Potato Pancakes!

     While school was keeping me busy, I was trying to think of things to prepare that were quick, simple, and easy. There are a TON of ideas that came rushing to my head, this is one of them, because it uses leftovers – something that is already prepared! My mom had specially requested these, so I finally decided to make them for the website (these are yours, Mom.) They are simple, require little effort, and just need a little love!

     This uses leftover mashed potatoes; it is important to note that the potatoes MUST be chilled. Warm or room temperature potatoes seem to fall apart much easier than if they have been chilled overnight. If you plan to make mashed potatoes specifically for this recipe, keep in mind they need to chill at least 5 hours or overnight.

Potato Pancakes

Yields: 24 ½” pancakes

¼ c. all-purpose flour

1 egg

½ c. onion, minced

4 c. mashed potatoes, chilled

Vegetable oil

 

     In a large bowl, combine all the ingredients well.

 

In a large skillet over medium heat, heat some oil. Using a spoon or ice cream scoop, add the potato mixture to the pan, flattening as best as possible.

 Cook until brown on one side, about 3 minutes. Flip the potato pancake over and then flatten with the back of a spatula. Cook an additional 3 minutes, or until browned to your liking.

 

 

It's that easy! Enjoy these with eggs and bacon for breakfast or in place of mashed potatoes with

dinner! SO simple and delicious!

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving    

• Calories: 132.2
• Total Fat: 4.3 g    
• Cholesterol: 33.0 mg
• Sodium: 11.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 0.2 g
• Protein: 3.4 g

Twice Baked Potatoes!

     That's right. Twice Baked Potatoes. One of the easiest side dishes and strangest, in my opinion. I mean, seriously, who thinks of this stuff? Cook a potato, gut it, make it mashed potatoes flavored with whatever you want, put it BACK into the potato skin, cook it some more. It is definitely delicious, but a mystery. Twice baked potatoes are something that's very easy to put together, tastes great, and require little effort. How much easier could it get?! It also tastes great during the summer alongside a perfectly cooked steak!

There are MANY variations of this recipe, and it can be changed to fit anyone's taste, but this is a simple, basic recipe that is still a crowd pleaser!

Twice Baked Potato
Yields: 4 servings

2 medium russet potatoes
2 1/2 tbsp. butter, unsalted
1 tbsp. dried minced onion
1/4 c. sour cream

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 168.6

• Total Fat: 9.1 g
• Cholesterol: 25.3 mg
• Sodium: 15.8 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 1.9 g
• Protein: 2.8 g

Simple Potato Soup

Hey y'all! I hope you are all doing well! I'm doing alright, just relaxing at home while I have dinner cooking away in the slow cooker. If the recipe turns out as expected, I will definitely have a post on it with the recipe. Tonight's dinner is not what this post is about. No, what this post is about is how it's spring time here in North Carolina, but we have had freeze warnings and temperatures in the 20s recently. Are you serious, mother nature? Anyways, this weekend is supposed to be much warmer, with highs in the mid-60s, so I wanted to take advantage of a soup...just once more. 
     Don't get me wrong, I can eat soup during spring, summer, fall, or winter, but it's just so much more appealing in the colder months. Let's face it, when it's 95 degrees outside, do you really want to be stuffing your face with 98 degree soup?! I think not. Anyways, for lunch, I decided on some potato soup. I have been craving it recently and decided on making some. I did want to lighten it up a bit, as most classic potato soups have heavy cream. I will tell you this: I succeeded. Give this recipe a try, you won't regret it. You will never miss the cream in this tasty soup! 


Simple Potato Soup

Yields: 2 servings

1 tbsp. unsalted butter

1 garlic clove, minced

1 large potato, cubed
¼ c. onion, chopped

2 tsp. Italian seasoning

1 tsp. dried parsley

1 ¼ c. chicken stock

¼ c. milk

1 tsp. cornstarch

2 tsp. water

     

In a medium saucepan, melt the butter over medium heat. Add the garlic clove and stir for 30 seconds to 1 minute, being careful not to burn the garlic. Next, add the onions and allow to cook until translucent, about 3 to 4 minutes. 

Add the potatoes, Italian seasoning, and parsley and cook, stirring frequently about 3 minutes.

Carefully add in the chicken stock and bring to a boil, reduce to simmer. Continue to cook on low heat for approximately 15 minutes, or until potatoes are fork tender. Using a potato masher, break some of the potatoes up. This is optional, but I think it helps add a little more thickness.

 Create a slurry using the cornstarch and water, by mixing them together and adding to the soup. Bring to a boil, once again, and stir for 1 minute. Once you are satisfied with the texture and thickness of your soup, remove from heat and stir in milk!

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 214.7

• Total Fat: 6.6 g
• Cholesterol: 20.2 mg
• Sodium: 645.4 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 4.9 g
• Protein: 5.3 g

Creamy Holiday Potatoes

Around Thanksgiving and Christmas are the only two times in a year that I will forgive myself for all the unhealthy foods I've eaten. Throughout the year, I make my mashed potatoes using skim milk and very little butter or other fats. These mashed potatoes are rich, indulgent, and delicious, however fattening it may be, and I will ONLY make it around the holidays! Make sure you have a potato masher because if you use a handheld mixer it will overwork the starch and will make your creamy mashed potatoes turn into gummy mashed potatoes- not palatable.

Creamy Mashed Potatoes
Yields: 3-4 servings


1½ pounds Idaho potatoes, cubed
5½ tbsp. unsalted butter, cubed, room temperature
2½ ounces cream cheese, cubed, room temperature
2 tbsp. heavy whipping cream
½ tsp. Lawry's seasoning (optional)
salt and pepper, to taste

Bring a large pot of water to a boil and salt generously. Once boiling, place potatoes in the water and cook until fork tender. Depending on the size you cut the potatoes, they may take anywhere from 20-45 minutes; mine took about 25 minutes. Once cooked, drain in a colander and put the potatoes back in the hot pot and over a very low heat. Putting the potatoes back into the same pot over a low heat allows for excess water to evaporate. I found that cubing the butter and cream cheese before bringing them to room temperature will allow quicker meting, but cubing is not necessary. Once melted, add in the heavy whipping cream. Taste for salt and pepper and adjust your seasoning. If you choose to add the Lawry's seasoning, go a little lighter on salt.

Enjoy!

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 380.7

• Total Fat: 25.6 g
• Cholesterol: 75.0 mg
• Sodium: 92.1 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 5.1 g
• Protein: 5.3 g