If you want to stay away from milk, you can make these mashed potatoes with chicken broth and they will taste just as good.
- 7-8 red potatoes, scrubbed
- 1 T butter
- 1/4 cup chicken broth
- Place the potatoes in a pot and cover with water. Bring to a boil.
- Allow the potatoes to boil for about 15-20 minutes, or until they are soft when pierced with a fork.
- Drain the potatoes and mash them. Add salt, pepper, butter, and chicken broth.
I can’t believe I haven’t posted this recipe yet. I make this nearly every week! I adapted it from this recipe. These potatoes are delicious with rosemary but I bet you could use other roasted herbs like sage, thyme, oregano, etc and it would taste great.
- 4 Russet baking potatoes
- Olive oil
- Fresh sprigs of rosemary, washed, dried, and needles removed
- Preheat your oven to 400F. Scrub and dry the potatoes. Slice the bottom part of the potato off, about 1/4 inch, so that the potato rests flat against the cutting board. Repeat with the other three.
- Using chopsticks placed above and below the potato or just being very careful, slice the potato from left to right, leaving about 1/8-1/4 inch intact from the bottom (the chopsticks will provide a good ending point for this, preventing your knife from slicing further down). Continue slicing the potato into thin slices, about 1/8-inch apart. Repeat with the rest of the potatoes.
- Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Rub the olive oil mixture all over the potatoes. You can also do this with the bottom portion of the potatoes, to make “potato skins.” Place on a baking tray lined with foil and sprayed with Pam.
- Bake at 400F for 30 minutes. Remove the potatoes and sprinkle with the rosemary and more salt. You may drizzle more olive oil on them if you like. You can nestle the rosemary inside the folds of the potato too. The potato skins will be ready at this point, so remove them from the tray.
- Bake at 400F for another 30 minutes. Enjoy!
This hearty beef stew comes from one of my favorite food blogs. This is the best beef stew I’ve ever tasted!
- 2 T olive oil
- 2 pounds stew meat, cut into chunks
- Salt and pepper, to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut into 1/2-inch thick slices
- 1 onion, diced
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 T tomato paste
- 1 T Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 2 bay leaves
- 1/4 cup flour
- 2 T chopped fresh parsley leaves (optional)
- Heat the olive oil in a skillet over medium heat. Add the beef chunks and cook for about 5 minutes, until browned. Season with salt and pepper.
- Place beef, potatoes, onion, carrots and garlic into the slow cooker. Add the beef broth, tomato paste, Worcestershire sauce, and dried herbs, including the bay leaves. Season with more salt and pepper if you want.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours. I cooked this for 4 hours on high heat, and it came out delicious!
- Once the 4 (or 8) hours are up, combine 1/2 cup of the beef stew broth with the flour and stir well. Add this to the slow cooker, cover, and let cook for another 30 minutes.
- Garnish with fresh parsley if you want.
This is a great Shepherd’s Pie recipe that can be made without milk! You make the mashed potatoes with butter, and you can even add in a bit of chicken broth to thin it out.
- 2 pounds potatoes (3 large ones), peeled and quartered
- 8 T (1 stick) unsalted butter
- 1 onion, chopped (About 1.5 cups)
- 2 cups mixed vegetables (I used a mixture of corn, peas, and carrots)
- 1 1/2 pounds ground round beef
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- Salt, pepper
- Place the potatoes in a large pot and fill with salted water, covering the potatoes by 1 inch. Bring to a boil and then simmer for 20 minutes.
- Melt half the butter (4T) in a large saucepan on medium heat and add the onion. Cook 6-10 minutes, until onion pieces are soft and tender.
- Add the frozen vegetables and saute for a few more minutes.
- Add the beef and cook until it is no longer pink, about 15 minutes. Season the beef with salt and pepper.
- Add the Worcestershire sauce and beef broth to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
- While the meat is cooking, drain the potatoes and mash them in a bowl with the other half stick of butter (4 T). Season with salt and pepper if you wish. Add chicken broth to thin it out if you want.
- Preheat the oven to 400F. Coat a baking pan (8×13 casserole) with cooking spray and transfer the meat/vegetable mixture to the baking pan. Spread out in an even layer. Cover with the mashed potatoes.
- Bake at 400F for 30 minutes.
Note: This dish can be easily frozen and reheated!
Since the top layer consists of mashed potatoes, I’ve include what my bottom layer looked like when I scooped it out onto the casserole.
A few years ago I posted a recipe for Baked Potato Fries, which turned out to be tasty. Lately, however, I have started baking my potatoes at a higher temperature, and I find that they end up with a crispier skin. So, I wanted to share this new recipe with you.
- 2 Russet potatoes, scrubbed, dried, and cut into 8 pieces (halved, then sliced into 4 pieces lengthwise)
- Smoked paprika
- Generous drizzle of olive oil
Toss the potatoes, salt, pepper, smoked paprika, and olive oil together in a bowl. Line a baking sheet with aluminum foil and spray with Pam. Arrange the potatoes cut-side down on the sheet in one layer. Bake at 425 for 35 minutes.
These are the tastiest potatoes I’ve had in a while. I keep hearing that the ideal temperature to roast potatoes at is 400F. Here’s how I did it:
- 1 pound Gold yukon potatoes, quartered
- 2 T chopped fresh rosemary
- A generous splash of olive oil
Preheat the oven to 400F. Line a baking sheet with aluminum foil sprayed with cooking spray. Toss the potatoes with the olive oil, rosemary, salt, and pepper. Transfer to the baking sheet and bake in the top rack for 40 minutes. Amazing!!
This recipe was published in Self Magazine in their Drop 10 Plan. These potatoes are fantastic. They really fill you up. I over-broiled them, which is why the cheese looks like a brown crust…but they still tasted great.
- 1 large Russet potato, sliced into half-inch thick slices
- 1 tbsp fresh cilantro, chopped
- 2 tsp olive oil
- 1/2 tsp chili powder
- 1/3 cup canned black beans
- 1/3 cup shredded mozzarella cheese (they suggested cheddar but I don’t like it)
- 2 tbsp plain 2% fat Greek yogurt
- 1/2 cup quartered grape tomatoes
- 1 tbsp sliced scallions
Heat broiler. In a bowl, combine the potato slices, cilantro, olive oil, chili powder, salt, and pepper. Arrange the potato slices in a single layer on a wire rack over a foil-lined baking sheet, 6 to 8 inches from the broiler.
Broil until golden, about 10 min. Transfer the potatoes to the sheet lined with foil (sprayed with Pam). Pour the black beans on top and top with the cheese. Bake at 350F until the cheese is bubbly (10 min). (This is the part where I messed up. I broiled it for another 10 min! The potatoes were perfect, but the cheese crust wasn’t.)
Serve topped with yogurt, tomatoes, and scallions.