Tag Archives: potatoes

Blue Cheese Mashed Potatoes

Blue cheese mashed potatoes make the perfect complement to beef, especially prime rib / ribeye. mjskitchen.com

For Thanksgiving this year Bobby smoked a standing rib roast and for one of the sides, we made these Blue Cheese Mashed Potatoes.  What a fantastic pairing!  The roast was smoky, medium rare with a spicy crust on the outside.  The potatoes provided a creamy, buttery, and slightly cheesy complement.   Other sides included this Candied Pecan, Pear & Pomegrante Salad but with a white balsamic vinaigrette, a relish tray that my SIL put together of a variety of homemade pickles along with deviled eggs, roasted vegetables, and fennel infused onion.  What a feast!!!

In addition to serving along side standing rib roast, these blue cheese mashed potatoes also make a nice side dish for roast chicken, grilled ribeye, pulled pork and much more.  Of course you might just find yourself forgoing an entrée and just eating the potatoes.  🙂

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Home Fries and Their Many Possibilities

An easy method for making tasty potato home fries on the stovetop mjskitchen.com

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Home fries are a wonderful addition to so many meals and in some cases, can be the primary ingredient that you build a dish around.  For example, this Southwestern Pileup uses a skillet of home fries to support a mix of vegetables and proteins, and your choice of red or green chile.

Home fries make a complement side to huevos rancheros, migas or a meat entree’ like green chile cheeseburgers,  pulled pork or smoked brisket.  And if you aren’t a fan of white or yellow potatoes, then never hesitate to make sweet potato home fries. They make a great substitute for the hash browns in this sweet potato and green chile dish.

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Spicy Smashed Potato Salad

Smashed potato salad made with creamy mashed potatoes and smashed, along with a few savory, sweet and spicy ingredients. | mjskitchen.com


Whenever Bobby and I drive through Texas, our route usually takes us through Post, Texas, a one – stoplight town, about an hour south of Lubbock.  If we arrive around breakfast or lunch we usually eat at George’s Family Restaurant, a little cafe’ with good food, service, and prices.  The last time we stopped it was for a late lunch.  We each ordered barbecue which came with a side of potato salad, a creamy potato salad made with a combination of mashed and chunky potatoes, a minimal amount of mayonnaise and other ingredients, and lots and lots of flavor.  We both loved it so much, I just had to give it a go.  This Spicy Smashed Potato Salad isn’t exactly like George’s, but it sure is GOOOOOOOOD, and it’s got a bit of a kick to it, something not included in the original.

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Not My Mama’s Potato Salad

Roasted Potato salad is made with a mix of potatoes, sweet pickle relish, and herbs/spices. mjskitchen.com


This Roasted Potato Salad was inspired by my mother’s homemade sweet pickles.  They were the BEST!  They were perfectly sweet, thick slices of cucumbers with a crispness that everyone in the room heard when you bit into them. The process of making them was long and involved, and something  I should have taken the time to learn over the years, but didn’t.  Aside from just eating the pickles right out of the jar, I loved making mayo and sweet pickle sandwiches, and then there was my mama’s potato salad.  Those sweet pickles made it! They added a sweetness and crunchiness that I’ve never been able to duplicate in a potato salad.

Several years ago I gave up on trying to make my mama’s salad and started working on one that would be just as good, but different. I’ve tried to use many of the same ingredients, but threw in a twist with a mix of roasted potatoes. I roast two to three different types of potatoes which provide a depth of flavor, making the potatoes the star of the salad instead of the pickles.  It still has sweet pickles, just not my mama’s sweet pickles. 🙂

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Southwestern Breakfast Pileup

A classic southwestern breakfast pileup with potatoes, vegetables, a protein, and an egg. #red #chile @mjskitchen mjskitchen.com

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This Southwestern Breakfast Pileup was originally shared with my good friend, Swathi of the Zesty South Indian Kitchen who invited me over to share one of my southwestern dishes. The Southwestern Breakfast Pileup is a delicious, spicy and hearty dish that one can find on the menus of many New Mexican restaurants. Because it is so easy to make, I make it a lot at home for breakfasts, brunches, and suppers.  It’s extremely versatile in that you can change it up to fit your mood. You can add meat or go meatless, use pretty much whatever vegetables are in your crisper, and top it with with your choice of chile or salsa.

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Mashed Potatoes with Roasted Garlic and Herbs

Mashed potatoes with roasted garlic and fresh herbs

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I think by now you know how much I love garlic, but you may not know how much I love potatoes. I could eat potatoes almost everyday. I love them mashed, smashed, roasted, au gratin, as hash browns, and in a variety of soups. I guess the only way I don’t like potatoes is as French fries. Those I can take or leave.  This winter organic potatoes have been really cheap, so we’ve been eating a lot of potato dishes. This mashed potatoes with roasted garlic dish is one of our favorites.

It’s a very quick and easy dish for us because I always have a bottle of roasted garlic infused oil in the pantry and jar of roasted garlic in the fridge.  So what better way to use the garlic and some of the oil than in mashed potatoes.  Add some fresh herbs for color and another layer of flavor, and you have yourself a bowl of gourmet mashed potatoes with very little effort.

If you don’t have the garlic oil or roasted garlic on hand, not to worry.  In the Kitchen Notes I explain how to get both in 20 minutes, which is about the time it takes to cook and mash the potatoes. Also, if you aren’t a huge garlic fan, but do like “a little” garlic, these mashed potatoes with roasted garlic are still for you.  Just cut back on the amount of garlic or replace the garlic-infused oil with extra virgin olive oil or butter.  And if you don’t like garlic at all, just omit it altogether.  The buttermilk and olive oil alone make this a very tasty bowl of mashed potatoes.

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Stacked Vegetables ‘en Papillote

stacked vegetables 'en Papillote consists of an assortment of vegetables, stacked, wrapped in parchment and grilled. #vegan #recipe @MJsKitchen

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Cooking in parchment paper (en papillote) on the grill during hot weather has become an addiction!  It’s such a great way to keep the heat out of the kitchen and to minimize both prep and clean-up.  Last week  I made this stacked vegetables ‘en Papillote, and Bobby and I both agree that it’s as good and maybe even better than the Italian Sausage with Vegetables ‘en Papillote. It’s completely different in ingredients, texture, smells and flavors, and makes a very hearty and delicious vegetarian meal.  It could also be used as a side to a meat entree’ if desired.

When I started putting these stacked vegetables ‘en Papillote together, I was aiming for something like a vegetable lasagne without the noodles, but then if you don’t use the noodles, can you call it lasagne?  I used thin slices of Yukon Gold potatoes for the carbohydrate and that turned out to be what really held this meal together and took it beyond just a bunch of steamed vegetables.  Bobby said that it was like eating a vegetable au gratin but without the breadcrumbs and all the cheese.  The potatoes, the herbs, the super fresh vegetables, and a touch of cheese all blended together to provide a memorable dish.

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Sweet Potatoes with Brown Butter

Mashed Sweet Potatoes with Brown Butter. #recipe @MJsKitchen


Mashed sweet potatoes are one of my old standbys as a side for beef and pork.  They are SO easy to make (can be on the table within 30 minutes) and do not need a lot of stuff added to them.  They are great with just a little milk, a touch of butter, salt and pepper.  Sometimes for a little change, I’ll add a little bourbon.  The other night I fancied up the bourbon a bit with some brown butter and I’m not sure if I’ll ever be able to have mashed sweet potatoes any other way again!

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Suppertime Pileup (Sweet Potato and Fennel)

Meal with sweet potatoes and fennel, onion and sausage topped with an egg. #fennel @mjskitchen mjskitchen.com

One of my favorite brunches is the southwestern pile-up – cubes of pan roasted potatoes, onion, bacon or chorizo (or both), cheese, and red or green chile all piled on top of each other and topped off with a runny egg or two. For this recipe, I switch some of the ingredients of the southwestern pileup to create more of a dinner as opposed to breakfast/branch.   This Suppertime Pile-up is made with sweet potatoes, fennel and andouille and served with the mighty fried egg on top.

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