Tag Archives: side dish

Cheesy Garlic Smashed Potatoes

Smashed potatoes seem to be all the rage now! And I can see why! They are like light and fluffy baked potatoes with the crispiness of fries. And you can top them however you like! We are obsessed with garlic. I use it in basically everything I make. And this year we planted about 20 of our own garlic plants. They are coming in quite nicely so far! I can’t wait for garden fresh garlics and not have to sneakily steal them from my parents garden bounty.

We’ve been trying to find ways to get rid of these tubs of Romano and parmesean cheese we got for whatever reason. So those cheeses are going on top of everything! Rice, veggies, baked meats, and now these potatoes……yum!!

Let me know what you like to top yours off with!


  • 4 medium Yukon Gold Potatoes
  • 4 Tbsp Butter, or reserved bacon grease if you have it
  • 2 Tbsp chopped parsley
  • 2 Clove Garlic, minced
  • 4 Tbsp Romano cheese, grated
  • 2 Tbsp Parmesean cheese, grated

In a medium pot bring salted water to boil. Add the potatoes and boil for 35 minutes until they are tender when a fork is inserted.

Preheat oven to 400 degrees.

On a baking sheet spray with cooking spray.  Use a potatoe masher or the back of a large spoon and gently press on the top ofeach potato until it’s about halfway smashed down, careful not to totally mash the potato and try to keep as much peel in tact as possible. 

In a small dish melt your butter. Stir in the garlic and parsley. Evenly spoon out over your smashed potatoes. Bake for 15 minutes. Sprinkle the cheeses on top and bake for another 3 minutes. 

Salt and pepper to taste and then…..Dig in!!


Ultimate Loaded Mashed Potatoes

Sometimes there is an occasion for extra special mashed potatoes! Could be Thanksgiving, birthdays, or any holiday gathering. These loaded mashed potatoes are full of all the good stuff you could imagine. They are good on the side of practically anything…..steaks, chicken, ribs, turkey or ham.

We’re just starting to get ready for Thanksgiving. My parents have been remodeling their house for the last few years and now their kitchen is up and running so we’ll be back over there this year. I hosted last year and my kitchen is not nearly big enough! I swear that by the time we are ready to buy another house we might as well build it because that is the only way I am getting the kitchen of my dreams.

I hope everyone has a safe and happy Thanksgiving this year!

Serves 4


  • 4 large Yukon Gold Potatoes, cut into 8 pieces
  • 3 Tbsp Butter, room temperature
  • 4 Tbsp Cream Cheese
  • 1/4 Cup Sour Cream
  • 1/4 Cup 1% Milk
  • 2 Tbsp Garlic Salt
  • 6 Slices Bacon, cooked and chopped
  • 2 Green onions, sliced
  • 1 Cup Cheddar Cheese
  • Salt and Pepper to taste

In a large pot fill 3/4 way with water and add 1 Tbsp salt and 1 Tbsp garlic salt. Bring to a boil. Add the cut potatoes. Boil for about 15 minutes. You’ll know they are done when you can stick a fork into a piece and it will slide right off. Once the potatoes are done strain out the water.

In a large mixing bowl or stand mixer add the potatoes, cream cheese, sour cream, milk, butte, and garlic salt. Mix until you reach your desired consistency…..I prefer a few lumps. You can also add more milk to make them thinner if you want.

Set aside some of your bacon, cheese and green onions to use as a topping. Add the rest to the potatoes and gently mix them in. Salt and pepper to taste.

Happy Thanksgiving everyone!

Sautéed Rosemary Potato Gnocchi

So if you don’t really know what gnocchi is they are bite sized pasta bites that are made with potato. Usually they are just served boiled, but I like to sauté them a little bit. This adds a little more texture and crispy bite, rather than eating like a soggy mashed potato.

I just love potatoes. You can mash em, fry em, bake em, boil em put em in a sauce or make em into a cake! They are so versatile and it’s a blank canvas that you can tie into almost any dish. Yum!!

This is a good alternative for mashed potato or baked potato. Sure to impress all your family and friends. We are actually taking pumpkin and ricotta gnocchi to my parents house this year! Click here for that recipe. I’ll probably swap out the pumpkin for sweet potato.

One thing that will make these extra special is adding your favorite herb to the oil when you sauté them and it will really help pull your whole dinner together.

There are a couple different ways to prep the potato, I would recommend baking or steaming for a really fluffy gnocchi. You can also boil them, but you may need to add more flour because they will be super sticky. 

I also know that there is some specific technique for shaping gnocchi, but I’ve never seen it on a cooking show so I’m going to pretend like it doesn’t exist 😉


  • 2 potatoes, baked or steamed or boiled, skins removed
  • 1 1/2 Cup Flour
  • 1 egg, lightly beaten
  • 2 tsp salt
  • 1 Tbsp Garlic Powder
  • 3 Tbsp Grapeseed Oil
  • 1 Tbsp Rosemary or your dried herb of choice

You can either use a large bowl or just a clean work surface. Add the flour, salt and garlic. Using a potato ricer or grater add the potato to the flour. Add the egg. Use your floured hands to work all the ingredients together until you can form a ball of dough that holds it shape.

Cut your dough ball into 4 pieces. Flour your work surface. Roll out each piece of dough into a 12 inch rope. Use a small sharp knife to cut the rope into 1/2 inch pieces. Sprinkle with flour and lightly press a fork on top of each piece to slightly flatten and make the indents on one side.

In a large pot fill 3/4 with water, add 2 Tbsp salt and 1 Tbsp vegetable oil. Bring to a boil. Drop in the gnocchi and they will sink to the bottom. Once they rise to the top you will know they are done. Usually just takes 2-3 minutes. Remove with a slotted spoon and place on a lightly oiled cooking sheet.

In a large skillet add 3 Tbsp Grapeseed oil and 1 Tbsp Rosemary or your herb of choice. Sauté the gnocchi about 10 at a time until they are lightly browned on each side.

Serve up with your favorite gravy, pasta sauce or dipping sauce.