New recipes

Happy Potatoes

Happy Potatoes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Mix shredded potatoes, Cream of Chicken soup, sour cream, cheese, and dried onion, and spread into a 9x13 pan.

31 Ways to Add Flavor to Mashed Potatoes

This post may contain affiliate links. Please see my full disclosure policy for details.

31 Ways to Add Flavor to Mashed Potatoes will give you some ideas on mashed potato additions that will jazz up your recipe with some fun ideas.

I’m a member of a frugal living group, and the question was asked, “How do you make the most flavorful mashed potatoes?” That was a good question.

After all, potatoes are nutritious and inexpensive. The perfect combination. Changing up your mashed potato recipe is a great way to add a little creativity to your cooking.

It turns out lots of people had an opinion on the best way to make homemade mashed potatoes, and I thought their answers were brilliant.

“Nothing like mashed potatoes when you’re feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin, cold slice of salted butter to every forkful.” – Nora Ephron

Who knew there were so many different ways of making mashed potatoes?

Yukon gold potatoes, red potatoes, or just the ordinary russet potato all make yummy mash potato recipes. Instant mashed potatoes can also use a little extra flavor too.

I like to use my crock pot to cook my potatoes. Instead of cooking my potatoes in water, I use chicken broth or vegetable broth in the slow cooker so each potato chunk absorbs all the flavor of the rich broth.

After cooking the potatoes in broth, I then drain potatoes of the leftover liquid. I like to then use a potato masher so I can control the texture of the potatoes.

Once I add heavy cream and salted butter, I like to add flavor to mashed potatoes depending on my mood.

Don’t forget you can add your leftover mashed potato recipe to top casseroles and to make potato cakes.


I met Don Odiorne — VP-Food Service for the Idaho Potato Commission — about five years ago. Soon after, he brought me on board with other food bloggers , who I’m proud to be in the company of, to work with the Idaho Potato Commission.

Not only do I love cooking and creating with Idaho potatoes, but I’m grateful that Cooking On The Weekends has been greatly enhanced by this collaboration

And Don also happens to be one of the most kind, warm people you’d ever want to meet. Wishing you a very happy birthday Don! And many, many more!

Air Fried Breakfast Potatoes

Whether you&rsquore a fan of potatoes O&rsquoBrien or simply need to add some extra veggies to your breakfast, these air fried breakfast potatoes and peppers are the move. It makes a big batch so you can feed the whole crew or use it as a breakfast meal prep recipe.

For a tip on how to reheat potatoes in an air fryer, I like to go at a lower temperature like 300ºF for 8-10 minutes. This reheats the potatoes all the way through without burning the exterior.

Roasted Potato Serving Suggestions

These roasted potatoes are a wonderful addition to most dinners, honestly. They’re especially suitable with more traditional meals and holiday suppers.

Craving more roasted veggies?

Roasting vegetables is a simple art. Here are quite a few delicious options:

Please let me know how your potatoes turn out in the comments! I love hearing from you.

Our Ridiculously Delicious Potato Salad Inspired Dipping Sauce

We’ve had our potato salad recipe posted on Inspired Taste for a long time and never have we thought to use the dressing as a dipping sauce. That was until we were out in Seattle for Happy Hour and ordered an appetizer of fingerling potatoes.

When they came out, they were set next to a creamy dipping sauce resembling the sauce we use to make potato salad. It was mayo based with herbs, pickles, and eggs. I know it sounds simple, but holy moly was it genius (and delicious). Adam and I keep a note on our phones with random ideas for recipes. The moment we finished our plate of potatoes and potato salad dipping sauce, we made a note to try it in our kitchen. So here it is. Our ridiculously delicious potato salad dip, which I have to say is PERFECT served next to these smoky roasted fingerling potatoes.

Serve roasted fingerling potatoes with this potato salad inspired dipping sauce (it’s almost addictive)

To make the sauce, we took inspiration from our potato salad recipe and use equal parts of mayonnaise and sour cream (the sour cream lightens up the sauce a little — not in fat, but in texture and taste). To the creamy base, we add apple cider vinegar, fresh dill, chopped dill pickles (or gherkins), and chopped hard boiled egg. At first, we thought about leaving the egg out, but it truly adds something special. If you don’t like eggs in potato salad, leave it out, but if you do, try it!

Russian Pan-Fried Potatoes with Wild Mushrooms

I&rsquom sure that any child brought up in a Slavic household grew up eating these pan-fried potatoes with wild mushrooms (жареная картошка с грибами). I have memories of this dish associated with summer, picking mushrooms in the forest, and my grandmother frying them in a heavy cast-iron pan. There was nothing more comforting in the end of a long summer day.

It&rsquos the easiest dish you can possibly imagine: just saut éed onions and mushrooms, fried potatoes, some herbs and a spoonful of sour cream. So simple and yet so delicious. You can take any mushrooms you have on hand. I found that chanterelles taste the best when paired with fried potatoes, although any wild mushrooms would be perfect. Sometimes, wild mushrooms are hard to find, so luckily we have Amazon and dried chanterelles, porcini or wild mushroom mix would be a great substitute for fresh. They can be longer stored and easily reconstituted, while containing tons of intense mushroom flavor. To achieve the best result and release all the flavor, soak them in cold water overnight. You can also use the mushroom water as a broth afterwards. If you are pressed in time, you can also soak them in hot water for about 15 minutes.

The best time to pick wild mushrooms has already started, so I made these pan-fried potatoes with fresh chanterelles. It takes not more than 30 minutes altogether and makes for a nice hearty weekday dinner meal. I&rsquom sure you will make it over and over again once you try it!

How to Make Russian Pan-Fried Potatoes with Wild Mushrooms

1. Prepare your mushrooms

Wash them thoroughly and remove any rest of the soil with a paper towel. Cut the roots and any parts that seem damaged. Depending on the size of your mushrooms (especially if you use big mushrooms like porcini), you might want to cut them into bite-sized pieces. My chanterelles didn&rsquot require cutting, so I kept them whole.

2. Prepare and pan-fry potatoes

Peel your potatoes and cut into bite-sized pieces. I like to use medium-sized potatoes, cut them in half lengthwise and then chop. This way they are cut in semi circles and will be fried faster. You can also cut them into full circles, long thin strips or wedges. Next step is to rinse the potatoes really well to remove the starch. If you have time, you can also soak them for an hour in cold water. It will prevent them from browning before they are cooked.

Heat a lug of vegetable oil in a large skillet or frying pan over medium-high to high heat.Throw potatoes on a hot frying pan and fry over high heat without a lid, stirring occasionally. The idea is to &ldquolock&rdquo the juices inside the potato pieces by quickly creating a crust over high heat and then letting them cook from the inside over lower heat. So, when potatoes are golden brown and crusty, cover the pan with a lid and cook for 5 more minutes on medium heat. Don&rsquot put any salt BEFORE they are done! It will release the juice and make them mushy. Always salt fried potatoes in the end. Perfect pan-fried potatoes have a crispy crust and tender interior. You will love them!

3. Saut é e your mushrooms

Chop an onion and heat a lug of vegetable oil over medium heat. Saut é onions until translucent and add your mushrooms. Cook for about 7 minutes, stirring occasionally, until all the moisture is evaporated and mushrooms are nice and golden brown. Season with salt, black pepper, minced garlic, chopped thyme and parsley and add to pan-fried potatoes. Let the flavors combine by cooking it over medium heat for a couple of minutes. Serve with freshly chopped parsley and a spoonful of sour cream.

I hope you enjoy one of my favorite summer meals and it will become your go-to recipe as well! Check the recipe below for precise instructions and let me know how you like it!

Yukon Gold and Sweet Potato Gratin

Mitch Mandel and Thomas MacDonald

Most gratin dishes are filled with heavy cream and butter, which is why the side dish can end up being higher in calories than the main entrée! In our version of potato gratin, we use low-fat milk instead of traditional cream and have a mix of Yukon gold and sweet potatoes. There's a good chance your guests will end up requesting this at all of your dinner parties and around the holidays!

Get our recipe for Yukon Gold and Sweet Potato Gratin.

9. Japanese Sweet Potato Tots

These Japanese Sweet Potato Tots aren’t the tots you remember from school lunches – no, these are way better. Made from Japanese sweet potatoes and regular ol’ white potatoes, then spiced up with fresh herbs and coated in panko, these tots are something special. They’re baked and then broiled to crispy perfection and served alongside a colorful, spicy and creamy tahini dip.

How to serve Ultra Crispy Smashed Potatoes

I would be totally happy just munching on these as a snack. And if I had a larger oven, or multiple ovens, I would make loads of these and serve them as a snack at gatherings. Because if you make these with small potatoes as I have done, they are perfect finger food snacking size.

But I typically serve these on the side of mains. It will go with pretty much any Western dish, from pork chops to fish, chicken to steak. Try it on the side of this Steak with Creamy Peppercorn Sauce, these Lemon Garlic Marinated Pork Chops, these Crispy Garlic Chicken Thighs or this Sun Dried Tomato Stuffed Chicken Breast.

However you plan to serve these Crispy Smashed Potatoes, it has your name written all over it. Do it, do it, do it! – Nagi x

Watch the video: Happy - Pharrell Williams Lyrics (July 2022).


  1. Mooguk

    I completely agree. Bullshit. But opinions, I see, are divided.

  2. Thomdic

    What a remarkable phrase

  3. Turner

    I'm sorry, but I think you are wrong. I'm sure. I can prove it. Email me at PM, we will talk.

  4. Fardoragh

    I agree, very good message

  5. Sweeney

    In it the whole thing.

Write a message