Sunday, January 5, 2014

Mash 'em!

If you don't like mashed potatoes, I don't know if we can be friends.

Try these and hopefully you will like them, because I really want you to be my friend!

Bacon, Ranch, and Cheddar Mashed Potatoes


2 1/2 pounds russet potatoes, peeled and cubed
1/2 cup (1 stick) unsalted butter
1 cup warm milk
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry ranch dressing seasoning
1 1/2 cups shredded cheddar cheese, divided
2 cups cooked, crumbed bacon pieces


Boil cubed potatoes for 10 to 15 minutes, or until fork tender. Drain and place into the bowl of a stand mixer. Add butter, milk, garlic salt, pepper, ranch seasoning, and 1/2 cup of shredded cheese. Mix until just combined. Transfer potatoes to a large Dutch oven or pot over medium heat. Top with remaining shredded cheese and close lid for 3 to 5 minutes to melt cheese. Remove lid and serve with crumbled bacon on top.

Makes 8 servings.

Source: The Costco Connection, November 2013. Recipe courtesy of Costco member Jenny Flake of Picky Palate. You can check out her site here.

Notes: These were my favorite of the bunch, though I liked them all!

Chipotle Mashed Potatoes


3 medium (5- to 6-ounce yellow potatoes, cubed (peeling optional)
6 tablespoons nonfat milk
6 tablespoons shredded Monterey Jack cheese
1 1/2 tesapoons minced canned chipotle peppers in adobo sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste


Boil cubed potatoes in water or reduced-sodium broth until fork tender. Drain, then shake potatoes over low heat 1 minute to dry. Mash with potato masher or fork. Mix in milk, cheese, peppers, cumin, and cilantro. Season with salt and pepper.

Makes 4 servings.

Source: The Costco Connection, November 2013. Recipe courtesy of MountainKing Potatoes.

Notes: I really liked these too. They weren't too spicy--just a hint of chipotle flavor. If you want them spicier, simply add more chipotle pepper.

Roasted Artichoke Heart Mashed Potatoes


3 pounds red potatoes, quartered
1 large red onion, in 1/2-inch dice
2 (14-ounce) cans artichoke hearts packed in water, drained
3 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 1/2 cups chicken or vegetable stock, or the water from the artichoke hearts, warmed
Salt and pepper, to taste


Preheat oven to 450 degrees F. Place potatoes, onion, artichoke hearts, olive oil, oregano, and thyme on a large baking sheet or roasting pan. Toss ingredients with your hands to evenly coat all of the vegetables. Roast vegetables for 25 to 30 minutes or until soft and fragrant. While vegetables are still hot, carefully transfer them to a large saucepot using a spatula. Add warm stock and carefully whip or mash the roasted vegetables until light and fluffy, or to desired consistency. Add salt and pepper, to taste.

Makes 8 servings.

Source: The Costco Connection, November 2013. Recipe courtesy of Manuel Villacorta, author of Peruvian Power Foods (Health Communications Inc., 2013).

Notes: I'm not going to lie, these mashed potatoes won't be winning any beauty contests, but if you like artichokes, then you will love this.


  1. I know these were a little overkill. That's the night I decided I needed to scale back cooking for a while. But the three recipes were staring me in the face and I just had to try them. The chipotle were probably my favorite.