potatoes, Uncategorized

Mashed Potatoes Au Gratin


I found this recipe in a cooking magazine a few years ago. I’m really bad to cut them out of the magazines and just let it be that. The unfortunate part is now I can’t figure out what magazine it came from. It was pretty good. The only thing I realized is that the recipe really needed to have more liquid. They were more dry than I’d like to have them. They are good though. Probably would brown them more than I did though. I was trying to hurry and get finished for dinner though. It’s a school night. I have to get Cooper into bed before it’s too late.


4-6 large potatoes, peeled and boiled to soft (boil with sprig of rosemary and then remove)

1/4 cup parmesan cheese

1/4- 1/2 cup milk

1/4-1/2 stick butter

1 teaspoon parsley

Mix milk, potatoes, parsley, and butter together. sprinkle parmesan on top and throw under a broiler until browned.


potatoes, Uncategorized

Scalloped Potatoes


I love scalloped potatoes. This recipe caught my attention because it had NO cheese! I think next time I’m going to add cheese to it, but without it tastes great too. It’s literally a great base and as a finished product it’s great too! Honestly, It’s one of my new favorites. It calls for all milk, no heavy cream. It doesn’t give this greasy feeling in the mouth, it’s super creamy and just full of yummy.

We had these tonight with ribs. I don’t know why, but I have been craving ribs so much. It was pretty great. Everyone seemed to want seconds. I ended up having about a quarter of the 9×13 pan left and we fed four people tonight. I recommend this recipe. it’s pretty great. I’ll give it 4 thumbs up!

3 lbs potatoes, peeled and thinly sliced

salt and pepper to taste

9 tablespoons flour

6 tablespoons butter, diced

4 1/2 cups milk

Preheat oven to 425. Spray a 9×13 baking dish with cooking spray. Arrange 1/3 potatoes in the bottom of a baking dish. Sprinkle potatoes with salt and pepper and 3 tablespoons flour. Dot with two tablespoons butter. Repeat 3 times. Slowly pour milk over potatoes. Bake uncovered for 25 minutes. Reduce heat to 375 and bake until tender about 40 minutes. Let rest for 10 minutes before serving.

potatoes, Uncategorized

Air Fryer Potatoes


I received an air fryer for Christmas from my sweet mother in law. I was very excited to get this. I wanted one so incredibly bad for weeks and weeks. I was surprised by how easy this is to use. I’ve made many different things in it since I got it. I’ve realized it’s very important not to over fill it and totally easy to do. I love how it tastes fried and yet has none of the bad stuff you get from actually frying. I always wanted to make homemade fries and such. The downfall to these fries is they do take longer to cook. This is really because they are fresh. Frozen fries and tater tots are semi precooked.

When I was a kid my mom used to do “fried taters”. This consisted of a big huge spoon of butter in a frying pan. Then you throw the potatoes in the pot. Afterwards, you throw a lid on it until it’s browned on the bottom, then you flip it, put the lid back on it. This recipe gives you that same feeling, but it’s somewhere between the fries you get at the grocery store and the “fried taters” my mama made.





1 tablespoon canola oil

Cut potatoes into fries as even as possible. Cover in water for 3o minutes. Drain water and lay out to dry completely (I lay them down on a paper towel then pat it dry). In a bowl, toss the potatoes with oil. Put into fryer. Cook per directions of the air fryer. BIG hint, during the process you need to shake these babies. Shake it more than you think you need to, this will ensure even cooking.  After they have finished cooking, toss in a little salt, pepper, and paprika.

potatoes, Uncategorized

Parmesan Scalloped Potatoes


When I was little, my mother would sometimes buy the scalloped potatoes that you get out of the box. You just add water and milk and the contents of the box and you throw it into the casserole dish and bake it until it’s golden brown. I always thought it was so good. One day I was scrolling through a blog that only had a few posts. It was essentially abandoned. I saved two recipes from the blog. Unfortunately, it is no longer a blog. It’s too bad the owner didn’t keep up with it, because honestly his or her recipes were AMAZING. Two of our favorite recipes came from the blog.

On a side note: I hope ya’ll had a great Christmas!

1/4 cup butter

2 lbs potatoes

3 cups heavy cream

2 garlic cloves

1 1/2 teaspoon salt

1/4 teaspoon pepper

3 teaspoons dried parsley

1/2 to 3/4 cup grated parmesan

Preheat oven to 400 degrees. Thinly slice potatoes. Melt butter, stir in potatoes, cream, salt, pepper, garlic, and parsley into a pot. Bring to a boil. Cook for 15 minutes. In a greased casserole dish pour in the potato mixture. Top with cheese. Cook until golden. Let rest for 10 minutes before serving.

potatoes, Uncategorized

New potatoes


When I was a kid, we always had a garden. I used to LOVE the first crop coming in. I knew this meant crispy, crusty, yummy, brown, new potatoes. I always loved this. Something about a new potato being creamy and good.

This was my favorite part of the year because I knew that I worked hard to help. I was little, but my hands were helping hands. My grandfather, bless his soul, he calls me Annie, or Jean Annie…he’d always say “Jean Annie, come help me with these potatoes”…or cucumbers, or whatever they might be working on. He’d get me over there and let me use the hoe. I felt so strong and so special. That’s one thing he always did. I felt like no matter what I was the only one that mattered. Everytime I make this recipe I think of this time of my life.


Here’s all you need….

new potatoes


seasoning (i use salt and pepper, sometimes something like bbq rub…)

Cut up potatoes. Usually I cut into fours. I melt some butter in a frying pan and throw it all in the pan. I cover it with a lid, until the potatoes are soft. Once you get to this point, take the lid off and continue to brown the potatoes. Make sure you turn these while cooking!