Green Chile Stew

This so far is the best Green Chile Stew we have made! This is definitely a keeper so I can make it again. I used the Hatch green chile that we roasted, peeled & stored in the freezer. The original recipe indicated to use fresh Anaheims chiles but I used roasted green chiles and they were perfect for this. I used 8 large chiles, seeded them and chopped them up.

Green Chile Stew

Serves 8

Green Chile Stew

ingredients

• 2 Tbsp Vegetable oil

• 3 lbs boneless pork shoulder, diced

• 1 large white onion, diced

• 1 1/2 cups roasted Hatch green Chile, diced (fresh works too)

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 4 cups low sodium chicken broth

• 1 1/2 lb Yukon gold potatoes, peeled and diced

• 2 cups frozen corn, thawed
• 1 bunch cilantro, leaves chopped
• 2 Tbsp cornstarch

• Kosher Salt
Flour or corn tortillas for serving

directions

1. Heat 1 tbsp oil in a large dutch oven or soup pot over medium high heat. Season the diced pork with 1 tsp salt. In batches, brown the pork and transfer to a plate, drain all the fat from the pot into a metal can (this will help not to clog your pipes).

2. Heat 1 tbsp oil in the pot, add onion, bell peppers & garlic. Cook, stirring occasionally, about 6 minutes. Add the green chiles, stir and cook for 1 minute. Return the pork to the pot along with broth, cover and bring to a boil. Stir and reduce heat to simmer, covered and cook until pork is tender, about 30 minutes.

3. Increase the heat to medium high and bring the stew to a low boil. Add potatoes, corn and 4 cups water to cover the pork and potatoes. Add half of the cilantro and 1 tsp salt, cook uncovered stirring occasionally, about 30 minutes. Potatoes should be tender.

4. Whisk the cornstarch and 1/4 cup cold water in a coffee mug until smooth. Pour into the stew and stir along with remaining cilantro and cook for 5 minutes until thickened. Serve with flour tortillas.

Enjoy!

This recipe was adapted from Food Network Magazine.

Lemon Pepper Grilled Chicken & Spiced Oven-Fried Tater Wedges

This was our third time using the charcoal grill and the chicken was so yummy. Q cooked the chicken drumsticks over indirect heat for a total of about 45 minutes to almost an hour. We simply flavored them with olive oil, salt, pepper and a dash of lemon pepper seasoning at the end of the cooking process.

We also had some potato wedges that were cooked in the oven and a side salad with creamy Italian dressing. Here is how we made it...

Lemon Pepper Grilled Chicken

Serves 2

ingredients

• 4-5 chicken drumsticks

• EVOO

• Kosher Salt & Freshly Cracked Black Pepper

• Lemon Pepper seasoning

directions

1. Baste the chicken with EVOO and season with S&P. Grill on one side for 30 minutes, flip and grill for additional 15-30 minutes. The timing will depend on how big the chicken drumsticks are.

2. Let rest 5 minutes, then serve.

This recipe was created by ME.

Spiced Oven-Fried Potatoes

Serves 2-3

ingredients

• 2 russet potatoes cut into wedges

• Sea Salt

• 1 tbsp vegetable oil

• 2 garlic cloves, sliced

• 1 tsp ancho chile powder

• 1 tsp dried oregano

• lemon wedges for serving

directions

Preheat a rimmed baking sheet in a 450º oven. Toss the potato wedges with oil and salt. Lay cut side down on the baking sheet and cook for 30 minutes. Flip the potatoes and sprinkle with garlic slices, chile powder and oregano. Cook additional 15-20 minutes until potatoes are done. Serve with lemon wedges.

Enjoy!

This recipe was adapted from Food Network.

Cincinnati Chili

Well the thought of putting chili over a pile of spaghetti did seem strange to me, however, it is quite the thing in Cincinnati according to the magazine I got this recipe from. As I read through the ingredients, some of the spices did sound odd to put in a chili. But in the end, it was another great plate of food - yum! Maybe next time I will use elbow macaroni or some other type of pasta. "They" say that you serve this with oyster crackers, hmmm interesting.... I say it's not necessary but what do I know!

Here's how I made it...

Cincinnati Chili

Serves 6 

Cincinnati Chili

ingredients

• 1/2 lb cooked spaghetti

• 1 lb ground beef

• 1 Tbsp EVOO

• 1 sweet onion, diced plus more for topping

• 2 cloves garlic, minced

• 8 oz tomato sauce

• 1 Roma tomato, diced

• 1/8 cup apple cider vinegar

• 1/8 cup chili powder

• 1 tbsp paprika

• 1/2 tbsp ground cinnamon

• 1 tsp ground cumin

• 1/4 tsp ground allspice

• 1/8 tsp ground cloves

• 1/8 tsp cayenne pepper

• Kosher Salt & Freshly Cracked Black Pepper

• beef broth

• Pinto beans and grated cheddar cheese for topping

directions

1. Heat the oil in a dutch oven over medium-high heat, add the beef, onion & garlic until browned, drain and return to hot pot. Season the meat with 1/4 tsp each of S&P. 

2. Add the rest of the ingredients (except beans and cheese) with 1 cup beef broth, simmer for 1 hour, until slightly thickened. Taste and adjust seasonings if needed. 

3. Serve the chili over some spaghetti, topped with beans, onions, chili and cheese. 

Enjoy!

This recipe was adapted from Food Network.

Taco Night!

It was taco night yesterday and it was fantastical! I made tacos, charros beans & Green Chile rice. All of it was dang tasty, but the charros beans were off the hook! I will definitely be making these again. Also, I found the beef and bean tacos via pinterest and I really liked the flavors that combining the beans and the meat brought to the table.

This meal was so good that I really can't wait to make it all again!

Beef & Bean Tacos

Serves 4

Beef & Bean Baked Tacos

ingredients

• Taco shells (hard, soft or combination of the two)

• 1.25 lbs ground beef

• 1/2 can refried beans (I used black)

• 4 oz tomato sauce

• 1 small white onion, chopped
• 4 oz diced green chiles

Taco Seasoning:

• 1/2 Tbsp Chili powder

• 1/8 tsp each of garlic powder, onion powder, crushed red pepper flakes, dried oregano

• 1/4 tsp paprika

• 3/4 tsp ground cumin
• 1/2 tsp each sea salt and black pepper

• Toppings: shredded cheese, diced onion, sliced black olives, sliced jalapeno, shredded lettuce, diced tomato, sour cream

Toppings Bar

directions

1.In a small bowl, combine the taco seasoning spices together, set aside. Preheat the oven to 400º. In a large cast iron skillet, brown the meat and onion over medium-high heat. Drain off the fat and return to the skillet. Add chiles, beans, tomato sauce & taco season to the meat and cook for 2-3 minutes until it has thickened. Add some beef broth if it gets too thick.

2. Spoon the taco meat into the hard taco shells and stand up in a large baking dish (I used 9x13). I also used the stand and stuff taco shells since they tend to stand on their own. Sprinkle some cheese over the top of each taco. Bake in the oven for 12 minutes until cheese is all melty and the tacos are heated through.

3. Remove from oven, let cool slightly, add toppings and serve.

This recipe was adapted from Blog Chef.

Charros Beans 

Serves 6-8

Charros Beans

ingredients

• 4 (15 oz) cans pinto beans, undrained

• 10 oz rotel

• 4 oz chopped green chiles, undrained

• 4 slices thick cut bacon, cooked and chopped into small pieces

• 1 small white onion, chopped
• 1 small handful cilantro leaves, chopped
• chips/tortillas

• Toppings: shredded cheese, diced onion, sliced jalapeno, sour cream and/or cilantro

directions

1. Combine all ingredients (except cilantro) in a dutch oven. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. During last 30 minutes, add chopped cilantro, S&P to taste.

This recipe was adapted from Gig em hook em.

Enjoy!

Slow Cookin' Meaty Sauce, Garlic Bread & Salad

This was the first time I've made "sauce" in the crock pot and we were not disappointed in the flavor at all. In fact it was really really good. The recipe called for Italian sausage, however, I used Jimmy Dean Hot Sausage and it was dang tasty. Next time, I might add a little red wine, maybe a cup just to add some more authentic flavor. But really it didn't need it, that's just me trying to figure out how to tweak or add to a recipe. The nice thing about cooking sauce in the crock pot it is that you don't have to worry about cleaning up the stove from the sauce "spitting" all over the place.

I cooked the sauce for 11 hours total. I did stir it twice during the cooking process but I am not quite sure that you have to do that. I had to taste it several times just to make sure it was on the right path towards flavor town. I also made some garlic bread and creamy Italian dressing to go on our salads. The recipes for those are also below...

Slow Cookin' Meaty Sauce

Serves 6-8 

Meat Sauce over Rigatoni pasta

ingredients

• 1 lb ground chuck (coarse grind)

• 1 lb hot ground sausage

• 1 large white onion, minced

• 2 cloves garlic, minced

• 3 (14.5 oz) cans diced tomatoes with onion & garlic, drained

• 2 (15 oz) cans tomato sauce

• 3 bay leaves

• 1 tsp dried oregano 

• 1 tsp dried basil

• Kosher Salt & Freshly Cracked Black Pepper, to taste

directions
Heat a cast iron skillet over high heat, add the meats and cook until well browned. Drain and add to slow cooker. with the rest of the ingredients. Cover and cook on low for 12 hours.

I tasted mine and added some S&P about halfway through the cooking process.

Boil some of your favorite pasta and toss with this delicious sauce and some freshly grated cheese. Serve with salad and garlic bread as well.

Garlic Bread

 ingredients

• 1 loaf french bread, halved
• 1 head garlic, cut top half off
• S&P
• EVOO
• butter

directions
1. Preheat the oven to 400º. Place the head of garlic in the center of tin foil, drizzle some EVOO over the cut side of garlic cloves. Sprinkle with S&P and bring the sides of the foil up over the top of the garlic, sealing tightly.

2. Bake for 45 minutes, remove from oven, open foil and let cool. Reduce oven temp to 350º.

3. When cool enough to handle, squeeze the roasted garlic onto a small plate. Add some kosher salt and mash with a fork until it turns into a paste. 

4. Lather the cut sides of the bread with some butter and equal amounts of the garlic paste. Place cut sides of bread back together and wrap tightly with foil. Bake for 10 -12 minutes until the bread is warmed through. Slice and serve.

Creamy Italian
Makes 2 cups

 Salad with Creamy Italian Dressing

ingredients

• 1/2 cup mayo
• 6 Tbsp red wine vinegar

• 4 Tbsp each sour cream and EVOO
• 2 tsp Italian seasoning
• 2 garlic cloves
• 1/2 tsp kosher salt
• 2 Tbsp chopped parsley

directions
Combine all ingredients in a blender and blend until thoroughly combined. Place in a container that has a tight fitting lid and let sit in fridge for at least 2 hours before serving. 

Enjoy!

This recipe was adapted from Damn Delicious Blog & Food Network Magazine.

Ham & Bean Soup with Vegetables

This ham soup is more or a hearty comforting soup that didn't really take that much effort to put together. The key (I think) to amazing flavor in any soup/broth is to use the bones. For this soup, I had a ham bone from Christmas dinner in the freezer to use for a soup like this. I also froze all the leftover ham as well, to dice up for soups/stews or fry up for breakfast. Both the flavor and texture of the ham holds up so well in the freezer, it's a win all around.

We both really enjoyed this soup especially on a snowy cold winter night! I made some biscuits to go along with (just the store bought kind) and it was a perfect meal. We have leftovers to eat for lunch or another night this week. Here's how I made it...

Ham & Bean Soup with Vegetables

Serves 6

Ham & Bean Soup with Veggies

ingredients

• 1 cup dry navy beans

• 12 cups water

• 1/2 cup chicken broth

• 1 large ham bone
• 2 cups diced cooked ham

• 1 medium white onion, chopped

• 1 stalk celery sliced

• 1 tsp dried thyme, crushed

• 1 cube chicken bouillon

• 1/4 tsp black pepper

• 1 lb parsnips, peeled & chopped
• 3 carrots, sliced
• 10 oz package frozen chopped spinach, thawed & well drained

directions

1. Rinse beans. In a dutch oven or other large pot combine the beans and 5 cups of water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain, rinse and place beans back in the pot.

2. Add the remaining 7 cups of water, ham bone, onion, celery, thyme, bouillon & pepper to the pot. Bring to a boil, reduce heat and simmer, covered for 1 hr 45 mins. Remove the ham bone, stir and add the broth if needed.

3. Stir in parsnips & carrots, return to boiling, reduce heat and simmer until the veggies are tender. Add the diced ham and spinach to the pot and cook until warmed through.

Serve with dinner rolls.

Enjoy!

This recipe was adapted from BHG Biggest book of Soups & Stews.

BBQ Ribs, Collards & Potatoes

We are in the beginning stages of learning how to use a charcoal grill and all the different methods of cooking, etc. We had a rack of ribs in the freezer so we thought this would be a great idea to figure out how to cook over indirect heat. I also signed up for a one time delivery service (via groupon) to have organic veggies delivered to your home. In that box, were some collards which I've never eaten or cooked with before. So I looked up a recipe online (Martha Stewart) and they were so good, I mean they had bacon so how could they not be, right? I also had a few small red potatoes on hand from that box, chopped them up and baked them in the oven with some spices. All in all this was a very yummy meal!

I found the rib recipe online last week and it sounded really tasty and more importantly rather simple to grill since we are learning how to use a charcoal grill. They cooked for 3 1/2 hours and were so incredibly tasty and falling off of the bone. We used the indirect grilling method for them and placed a drip tray (filled halfway with water) directly underneath to catch the drippings and create moisture in the grill as well.

Dry Rub BBQ Ribs

Serves  2

BBQ Dry Rub Ribs

 ingredients

• 1 rack baby back ribs

• 1 tsp each of kosher salt, light brown sugar, paprika

• 3/4 tsp each of garlic powder, chili powder & cumin

• 1/2 tsp each of black pepper & dried oregano

• 1/4 tsp cayenne pepper

directions

1. Place the ribs in a Pyrex glass dish (I cut the rack in half so they would fit). Combine the spices together in a small bowl and rub the ribs on all sides, make sure to get everywhere and rub them in for a few minutes. Cover tightly with plastic and marinate overnight.

2. Preheat the grill, using an indirect grilling method. We put the coals all around the perimeter of the grill and placed the drip pan directly in the center. About halfway through, we added another chimney full of grills to keep the temperature up. Grill for 3 -3 1/2 hours until the meat is falling off the bone.

3. Remove the ribs from the grill and wrap in foil tightly. Let rest at room temp for 15-20 minutes before carving and serving.

Collards with Bacon 

Serves  2

 

 ingredients

• 1 bunch collards, rinsed and chopped
• 2 slices thick cut bacon, chopped
• S&P

directions

In a large cast iron skillet, fry the bacon until crisp. Drain all but 1 tbsp bacon fat from the pan. Add the collards and saute until wilted and bright green. Season with S&P to taste.

Enjoy!

This recipe was adapted from Everyday Food, Martha Stewart & Paula Deen.

Beef & Pork Green Chile Stew

We used some of NM green Chile for this dish - about 8 of them. They were not as spicy as we would have liked but the stew turned out delicious! It makes plenty for leftovers or to freeze for later. The vinegar adds just enough tang to barely notice but add a nice flavor. The original recipe called for hominy that I just swapped out with corn. Next time I make this I think I will only use 1 beef bouillon and replace the water with low sodium beef stock just to see if it makes any difference in flavor. Here's how I made the one we had...

Beef & Pork Green Chile Stew

Serves 8

Beef & Pork Green Chile Stew

ingredients

• 1 lb ground beef chuck

• 1 lb pork tenderloin, cut into 1/2" cubes

• 2 cups frozen corn, thawed

• 1 can pinto beans, undrained

• 1 can diced tomatoes, undrained

• 2 large onions, chopped

• 3 large cloves garlic, minced

• 5 medium potatoes, cubed

• 1 1/2 cups chopped roasted, seeded green chiles

• 3 beef bouillon cubes
• 1 tsp cider vinegar
• 3 cups water

• Kosher Salt to taste

directions

1. Brown the beef and pork in a large pot over high heat. Drain off the fat and add the onions & garlic, saute for 3-4 minutes then add the chiles. Cook for 1 minute, then add the beans, tomatoes, potatoes, bouillon, water & vinegar. Bring to a boil, reduce heat and simmer on low, covered for 6 hours.

2. Add the corn during the last 30 minutes of cooking. Taste and add salt if needed.

Warm some tortillas to serve alongside this tasty stew!

Enjoy!

This recipe was adapted from Green Chile Bible.

Guacamole!

It's never a bad time to have guacamole (esp Superbowl Sunday)- there are so many different ways to make it but this is a classic version. I'm a bit PW obsessed lately, but her recipes are so great I haven't picked up my other cook books in a month of so! I've just had so much fun cooking from her cook books - they are colorful and the recipes are just so down to earth and comforting.

Anyway - I made the Pico earlier in the day so the flavors could meld, then threw the guacamole together right before we were going to chow down on it. Here's how I made it...

Guacamole 
Makes 3 cups

Guacamole

 

ingredients

• 3 avocados

• Juice of 1/2 lime

• 1/4 tsp each salt & pepper

• 1/2 cup pico de gallo

directions

Use a fork to mash the avocado until smooth (I like it a bit chunkier). Add in the lime juice, salt & pepper and pico de gallo. Using a fork stir together until well combined. Taste and add more seasoning if needed. Keep the pit from one of the avocados and place in the center of the guac to keep it from browning.

Enjoy!

This recipe was adapted from Pioneer Woman.

Chipotle Salsa

I've been making PW's salsa for awhile now - but adding the chipotle to this salsa really takes up like 3 notches. Chipotle is a warm spicy heat and we love it! I also picked up a bag of the Cantina tostito  chips and they are so good as well - the thin and crispy is also great too! It's best to make this salsa in the morning or several hours before you plan to eat it so the flavors have a chance to dance! Here's how you make it...

Chipotle Salsa

Makes 5 cups

Chipotle Salsa

ingredients

• 2 (15 oz) cans diced tomatoes

• 10 oz can Rotel

• 1 medium onion, diced

• 2 Tbsp Chipotle in adobo, minced

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 tsp ground pepper

• 1 tsp sugar

• 1 bunch cilantro leaves torn from stems

• 1/4 cup lime juice

directions

Add the ingredients to a large blender or food processor and blend until all the ingredients are well mixed. Note: I had to do this in 2 batches otherwise my blender would've overflowed.

The salsa will keep in the fridge for 2 weeks covered tightly with a lid.

Enjoy!

This recipe was adapted from Pioneer Woman.

Breakfast Bowls

This is not a quick breakfast to put together but the hard work paid off - they are just so yummy. I had some issues with the cook book and the original cook times as the eggs just wouldn't set so I just put them back in the oven until they were ready. In the end they turned out delicious!

Breakfast Bowls 

Serves 4 

Breakfast Bowls

ingredients

• 1/2 onion, diced

• 2 russet potato, baked and cut into 1/2" cubes

• 8 eggs, beaten

• 1/2 - 3/4 cup half/half

• 3 finely diced  tomatoes

• 4 green onions, sliced thinly

• 8 basil leaves, chopped

• 1lb hot breakfast sausage, browned and crumbled

• 4 strips thick cut bacon, fried and crumbled
• 1 cup grated Monterrey jack cheese
• 1 cup grated sharp cheddar cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Butter oven proof bowls or ramekins. Preheat oven to 325º. Brown the sausage in  large cast iron skillet, remove and set aside. Fry the bacon in the same skillet, drain on paper towel lined plate and chop. Set aside.

2. In the same skillet over medium high heat, add the onion and potatoes. Season with S&P and cook stirring occasionally for 5-10 minutes. Remove from the heat and set aside.

3. In a bowl lightly beat the eggs with half/half. Season with S&P and set aside. In another bowl, combine tomatoes, green onions and basil. Stir together and set aside.

4. Assemble the bowls by dividing all the ingredients evenly in the following order: Potato-onion mixture, sausage, bacon, Monterrey jack, egg mixture, tomato mixture and top with cheddar. Place bowls on a baking sheet and bake for 15-25 minutes until egg mixture is set.

Enjoy!

I made enough for 8 servings and will throw the leftovers together during the week for breakfast. I stored each level of ingredients in separate containers. You can omit the eggs altogether they are just as tasty without. We really enjoyed these - they are hearty and full of delicious flavor! 

This recipe was adapted from Pioneer Woman.

Creamy Tomato Pasta with Shrimp

This pasta dish is all that it even sounds to be - it's creamy, rich and hard to resist for seconds. Chopping up the shrimp really adds a different texture versus keeping them whole. I think I will do that every time with a cream based sauce that calls for shrimp. Especially because Q doesn't love shrimp, he will eat it because I like it so much but it's not his favorite. Some changes from the original PW recipe "Penne alla Betsy" recipe were that I used Marsala wine, whole wheat penne and doubled the garlic and onion. Here's how I made it...

Creamy Tomato Pasta with Shrimp

Serves 6-8

Creamy Tomato Pasta with Shrimp

ingredients

• 13 oz whole wheat penne (this is how much 1 box at my store weighed)

• 1 lb large shrimp, peeled deveined with tail on

• 2 tbsp butter, 2 tbsp EVOO

• 1 onion, minced

• 4 cloves garlic, minced

• 1/4 cup Marsala wine

• 14.5 oz can tomato sauce

• 1 cup heavy cream (at room temp)

• 1/4 cup chopped parsley

• 6 basil leaves, cut in chiffonade (roll the leaves tightly and slice horizontally)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and keep warm.

2. In a cast iron skillet over medium high heat, heat 1 tbsp each butter & EVOO. When pan is hot add the shrimp and cook until opaque, remove and set aside on a plate to cool. When cooled, take tails off and chop into bite size pieces.

3. Wipe out the skillet carefully with a paper towel and add 1 tbsp each butter & EVOO. Saute the onion and garlic for 2 minutes over medium heat. Pour the Marsala into the pan, stir and cook until it all evaporates - 45 seconds. Pour in tomato sauce and stir. Reduce the heat to low and pour in the cream. Stir to combine and let simmer for a few minutes. Add the shrimp, herbs, salt & pepper to taste.

Serve with warmed french bread and a simple salad.

Enjoy!

This recipe was adapted from Pioneer Woman.

Pot Roast, Veggies & Creamy Mashed Potatoes

It was a Friday night and while yes we could have gone out for dinner, I decided to make a comforting, stick to your ribs kinda meal for us. Pot Roast is one of those meals that really doesn't take too much time or dishes to throw together. This version was so tasty, rich & flavorful and the mashed potatoes are to die for. Here's how I made it...

Pot Roast, Veggies & Creamy Mashed Potatoes

Pot Roast

Serves 6 

Pot Roast & Veggies

ingredients

• 3 lb chuck roast

• 2 Tbsp EVOO

• 2 onions, peeled and halved

• 8 carrots, cut into 2" slices (unpeeled)

• 2 1/2 cups beef stock

• 3 fresh rosemary sprigs

• 1 Tbsp dried thyme

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Preheat the oven to 275º. Generously salt the roast on both sides. Heat a large dutch oven over medium high heat. Add the EVOO and let is get really hot. Add the onions to the pot and brown on both sides, about a minute or two. Remove, set aside. Add the carrots and brown them, remove and set aside. Add another TBSP EVOO to the pot and add pepper to the roast. Sear the roast about 1 minute per side (it's important your dutch oven is super hot). Remove the roast and set aside on a plate.

2.  Deglaze the pan by adding 1 cup of beef stock, using a metal spatula loosen up the brown bits on the bottom. Place the meat back in the pot, following by the veggies. Place herbs in juices under the meat.

3. Cover the pot and roast in the oven for 3-3 1/2 hours until nice and tender. You can either carve the meat of use two forks to shred it. Place the meat back in the dutch oven to soak up more broth until you are ready to serve. Serve the meat & veggies on a bed of these creamy mashed potatoes...

Creamy Mashed Potatoes

Serves 4 

Creamy Mashed Potatoes

ingredients

• 5 lbs potatoes, peeled and cut into halves and/or fourths

• 12 Tbsp Butter, softened plus 4 tbsp

• 8 oz cream cheese, softened

• 1/2 cup half + half (at room temp)

• 1/2 tsp Lawry's seasoned salt

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring a large pot of water to a slow boil over medium high heat. Add the potatoes to the pot and increase the heat to high and bring to a full boil. Cook for 20-30 minutes until they are fork tender. Drain and return to the hot pot. With a masher, mash them over low heat to allow steam to escape. Mash until all lumps are gone and turn off the heat. Add the butter, cream cheese and half and half. Stir until well combines. Add the seasonings and taste, adjusting if necessary. 

2. Spread the potatoes in a buttered 2 quart baking dish. Dot the top with the remaining 4 Tbsp butter. Bake at 350º for 25 minutes covered tightly with foil. 

Enjoy!

This recipe was adapted from Pioneer Woman.