5 lbs. potatoes, peeled and cubed and cubed (we used Yukon Gold potatoes)
2 pkg. (8 oz. each) cream cheese, softened
¼ cup butter, cubed (we used salted butter)
1 tsp. salt (we just salted to taste and we used kosher salt)
¼ tsp. pepper (we used freshly ground black pepper and didn’t measure how much we used)
Take your cubed potatoes and place them in a large pot, filling the pot up with enough water to cover the potatoes. Bring the water up to a boil. Turn down the heat, putting a lid on the pot and letting the potatoes cook for 10-15 minutes or until tender*.
Drain the potatoes (we transferred the potatoes to a large mixing bowl after draining them). Mash up the potatoes with the remaining ingredients and enjoy !
*We didn’t turn down the heat and we didn’t put a lid on the pot.
We loved the tanginess that the cream cheese gave these mashed potatoes.
4 tsp. Dijon mustard (4 tsp. wasn’t enough for us the first time we tried this so we tried 5 tsp. this time)
1 lb. unpeeled Yukon Gold or red potatoes, cut into ½-inch cubes (we used red potatoes)
2 medium carrots, thinly sliced (1 cup)
2 Tbsp. chopped fresh parsley (we used Italian parsley)
Take a 12-inch nonstick skillet out and set the heat to medium-high. Once hot, add in the ground beef, cooking for 5-7 minutes or until fully cooked, stirring the meat around and breaking it up occasionally. Drain any grease that’s accumulated. Stir in the salt, pepper, and flour before adding in the mushrooms. Cook for another 3 minutes, stirring now and then.
In a small bowl, whisk together the whipping cream and mustard. Pour the cream mixture into the skillet, stirring in the potatoes and carrots afterwards.
Turn the heat down to medium-low and place a lid on the skillet. Cook for 15 minutes or until the vegetables feel tender and the sauce has thickened up slightly. Take the skillet off the heat, sprinkle in the parsley and serve immediately.
Even though we increased the mustard by a teaspoon, we still didn’t taste the mustard like we wanted to so we’ll probably try an even two tablespoons of mustard next time we make this. Still need to adjust the amount of mustard but it’s cheap, filling, and has a certain comfort factor to it !
2 to 3 tablespoons cider vinegar (we used 3 tablespoons)
1/3 cup EVOO (extra-virgin olive oil)
Pepper (we used freshly ground black pepper)
6 radishes, quartered (we had to halve a few quarters that seemed too big for us to eat in one bite)
½ medium red onion, chopped
3 to 4 ribs celery, chopped
1 cup chopped watercress or flat-leaf parsley (we used flat-leaf parsley)
Quarter the potatoes, immediately putting them in a pot with enough water to cover them all afterwards. Turn the heat up high enough for a boil to occur and salt the water once it’s boiling. Let the potatoes cook for 12 to 15 minutes or until the potatoes feel tender. Drain the potatoes and spread them out on a baking sheet (we chose to line our baking sheet with aluminum foil before spreading the potatoes out on it). Leave the potatoes on the sheet for at least 5 minutes so they can cool down and dry off.
In a large mixing bowl, whisk together the honey, mustard, and vinegar first. Now whisk in the EVOO until it’s fully mixed into the dressing. Season with your own desired amount of salt and pepper. Finally add in all the other ingredients, tossing the ingredients around so everything’s fully coated in the dressing and the ingredients are equally distributed. Try a little bit and see if it needs any more salt and pepper and if it doesn’t, serve immediately.
This was a really tasty potato salad that has nice contrasting textures and was slightly addictive to us because of the flavor.
We mentioned to you in a previous post that we were going to try to wake up early so my dad could have a freshly made breakfast. Well yeah… that didn’t pan out ! Mommy is the nicest person you could hope to meet but without enough sleep, it’s like living with Dr. Jekyll and Mr. Hyde ! Even mommy knows she’s not a morning person.
While we always try to have something for my dad to eat, we’ve been really bad about fixing ourselves something to eat for breakfast and we’re trying to change that now. Today, we took some potatoes that we didn’t want going bad and cubed them up to make breakfast potatoes with. We cooked the potatoes (didn’t measure how much potato went into the skillet) in some bacon grease along with a chopped onion and simply seasoned with salt and pepper. Came out tasting pretty good !
Recipe source: just something we whipped up together.