Potatoes!

Lately I have been trying to improve my cooking skills. After a trip to the local library I came home with 4 of Rachel Ray's 30 Minute Meal cookbooks. I am proud to report that I have actually made a few of these.... and they turned out pretty good. Of course I still need more practice. Lately shopping at the grocery store has taken a little more time, as I have shopped for new ingredients, some I have never seen before! I must say this new venture has been well worth it. While most recipes are worth mentioning. I'm dedicating this post to one of my favorite side dishes: Potatoes! Rachel has 2 delicious recipes that I have tried and will definitely be making again and again. For my healthier readers I'm including another new favorite from my Weight Watchers cookbook. [Yes, I know I do not need to lose weight, but we might as well eat healthier right?]

The first is Green Onion Smashed Potatoes. The reason I like this one so much, is not only that it is so basic, but it is very specific. I used to always just eyeball butter and milk to my mashed potatoes, and they would come out in slightly different consistencies each time. I always felt like I had to use my mix-master to beat them to death to get them light and fluffy. In Ms. Ray's recipe I've found that smashing them with my actual potato masher, they are quite creamy and NOT lumpy. Surprise! The method I had been using to cut and boil my potatoes previously was also ineffective (are you thinking- how could anyone mess that up?) I may have used less than the 2lbs of potatoes for my small family of 4, but went by the recipe for the other ingredients. Here's this recipe & directions to enjoy:

Green Onion Smashed Potatoes

2 to 2 1/2 lbs starchy potatoes, such as russet, peeled and cut into chunks.

Salt

2 Tbsp Butter

1/2 cup Milk

4 Scallions, white and green parts, thinly sliced

Place the potatoes in a large saucepot, cover with water, and place over high heat to bring up to a boil. Once it is boiling, salt the water and cook until the potatoes are tender, about 15 minutes.

Once the potatoes are tender, drain and return to the pot. Add the milk and the 2 tablespoons of butter; season with salt and pepper and add the scallions. Smash with a potato masher or the back of a fork to the desired consistency. [from Rachel Rays' Just In Time cookbook]

The second delicious, and of course slightly fattening recipe is Cream Cheese Potatoes. Generally I am not a fan of plain or flavored cream cheese, but love it mixed in other dishes. I also almost never eat leftovers, but I ate leftovers of these!

Cream Cheese Potatoes

2 & 1/2 lbs potatoes, such as russets or Idaho, peeled and cut into chunks

1/2 cup milk

4 ounces cream cheese

1 small onion, finely chopped

Salt, to taste

2 tablespoons shopped fresh chives (optional)

In a large pot, cover potatoes with water and season with salt. Cover pot to bring potatoes to a quick boil, and cook until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside.

In a small saucepan, heat milk, cream cheese and onion over medium-low heat until cream cheese melts and mixture bubbles. Pour into potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt and transfer to a serving dish. Garnish with chopped chives. [from Rachel Ray's 30 Minute Meals 2 cookbook]

Last but not least, is the easiest potato side dish: Steamed Red Potatoes. There really isn't anything special about this, except for it being completely EASY, and looking a little upscale (at least in my opinion) from say, a baked potato.

Steamed Red Potatoes

1 lb round red potatoes, quartered

2 tbsp water

Butter flavored spray (such as I Can't Believe It's Not Butter)

1/4 tsp salt

1/4 tsp pepper

Place potatoes in a microwave-safe dish. Add water, and cover. Microwave at HIGH 8 minutes or until tender. Coat with butter-flavored spray, and sprinkle with salt and pepper. Yield: 4 servings. Points: 1. Exchanges: 1 Starch. [from Weight Watchers 5 Ingredient 15 Minute cookbook]

Enjoy!