Garlic Mashed Red Potatoes

When I googled Garlic Mashed Red Potatoes for a side to our Sunday dinner, I had no idea the heaven I would be in for when I whipped up these creamy, dreamy little things. They were the perfect addition to our BBQ Lime Chicken. Oh. My. Goodness! I was pretty sure Matt had died and gone to heaven between these two things of beauty on his plate. I couldn't wait to share the recipe with you!! I found them here and you can bet I'll be heading back there to see what else I can make from her website!

 (picture also found here)

You will need:
2 1/2 pounds baby red potatoes, unpeeled and cut into cubes

1 Tbsp minced garlic
1 tsp salt
1 tsp pepper
1/2 cup reduced-fat sour cream
1 14 ounce container chicken stock

**Pour 3/4 container of chicken stock into a large stove top pan.  Place cubed potatoes in pan and turn on high heat.  Boil potatoes for 15-20 minutes until potatoes are soft.

(I actually used all of it and ended up adding a bit of water before the potatoes were all the way done because the broth had boiled off and I didn't need additional stock, the sour cream made them creamy enough!)
**Drain potatoes.  Add reduced-fat sour cream, garlic, salt, and pepper to potatoes.  

**Using a stand-up mixer or potato masher, mix potatoes.  Slowly add remaining chicken stock to potatoes and continuing mashing until desired consistency. 

Red Potato Soup

We have another Potato Soup recipe for you! This one just as good, but different from the last. It was found here, so I give the credit to them! Both Howe sisters that have made and tried this have loved it! We hope you will too!

(Image found here)

Ingredients:
2 Tbs. butter
1 medium onion (finely chopped)
3 garlic clove buds (minced)
4 C. red potatoes (diced)
2 tsp. salt
3 C. chicken broth
2 C. milk
4 oz. cream cheese (softened)

Optional:
grated cheese
green onions (chopped)
bacon (cooked and crumbled)

**In a large pot, saute the butter and onion until tender. Add garlic, salt and red potatoes. Continue to cook about 10 minutes.
**Add chicken broth and 1 1/2 c. of milk. Bring to a boil and simmer until potatoes are tender, about 12 minutes.
**While potatoes are cooking, put the remaining 1/2 c. milk and cream cheese in a medium bowl. Blend with mixer until smooth. Then add the to the soup.
**Once the potatoes are tender, smash a few of them with a potato masher to help thicken the soup.
**Serve with cheese, onion, and bacon.

Oven Fries

Once upon a time, Nicki found this recipe, and she and I have loved it ever since.

Ingredients

4-5 medium sized potatoes, washed

1-2 Tbsp. vegetable or olive oil

salt and pepper to taste or Lowry's seasoning salt

Once cut potatoes into steak fry-sized pieces. I use my Pampered Chef Crinkle Cutter, and it works really well. 

Coat a baking sheet with cooking spray before putting your fries on the sheet. Pour oil over the fries and toss well. Salt and pepper or season the fries and toss again. 

Cook at 450* for 10-12 minutes, turn with a spatula, and cook for 10-12 more minutes. You can cook them longer if you like them crunchy or shorter if you like them softer. We eat these quite often at our house because they're easy, fast, somewhat healthy, and seem to go well with almost anything!

--Mindy

Rosemary Chicken and Potatoes

I got this recipe today from here.  I decided to come home and make it since I knew I had everything I would need.  As soon as it was in the oven my mouth started watering, it smelled so good!  Matt couldn't get enough and even Brynlie gobbled down almost a half of a chicken breast--which is a miracle! 

Mmmmmm.....

 2 tsp. Paprika

1 1/4 tsp. crushed Rosemary leaves

1 tsp. Minced Garlic (I pressed 2 fresh cloves)

1/2 tsp. black pepper (I would use 1/4 next time, it was pretty peppery)

1 tsp. salt

2 Tbs. Olive Oil

4-5 chicken breasts (I used 2 of the huge Costco ones and cut them in half)

1 1/2 lb. red potatoes--cubed

*Mix oil and first 5 ingredients in a large bowl.

*Add chicken and potatoes; toss and coat well in oil/spice mixture.

*Arrange potatoes and chicken in a single layer on a foil-lined and greased 9x13 pan.

*Roast in oven at 425 for 40-45 minutes or until chicken is cooked and potatoes are tender, turning potatoes occasionally.

~~Kim