Cheesy Baked Mashed Potatoes

This is a super good potato dish for any occasion. I made this for a weeknight dinner paired with a Bone in Roasted Chicken Breast. Added some sliced vine ripe tomatoes and I barely felt guilty at all!

I used Yukon gold potatoes, my potato of choice for mashed, but russets will do as well. I suggest using a potato ricer, but that’s just me. Do that for smooth, creamy mashed or just use a hand masher for a more rusty texture. Works either way.

Keep in mind that this is a cut down recipe, would serve 4 people…or 2 teenagers.

Ingredients:

• 1 1/4 pound Yukon Gold potatoes, peeled, cut into quarteres
• 4 thick slices bacon, cooked, chopped
• 2 ounces cream cheese, softened
• 2 tbsp unsalted butter
• 1/4 cup sour cream
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2cup shredded mozzarella
• 2 tbsp chopped chives or green onions
• Kosher salt and black pepper to taste

Directions:

1 – Place the peeled and quartered potatoes in a saucepan and cover with cold water. Add salt for the water. Bring it to a boil, lower the heat, cover, and cook until the potatoes are dork tender and not mushy, about 13 minutes if you start the potatoes in the cold water. Drain and return to the saucepan mash the potatoes in way you like. I use a ricer.

2 – Preheat oven to 350 degrees.

3 – Cook the bacon and drain on a paper towel. When cool enough to, chop 1/4 inch pieces.

4 – To the mashed potatoes, add the cream cheese, butter, milk, half the cheddar cheese, 1/2 the mozzarella cheese, and chopped chives. Gently fold in all the ingredients until well combined.

5 – Taste and season with salt and pepper to taste.

6 – Butter a small baking dish (remember, this is a cut down recipe). Add the mashed potatoes and spread evenly in the baking dish. Using a fork, make ridges across the surface of the potatoes. Add the remainder of the cheeses to the top. Bake for about 30 until the top is golden brown and the interior is hot.

7 – Serve with more chopped chives.

COTTAGE PIE FOR 2

Cottage Pie is the American cousin to the U.K. Shepherd’s Pie. The difference? Cottage Pie uses ground beef while Shepherd’s Pie uses ground lamb. They are very similar otherwise. Though you will find many variations. An iconic pub favorite.

I call this Cottage Pie for 2 but really it could feed 4 light eaters. One method that I would change with this recipe is the use of a piping bag to really fancy up the mashed potatoes. It certainly doesn’t change the taste. I have the vegetables listed as minced but I leave the carrots 1/4 inch dice. Also, I like to place the onions, celery, and garlic in a small food processor and. Pulse until minced.

Ingredients:

• 2 tbsp Olive oil
• 1 medium garlic clove, minced
• 1/2 cup onions, minced
• 1/2 cup celery, minced
• 1/2 cup carrots, 1/4 inch dice
• 1 tbsp flour
• 1 tbsp tomato paste
• 1/4 cup dry red wine
• 1 tbsp Worcestershire
• 1 cup chicken or beef stock
• 1 tsp fresh chopped thyme leaves
• 1/4 tsp Kosher salt
• 1/4 tsp black pepper
• 1/4 cup frozen peas
• Chopped parsley

For the mashed potatoes:

• 1 1/4 pounds Yukon Gold potataoes, about 3 small
• 2-3 tbsp unsalted butter
• 1/2 cup half and half
• Kosher salt and black pepper

Directions:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, celery, and garlic and cook, stirring, for about 4-5 minutes until just softened. Season with salt and pepper.
• Crumble in the ground beef and cook until not pink any longer.
• Add the flour and cook about 1 minute. Add the tomato paste and stir to combine for about 1 minute.
• Add the wine, Worcestershire, stock, thyme, salt, and pepper. Bring to a simmer then turn down the heat and cook for 25 minutes, stirring occasionally. It should reduce the liquid until almost gone. Taste and reseason if necessary.
• Place the mixture in a small baking dish then place in refrigerator to cool a little.

For the potatoes:

• Peel the potatoes then slice in quarters. Place in a medium saucepan and cover with cold water. Generously add salt to the water. Bring to a boil, lower the heat, and simmer for about 12 minutes until the potatoes are fork tender. Drain them and return to the stove with heat on low for about a minute to get rid of any remaining water.
• Add the butter 1 tbsp at a time and fold into with a spatula. Add the half and half and continue to add the rest of the butter until it is all incorporated. Season with salt and pepper.
• Preheat the oven to 375 degrees.
• Spread the mashed potatoes on top of the meat mixture in the baking dish. Smooth out evenly, then take a fork and make some ridges in the surface of the potatoes.
• Melt 2 tbsp of butter in the microwave. Using a basting brush, coat the top of the potatoes with the butter.
• Bake for about 30 minutes, turning the oven up to 400 the last 10 minutes to brown the top.
• Remove from the oven and let sit for about 10 minutes. Plate and serve with chopped parsley.

CHEDDAR GARLIC SMASHED YUKON GOLD POTATOES

This is a great little recipe for a mashed potato side dish. I use Yukon Gold Potatoes but you could just as well use small red potatoes or even Russetts. I chose to put the “smashed” potatoes in a baking dish to finish, but serving them right after cooking will work as well.

This recipe serves about 4 people.

Ingredients:

• 1 1/2 lbs Yukon Gold Potatoes (about 3 medium), unpeeled, cut into 1 inch cubes
• 2 garlic cloves, peeled, smashed
• 1 fresh thyme sprig
• 1/4 cup cream or half and half
• 2 tbsp unsalted butter
• 2 tbsp sour cream
• 1/2 cup shredded cheddar cheese
• Kosher salt and black pepper
• 2 tbsp chopped chives or green onions
• 2 thick slices bacon, cooked, diced

Directions:

• Place the cream in a small saucepan with the smashed garlic and thyme sprig and bring to a simmer. Turn off the heat, cover, and let sit for 30 minutes. Strain the cream into a cup, discard the garlic and thyme, and set aside.
• Place the cubed potatoes (unpeeled) in a saucepan and cover with cold water. Bring to a boil, lower heat, cover, and boil about 12 minutes, until the potatoes are tender but not mushy. Drain and place in a mixing bowl.
• Preheat the oven to 375 degrees.
• Add the butter, shredded cheddar, and sour cream and smash with a fork. Season with salt and pepper.
• Spray a small baking dish with cooking spray or rub with butter. Add the potato mixture to the dish. Bake in the oven fort 15 minutes until the potatoes are golden brown. Top with diced bacon and chopped chives and serve with more butter and sour cream if desired.

CHICKEN FRIED STEAK 2.0

O.K., so what’s the difference between Chicken Fried Steak and Country Fried Steak? Pretty simple, really. Chicken Fried Steak is tenderized steak that is dusted with seasoned flour, then dipped in egg, then fried and served with a creamy, light-colored gravy. Country Fried Steak is dusted with seasoned flour, then fried and served with a brown gravy made from the pan drippings.

I used New York strip steak that I butterflied then tenderized with a klemoo (a needled tenderizing device), then pound with a studded meat mallet. It must be thin and tenderized or it will not be tender after cooking. If you buy cubes steaks from the grocery store, I suggest you pound them thinner.

Typically Chicken Fried Steak is served with whipped or mashed potatoes, as it may be illegal NOT to do this in some states!

This recipe serves 4 people.

Ingredients:

FOR THE GRAVY:

• 3 tbsp unsalted butter
• 3 tbsp flour
• 1 cup chicken stock
• 1/2 cup cream
• Kosher salt and black pepper

FOR THE COUNTRY GREEN BEANS:

• 1 1/2 cup of Haricot Verts (French Green Beans), cut into 1 1/2 inch lengths
• 2 thick slices bacon, 1/2 inch dice
• 1/2 cup diced red or white onions
• Black pepper

FOR THE MASHED POTATOES:

• 2 medium Yukon Gold Potatoes, peeled, quartered
• 3 tbsp cold unsalted butter, cubed
• 1/2 cup cream or half and half
• Kosher salt and black pepper

FOR THE CHICKEN FRIED STEAK:

• 1 (10-12 ounce) NY Strip steak, Sirloin, or Ribeye
• Canola oil
• 1 cup flour
• 1/2 tsp Kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp paprika
• 1 egg
• 1 tbsp milk

Directions:

FOR THE GRAVY:

• Place 3 tbsp unsalted butter in a medium saucepan over medium heat. Add 3 tbsp flour and whisk, cooking for about 2 minutes. Whisk in the stock and bring to a simmer. Add the cream and whisk in. Lower heat and cook for about 5 minutes. Season with salt and a lot of black pepper. Turn off heat, cover, and keep warm.

FOR THE COUNTRY GREEN BEANS:

• Bring a medium sauce of salted water to a boil then add the green beans. Boil for 2-3 minutes. Drain and place in a bowl of ice water to stop the cooking. Drain and set aside.
• When ready to cook, heat a medium skillet over medium heat and add the diced bacon. Cook the bacon, stirring, until it is rendered but not crisp. Add the onions and cook for about 7-8 minutes until there onions are softened. You can do this ahead.
• When ready to serve, turn the heat to medium high and add the green beans, tossing and cooking for about 3-4 minutes. Season with pepper, salt is not needed do to the bacon.

FOR THE MASHED POTATOES:

• Place the quartered potatoes in a medium saucepan and cover with water. Salt the water and bring the it to a boil. Lower the heat and cook the potatoes for about 15 minutes until tender but not mushy. Drain.
• Press the potatoes through a potato ricer into a bowl. Then place back into there saucepan overt low heat. Add 3 pats of cold butter and the cream. Start folding them around in the pan with a rubber spatula until they are smooth, add more cream and butter if necessary. Season with salt and pepper, turn off the heat, cover, keep warm.

FOR THE CHICKEN FRIED STEAK:

• Cut the steak down the middle into 2 pieces, then butter each piece.
• Using a studded meat mallet and/or a needle tenderizer, pound and tenderize the steak pieces until they are 1/4 inch thick. Season with salt and pepper.
• Place the flour in a flat bowl and add the salt, pepper, garlic powder, onion powder, and paprika. Mix well. In another flat bowl, add the egg and 1 tbsp of milk and beat well.
• Heat 1 inch of canola oil in a medium to large skillet to 364 degrees.
• Dust the steak pieces with seasoned flour, then dip into the egg mixture, then back in the seasoned flour.
• Carefully add the coated steaks to the hot oil without crowding. Do separate batches and hold them in a warm oven. Cook until golden brown, basting with the oil.
• To serve, plate some green beans, then a large dollop of mashed potatoes. Place a Chicken Fried Steak piece next to the potatoes and beans. Spoon gravy on the potatoes with a little on the steak so it stays crispy. Garnish with chopped chives.

SOUTHWESTERN COTTAGE PIE

So what do you get when you combine a long time pub favorite with southwest flavors? You get this: Southwestern Cottage Pie.

First, what is Cottage Pie? It’s a Shepherd’s Pie using ground beef instead of ground lamb. Honestly, I’m not a fan of ground lamb, so I prefer this G.B. version. Also, whether it’s Cottage or Shepherd’s Pie, it can be (in my opinion) a little bland. Let’s face it…it’s ground beef and mashed potatoes! So, with a few southwestern style ingredients added, this version raises up the flavor and spice level a bit.

The photo of it is not very photogenic…but, the flavors are fantastic!

Ingredients:

• 1 lb lean grund beef
• Kosher salt and black pepper
• 1/2 cup, white onion, 1/4 inch chop
• 1/2 cup carrots, 1/2 inch chop
• 1/2 tsp minced garlic
• 1 tsp cumin
• 1 tbsp Chile powder
• 1 small can diced roasted green chiles
• 1 tbsp tomato paste
• 1/2 cup beef stock
• 1/2 cup salsa
• 1/2 cup frozen peas
• 1 tbsp Worcestershire
• 1/2 tsp fresh thyme, chopped
• 1 bay leaf
• 1/2 cup shredded cheddar
• 3 tbsp unsalted butter, cold, cut into 12 little cubes
• 1 1/2 pounds Yukon Gold potatoes, peeled, cooked, mashed with butter and cream

Directions:

• In a large skillet over medium heat, add the ground beef and the diced onion. Break up the ground beef and cook until the ground beef is no longer pink and it is browned. Drain the excess grease from the pan. Add the tomato paste and stir in thoroughly. Season with salt, pepper, chile powder, garlic, and cumin.
• Add the beef stock, salsa, carrots, green chiles, Worcestershire, herbs, and bay leaf and stir to combine. Bring to a simmer, cover, and cook for 20 minutes over low heat. Taste and reseason if necessary. Remove the bay leaf and stir in 1/2 cup shredded cheddar cheese and the peas.
• Place the meat mixture in a baking dish or casserole. Spread the cream mashed potatoes evenly over the top leaving a 1/4 space around the edges. Then make ridges all over with a fork. Add the butter cubes evenly over the top.
• Bake at 375 degrees about 30 minutes. Raise heat to Broil and bake until it is golden brown and bubbly, another 3 minutes or so.