Cauliflower- Mashed Potatoes

I have tried a few recipes that substitute some of the potatoes with cauliflower for a healthier option. I have not liked them so far...and some of them are quite involved when it comes to combine it all... but this one is really good and pretty simple. (though, I have found with any of them that they are not actually that much healthier, as you add ingredients to make them taste better...)

Sorry, the only picture I have of them is with a bat wing on top... and we only need to see those once... Just picture mashed potatoes in your mind, and you've pretty much got it down. But you can see the entire dinner here.

Cauliflower-Mashed Potatoes
makes 8 servings

{ingredients}
4 quarts water
2 tsp. salt
2 lbs. Yukon gold potatoes, cubed. (the great thing about these potatoes is that they do not need to be peeled though you can peel them if you want a smoother texture. They also make very creamy mashed potatoes.)
1 head cauliflower, cut into florets
1/2 c. butter, softened (I didn't soften my butter, just tossed it in with the steaming potatoes. It melts fast enough...)
2 (5.2 oz) packages garlic and herb cheese spread instead I used... a package of the Philadelphia's Savory Garlic Cooking Cream
1/4 tsp. ground black pepper

{directions}
In a large pot, combine water and salt. Add potatoes and cauliflower. Bring to a boil over over medium-high heat. Cook 10-15 minutes, or until tender. (The smaller you cut, the faster they cook)

Drain well, and return to hot pot. Add butter, and cheese spread cooking cream. Mash with a potato masher until butter and cheese cream is melted. Season with a little salt and pepper, stirring to combine well.

I may have to try this recipe with the cheese spread, just to compare. But everyone thought they tasted great.

Grandma's Corn and Potato Chowder

Grandma, Me, and Mom (Glenna)

In honor of the passing of such a special lady I thought it fitting to share a recipe that came from Grandma Barker. My mom made this delicious chowder for us as kids and we love it. I have made it for a few parties and I never take home extra... People always ask for the recipe.

There's nothing as comforting as a warm, creamy, potato chowder on a chilly fall or winter day. This soup is also easy to make. So without further ado,
Grandma Barker's Corn and Potato Chowder:


{ingredients}
1/4/ c. butter
4 c. potatoes- peeled and diced
2 1/4 c. water
3 sliced green onions
1 can of corn-drained

6 Tbsp. butter
6 Tbsp. flour
2 1/2 c. milk
1/2 tsp. pepper
1 1/2 tsp dill weed (I usually just add some until its throughout the sauce... it ends up being more like a tsp. but you can be the judge)
1 tsp salt
2 c. grated cheddar cheese

{directions}
Bring 1/4 c. butter, water, potatoes and onion to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender. Add corn.
Melt the 6 T. butter in another pan. Stir in flour and remove from heat. Gradually add the milk and return to heat. Stir until thick and smooth. Add seasonings.
Stir sauce into potatoes. Heat through but do not boil. Add cheese about 5 minutes before serving and stir in to melt it. Keep warm over low heat.

You can add diced ham or bacon bits if desired.

This is best served with some warm cornbread with honey butter. Just sayin'... *wink*

And here is the recipe card for you! Click on the picture and save it to your computer. Then you can print away!

Parmesan Potato Wedges

Here's a great side dish to serve with your favorite grilled meat.

Cut up the amount of potatoes you need for the number of people you are feeding (use russet, red, or fingerlings) It doesn't matter the size you cut them, but try and make them even so that cooking time will be the same for each piece.

Melt 1/3 c. butter and mix with 1 tsp. minced garlic (I used the bottled kind), 1/4 c. Parmesan cheese (the kind in the green bottle), and 1/2 tsp. Italian seasoning. Coat the potato wedges with the butter mix and bake in a 425 degree oven for about 30 minutes. It might take a little longer if you went for potato wedges instead of smaller bit size pieces.

I put my butter mix in a ziploc bag and then added my potatoes and shook them up. The only problem I had was that my potatoes were cold (they had been out in my garage) and the butter solidified and made it hard to coat the pieces. I haven't had that problem before.

Great served with ranch dressing

**Here's a recipe card for you!