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Smoky Mashed Potatoes

8 Feb
Français : Patates douces English: Sweet potat...

Image via Wikipedia

We love potatoes so much in the south that we occasionally cook Idaho and Sweet potatoes together. That’s the case in this recipe.


2 large Idaho potatoes, peeled and diced

8 ounces smoked Gouda cheese, shredded

1 cup cream, divided

8 TBSP butter, divided

2 tsp salt, divided

2 large sweet potatoes

1 tsp smoked paprika


Place Idaho potatoes in a large sauce pot with enough water to cover. Bring to a boil; add 2 TBSP salt. Reduce heat to low, cover, and simmer for 10 to 15 minutes, or until tender. Drain and return to pan. Add Gouda cheese, 1/2 cup cream, 4 TBSP butter, and 1 tsp salt. Using a handheld potato masher, mash potatoes. If too thick add more cream 1 TBSP at a time.

Pierce sweet potatoes with a fork; place on paper towels in a microwave oven. Microwave on high for 8 minutes, or until tender, rearranging potatoes after 4 minutes. Let stand 5 minutes. Peel potatoes and mash. Add remaining cream, 4 TBSP butter, 1 tsp salt, and smoked paprika, stir until blended. In a 8 x 8 baking dish, put sweet potatoes on one side and the white potatoes on the other side. Swirl with a spoon, but do not mix completely together.


Serves 4



Warm Vegetable Salad

15 Jan

A great salad for cold days or nights or a wonderful side dish with beef or pork.


3/4 pound small new potatoes, quartered

1 (16 oz) can chick peas, rinsed and drained

2 cloves garlic, chopped

2 TBSP plus 2 tsp red wine vinegar

1-1/2 tsp sweet smoked paprika

1/2 cup extra-virgin olive oil

4 baby bella mushrooms

3 small zuchini squash, sliced

salt and pepper to taste

1/2 bunch fresh basil, shredded


In a large pot of boiling, salted water, cook potatoes until fork tender, about 7 minutes. Drain and transfer to a large serving bowl. Add 1-1/2 cups chick peas. Using a blender or food processor, puree the remaining chick peas, garlic, vinegar, and paprika with 2 TBSP water. In a slow steady stream pour in the olive oil, processing until combines; season with salt and pepper.Pour 1/4 cup of the dressing over the potatoes and toss. Preheat a grill pan on high heat. Brush remaining dressing on the mushrooms and zucchini, then season with salt and pepper. Grill the zucchini 1 minute on each side and place on a cutting board, grill mushrooms 2 minutes, gill side up. rotate and grill 2 minutes longer, then turn over and grill 1 minute. Chop the grilled vegetables into 1/2 inch cubes and add to potatoes. Add the basil and a little more salt and pepper; toss to combine. Serve with remaining dressing.


Serves 4




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