Garlic Mashed Potatoes

Garlic Mashed Potatoes

serves 4

Ingredients

1 1/2 pounds red potatoes (about 8 small), quartered, skin left on
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into pieces

Directions

1. Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
2. Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
3. When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.

Funeral Potatoes

Funeral Potatoes

Prep Time: 10 mins Total Time: 55 mins

Serves: 6-8, Yield: 1.0 pan

Ingredients

2 lbs hash browns

1/2 cup butter

1 clove garlic minced

2 (10 3/4 ounce) cans condensed cream of chicken soup

1 pint sour cream

1/2 teaspoon salt

3/4 cup onion, chopped

2 cups Monterrey Jack and Cheddar cheeses, grated, firmly packed

1/2 -3/4 cup Italian bread crumbs

4 tablespoons butter, melted

Directions

Saute hash browns and onions in 4 tablespoon butter until translucent.

Mix all ingredients, except bread crumbs together.

Put potato mixture into a 9x13 inch pan.
Sprinkle evenly over top of casserole.

Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

Easy chicken potatoes green beans back

In a 9x13 pan, cut 3 boneless chicken breast in half, add 2 cans of green beans on one side, and cut up red skinned potatoes on the other side. Sprinkle a packet of zesty Italian dressing mix on top. Drizzle 1 stick of melted butter all over it. Cover with aluminum foil and bake at 350 for 1 hour.

CROCKPOT: layer as best you can and cook in crockpot!

Easy Crock Pot Potato Soup

Easy Crock Pot Potato Soup (you can add Broccoli OR spinach/kale!)

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese 

If you want, add broccoli or spinach/kale
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.