Tag Archives: potatoes

Roasted Garlic & Kale Vegan Mashed Potatoes

Soy milk and olive oil add a delicious creaminess to this recipe for Vegan Mashed Potatoes with Roasted Garlic & Kale!

Garlic Kale Vegan Mashed Potatoes

When thinking about mashed potatoes, the words cream and butter are usually the first to come to mind, but for those that are dairy-free or vegan, that means no mashed potatoes in their life, until now that is!

By cooking the potatoes in Silk Unsweetened Soy Milk, they keep their nice creamy mashed potato texture, while remaining dairy-free and vegan!

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Breakfast Sweet Potatoes

Pumpkin Granola Stuffed Sweet Potatoes Recipe

It’s the first week of October, temperatures are finally starting to cool down in San Diego and my entire diet for the last week has basically consisted of sweet potatoes, butternut squash and pumpkins!

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Buffalo Blue Cheese Mashed Potatoes

Buffalo Blue Cheese Mashed Potatoes Recipe

Last week as I was preparing the Blue Cheese Buffalo Chicken & Pork Meatloaf for dinner, I thought, what goes better with meatloaf than mashed potatoes? So, then I thought, I must make a Buffalo Cheesy Mashed Potato Recipe to go with the meatloaf, and here we are!

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Garlic Basil Mashed Potato Soup

Garlic Basil Potato Soup Appetizers

‘Twas the week of Christmas and all through the house, there were dreams of turkey, mashed potatoes and brussels sprouts!

Ok, ok I promise not to continue,  but seriously I’m so excited for Christmas in 3 days and most importantly, Christmas dinner!

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Mini Smashed Potato Skins

Mini Potato Skins

Potato Skins are a game-day classic and these bite-sized versions are perfect for a Superbowl Party because of their bite-sizeness, which makes them easier to eat with less mess and no plates needed! (Pretty sure I just made up the word “bite-sizeness” … and I like it!)

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Pappas Mexicanos

By now, I’ve mentioned Oklahoma restaurant, Ted’s Escondido, many times on the blog. From their Frozen Sangria to Homemade Tortillas, Ted’s is always a hit with my family and friends!

Another menu item that I continually drool over is their Pappas Mexicanos, a blend of potatoes, cream, onions and spices make this one delicious potato dish, Mexican style!

I whipped up my version of their tasty taters as a side dish to my Mexican Meatloaf! This turned a traditionally boring meatloaf and potatoes meal into a Mexican Fiesta!


  • 2 lbs new potatoes
  • 3/4 cup sour cream
  • 1/2 red onion (diced)
  • 1 green bell pepper (diced)
  • 1 jalapeño (de-seeded and diced)
  • 4 oz can green chilies
  • 1/4 cup cilantro (chopped)
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 cup Queso Fresco (not pictured)

Start by peeling and boiling the potatoes.

While they’re boiling away, place the diced bell pepper and jalapeño into a medium skillet with a drizzle of olive oil. Cook for 5 minutes, then add the onions.  Cook the vegetables until tender and onion is translucent, for about 10 more minutes.

Next, drain the potatoes and whip well with the sour cream using an electric hand mixer.

Next, add the spices, cilantro, green onions and mix well.

Then add the sautéed vegetables, mix and spoon into a casserole dish. Top with the Queso Fresco and place in a 375° oven for 5 minutes.

Remove from the oven and serve garnished with additional cilantro on top!

Check out this plate of Mexican Amazingness!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is Gluten-Free.

Cast Iron Skillet Rustic Potatoes

Cast Iron Skillet Rustic Potatoes Recipe

Hi guys, it’s Whitney here, updating this now classic blog recipe for Cast Iron Skillet Rustic Potatoes!

I originally introduced this dish in the summer of 2012 before I owned a cast iron skillet and while I was visiting my parents in Oklahoma. I started playing around with my Dad’s cast iron skillets and creating new recipes like this one for the, then very young, blog!

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Cajun Potatoes

What goes better with a Blackened Red Snapper than a side of beautiful Cajun Purple Potatoes?  Well if you need an answer that would be nothing 🙂

Loaded with spices and slowly roasted, these potatoes pack a nice punch with any meal!


  • 1 lb purple potatoes
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/8 tsp thyme leaves
Start by quartering the potatoes. Toss with the olive oil and garlic.

In a separate small bowl mix together all the spices, toss with the potatoes to coat.

Spread the potatoes onto a baking sheet and place into a  375° oven for 30-35 minutes.

Remove from the oven when crisp.

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is Gluten-Free.