions in small pieces.  Set aside.

Remove the potatoes from the oven and add the cheese.  Put the potatoes back into the oven just until the cheese melts, then remove. Sprinkle the bacon and green onions evenly over the potatoes.  Top with a small dolop of sour cream on each one.

Chicken with Potatoes and Peas

Chicken, potatoes, peas
I loved this dish growing up.  My Aunt used to make this for my family when she would come and stay with us for the weekend.  It reminds me of her whenever I make it, so I do it often.  


5 Chicken Legs
1 Large Onions
4 Potatoes Peeled – Sliced very thin
½ Box Frozen Peas
2 TBSP Olive Oil
2 TBSP Fresh Parsley, chopped
1 ½ tsp Salt
Grating Cheese
Salt and Pepper

Preheat oven to 350º.  Trim the chicken legs cutting off all the visible fat. Rinse the chicken and pat dry.Slice the onions and put them in bottom of large baking pan.  Slice the potatoes very thin and put them with the onions.  Add the olive oil, salt , parsley and  ½ teaspoon pepper.  Mix thoroughly.Arrange the chicken pieces on top of the potatoes.  Season with salt and pepper.Bake at 350˚ for 30 minutes.

Add the frozen peas to the baking pan and the grating cheese and bake for another 35 minutes, or until the internal temperature of the chicken is 180º.

Serve immediately