Potatoes Three Ways
It's potato week!
Easter dinner wouldn't be complete without the right spuds,
so Ashley and I collaborated on some potato recipes to brighten up
your table this month.
For the practical type, we've got the dish on a perfectly
fluffy mash with all of Ashley's how-to insight delivered with the
usual pics and tricks.
And for those with a penchant for cheese, I'm here for you
Potatoes Au Gratin (that's 'with cheese'
in case you're wondering) is one of my favorite recipes, and no,
it's not just for Betty Crocker anymore.
You can make your own in no time.
I just slice up a few potatoes into thin discs and saute
them in butter for a bit.
Next comes cheese and garlic and a short staycation in the
oven. They taste
amazing, and then you can tell Betty to mind her own Easter
I love my Au Gratin, but I recently
developed another cheesy potato dish that is a big contender for
the Best Potato title.
You might need to loosen your belt for this one, but it's
well worth it. I was
making dinner the other day with a close friend who suggested we
try putting Alfredo sauce on potatoes.
What a discovery! I'm
not kidding here:
I've already made them for half a dozen people to spread the love.
You see we were making dinner to celebrate
the DVD release of Eat Pray Love, and let me tell you, those
potatoes brought me a lot of love.
There's the cream and the butter that I love, and the cream
cheese. I love that
too. Then there's the
parmesan... and it all gets poured over the pan of roasted red
Now for those of you who have managed to successfully rewire your
inner cheese cravings, let's talk mash.
There are some of you thinking "why reinvent the spud?
It's already great," and we hear you.
Here are some tips on making a basic mash awesome.
When it comes to the basics, we're all about perfection.
After all, if you're going to make something a hundred
times, it might as well be, well, perfect.
When I got married I learned that my way
of making mashed potatoes was all wrong.
I won't lie.
It ticked me off, what with my cooking obsession.
Even now, my brother-in-law and I have different methods,
but I keep doing it my way because I'm stubborn.
(He is too.
I'm just saying.) Now
Ashley is here to set us all straight, so let's get it right
people! We're talking
Salt and Pepper.
You've got this, so read on for the pics and directions.