Slow Cooker Buttery Garlic Herb Mashed Potatoes

Mashed Reds.jpg


2 pounds red potatoes, washed and chopped into 2-inch pieces (you don't need to peel them)
4 tablespoons butter
½ cup sour cream (or plain greek yogurt)
1 tablespoon minced garlic
1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried parsley flakes)
½ teaspoon dried or fresh basil
¼ teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
¼ cup milk


Add chopped potatoes to a greased slow cooker. Cover and cook on high for 2-3 hours or on low or 5-6 hours on low.

When potatoes are cooked and fork-tender, add all remaining ingredients (let the butter melt for a couple of minutes). Use a hand mixer or a masher to mash the potatoes. (*see note) Serve warm.

Potato Salad with Haricot Vert, Roquefort and Walnuts


2 pounds small red-skinned potatoes, quartered

8 tablespoons Mustard Vinaigrette

2/3 cup crumbled Roquefort cheese

1/2 pound haricots verts, trimmed *

1/3 cup walnuts, toasted, chopped


Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.

Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.

Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

* If you can't find haricots verts--thin French string beans--buy the slenderest green beans you can find.


Red Potato & Fig Salad


3 lbs. medium Washington red potatoes
4 oz. pancetta, diced
1/2 medium onion, peeled and finely chopped
3 oz dried figs, stems removed and chopped
1 1/2 oz crumbled goat cheese, divided
1/3 c. apple cider vinager
1 1/2 t. sugar
3/4 t. salt
1/4 t. white pepper
1/3 c. vegetable oil
2 green onions, sliced thin


Scrub potatoes with vegetable brush under cold running water. Cut into 2-inch chunks (do not peel). Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until potatoes are just tender, about 10 minutes. Drain and seet aside in large mixing bowl.

In large skillet, over medium-high heat, sauté pancetta until crisp. Lift pancetta out and set aside. Add onion to skillet and cook, stiring occasionally, until translucent. Stir onion, figs, half the got cheese, vinager, sugar, salt and pepper into potato/onion mixture and toss to mix well. Cover and chill for at least 45 minutes.

Stir in reserved pancetta and oil. Taste and season with additional salt and pepper, if needed. Top each serving with remaining goat cheese and green onions.

Spicy Roasted Red Potato Wedges


1 1/4 pounds Washington red potatoes

1 tablespoon extra virgin olive oil

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon cayenne pepper


Preheat oven to 425°F. Coat a large baking sheet with cooking spray. Scrub potatoes with a vegetable brush under cold running water. Cut each potato into 8 wedges. In large bowl stir potatoes with oil to coat potato pieces. Arrange potatoes in single layer on prepared baking sheet. Bake 15 minutes. Turn potatoes and bake until browned and crisp, about 10 to 12 minutes longer. Place potatoes in large bowl. Add the cumin, coriander, paprika, salt and cayenne pepper. Toss well to coat. 

Mussels with Potatoes, Chorizo and Cilantro

Makes 2 servings 


1/2 pound Washington small red potatoes 

1 cured chorizo sausage, about 1 1/2 ounces, 

diced 1 onion, 

chopped 4 garlic cloves, 

minced 1 (8-ounce) bottle clam juice 

1/2 cup water 

48 mussels (about 2 pounds ) scrubbed and de-bearded 

3 tablespoons chopped fresh cilantro 


Over medium-high heat, heat a large saucepan or pot or Dutch oven. Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Stir in the onion and garlic and cook 1 minute. Add the potato wedges, clam juice and water. Bring to boiling, cover and cook 8 minutes or until potatoes are almost tender. Add mussels, cover, return to a boil and cook until the mussels open, about 3 to 4 minutes. Discard any mussels that do not open. Stir in cilantro. 

German Potato Salad


2 pounds Yukon Gold or yellow potatoes, unpeeled

1/2 pound bacon

1 large white onion, chopped

2 tablespoons expeller-pressed canola oil

3 tablespoons whole-grain mustard

6 tablespoons cider vinegar, or to taste

1 bunch green onions, chopped

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley


Place potatoes in a large pot of water and bring to a boil. Cook until just tender, about 15 to 20 minutes. Drain and cool slightly, then peel if desired and slice into thick rounds. 

Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tablespoon fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes. 

In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm or at room temperature.

Braised Red Potatoes


1 1/2 lbs. small red potatoes, 1 1/2 "inch Diameter, halved

2 Cups water

3 Tbs. Butter

3 Sprigs fresh thyme

3/4 Tsp. Salt

1 Tsp. Fresh lemon juice

1/4 Tsp Pepper

2 Tbs. Minced Chives


Arrange potatoes in single layer, cut side down in 12" nonstick skillet.  Add water, butter, garlic, thyme and salt and bring to a simmer over medium high heat.  Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigerously simmer, siwshing pan occasionaly, until water evaborates and butter startes to sizzle, about 15 minutes.  When cool enough to handle, mince garlic to paste. Transfer paste to bowl, add lemon juice and pepper. Continue to cook potatoes, swirling pan frequently until butter browns the cut side of the potatoes. Turn off heat, add garlic mixture and chives and toss to coat.

Grilled Herb Potatoes


2 pounds large Yukon Gold or other yellow-fleshed potatoes

1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano

2 garlic cloves, smashed

1/3 cup extra-virgin olive oil

1 lemon wedge plus additional for serving


Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .

Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).

Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.

Drain potatoes well and transfer to herb oil, tossing gently to coat.

Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.

cooks' note:

Potatoes can be cooked in a hot grill pan 10 to 12 minutes.

Kielbasa, Pepper, Onion and Potato Hash





1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
1 green bell pepper, diced
1/2 yellow, red or orange bell pepper, diced
1 onion, diced
3 small or 2 large red, yellow or purple potatoes, peeled and diced
olive oil
salt and pepper


In a heavy bottomed skillet, heat 2 tbsp of olive oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.  

In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat.  Remove the kielbasa from the pan and set aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.  

Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.  Serve nice and hot!