BUTTERED PARSLEY POTATOES

Potatoes, get a bad rap. They are delicious, nutritious, and are seriously misunderstood. Potatoes are associated with carbohydrates, that most of us think will put on the pounds. The truth is, potatoes are a root vegetable, low in carbohydrates and considered a good starch, that shouldn't be omitted from a healthy diet.
Potatoes provide bulk, offer protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers cholesterol and triglycerides, and possibly even reduces fat storage. Potatoes are made up of 79% water. They are actually lower in carbohydrates that some green vegetables. They are a good source of Potassium and fiber, and even have a fair amount of Vitamin C.
I love potatoes, because, I love comfort food. Most comfort foods involve potatoes in some form or another. And, they are good for us! A good balanced meal, does incorporate good starches. Lucky for me.
This recipe is easy to make and delicious to eat. It compliments many meat entrees. It is often overlooked, because of it's simplicity.

Prep Time: 5 min. Cook time: about 12 minutes Servings: 4

 

 

Ingredients:

• 6-7 medium sized red potatoes, washed and cut up into mouth sized pieces.
• Salt and pepper to taste.
• 6 tbsp. Butter
• 2 tbsp. fresh chopped parsley (can be substituted with dried parsley if necessary.)

Directions:

• In an appropriate sized pot. Salt enough water to be able to cover the potatoes well, and bring to a boil.
• In a microwave safe bowl. Melt butter, and add parsley, mix well and set aside.
• Add potatoes to water and allow to boil for about 12 min. or until potatoes are done to your liking.
• Remove from heat, and drain to serving bowl.
• Pour butter and parsley mixture over potatoes.
• Mix gently so that all potatoes are coated with the butter.
• Serve immediately.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen

ITALIAN GARLIC MASHED POTATOES

I was born Irish, but after 30 years, married to a man named Giansante, I've learned to cook, at least the Italian basics, really well.
These are my Italian Garlic Mashed Potatoes, and they are outrageous. My girlfriend's mother, turned me on to these, when I was about 10 years old. I've since tweaked it here and there, added a few things, and came up with a side dish that it is always a hit in our house. Flavorful and just the right amount of garlic, (not enough to over power the potatoes.) I don't like breathing garlic fire, after I eat, so you are safe here. This just has such an amazing mixture of texture and flavor.

 

Prep Time: 10 minutes, Cook Time: approximately 15 minutes,

Yield: 4 - 5 servings

 

 

Ingredients:

 

6 medium large potatoes, (about 4+ lbs.) washed, peeled and cut up into small pieces. (They cook faster, and more evenly this way.)

2 large cloves of garlic, minced. (use more, up to 4 cloves, if you really, really like garlic.)

4 oz. butter, sliced into small pieces, leave out at room temp. until ready to use.

1/2 cup grated locatelli cheese, (Romano) (but Parmesan cheese works just as well)

3/4 C. milk (more or less, according to texture preference)

1/8 tsp. dry Italian Seasoning

1tsp. fresh basil, very finely chopped. (use dried if necessary)

1 tbsp. fresh chopped chives (use dried if necessary) *TIP* Instead of chopping chives, I use kitchen scissors, it makes life a lot simpler)

1 tsp. sea salt (use regular salt if necessary)

1/4 tsp. fresh ground pepper

6-7 cups water (to boil potatoes in)

salt and pepper to taste

 

*Don't be afraid to change amounts of things like butter or milk. Some people like their mashed potatoes creamy, others lumpy, so add or decrease, according to preference. These are a little bit of both.

*TIP* The key to great mashed potatoes is not over mixing them.

Otherwise, you get potato glue. *LOL*

 

Directions: 

• In a large pot, that you can use an electric or hand mixer in, add the water and salt, and bring to a boil.
• Once water is at a rolling boil, add potatoes, and minced garlic. Cook for about 25 minutes, or until desired tenderness. Drain the potatoes, and put them back in the pot.
• Add cheese, Italian seasoning, pepper, basil, chives and butter.
• With hand masher first, smash those potatoes. (This cuts down on how long you have to mix) Now use electric mixer on whip, begin to mix the Potatoes, while slowly adding the milk. Rotate the bowl as you mix. *Remember, don't over mix*
• Stop adding the milk once you have the consistency you want, (I like them somewhat "lumpy"), salt and pepper to taste. Serve while hot.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen