FOODIE FRIDAY: Potato Cakes

My grandma used to make potato cakes all the time and I remember my older sister absolutely loving them.  I never really cared too much about them.  Then, one day a few months ago I had some left over mashed potatoes and thought 'hmmm....I bet the hubs would like some potato cakes' and called my mom to get the recipe.

I knew it was simple...but I didn't realize it was THIS simple!  I customized my cakes a wee bit more than my grandma would have...but, she wasn't married to a Puerto Rican who LOVES seasoning!

Here's how I did it...

tasty taters

As I have mentioned before, I don't care for instant mashed potatoes.  Unless, they are used to coat chicken...delicious and so many varieties!  Anyways, I love 'real' mashed potatoes and just wanted to share with you the recipe my mom and I use (mine includes a little extra yumminess).

You will need:
peeled potatoes
salt and pepper
butter
whole milk (or half and half)
pot to boil potatoes in

Peel your potatoes, how many you need will depend on how many people you are planning to feed.  Cut up the potatoes into chunks and put in a pot to boil.  Fill the pot with water, enough to cover the potatoes.  Check potatoes with a fork to measure 'done-ness'.  If you can easily stick the potato with a fork, they are ready.  Drain all the water off.  Next, add in milk or half and half, my husband likes fat free milk and the potatoes NEVER taste as good as they do when made with whole milk.  I suggest always using whole milk, or half and half.  For 2-3 servings, I used 1/2 cup of half and half...start with this and gradually add more until you get the creaminess you crave.  Add in a spoonful of butter and some salt and pepper.  Beat with electric mixer (or by hand) until most all lumps are gone. 

Now, my mom will add some butter on top and serve these tasty spuds.  I, with my absolute obsession with bacon add an extra step.  I fry up a few pieces of bacon, cut them up and add them into my potatoes.  Oh, they are so delicious!  My husband and I usually add some shredded cheese on top and enjoy!
Get inspired, experiment with your taters...create something delicious!!

instant goodness amped up

So, I got a message from a friend who read my blog and was a long time lover of the potato flake chicken recipe I shared.  She had a variation on the recipe, so I thought I would share it with all...it's selfish not to share a great recipe!

"I personally have been making it for YEARS, and I LOVE it....just thought I might pass on some helpful hints....One if you mix the melted butter with italian dressing you can use less butter and amp up the flavor, and two if you buy the season potato flakes (they come in a little pouch) you also add more flavor and I personally like the texture better than the boxed ones for some reason. Anyways that's all. I love the dish, my husband requests it constantly...and its way easy to mix it up with different seasons and such." 

Mmmmm...sounds tasty!  I never even thought about using seasoned flakes to change the flavor!  What a genius!  I encourage you to absolutely try this one out, you're going to love it!

Oh, and  
Happy Halloween!

instant goodness

Growing up, I never ate instant potatoes.  To this day, I may have eaten them a total of maybe two or three times ever!  Well, a co-worker told me about a recipe for baked breaded chicken using instant potato flakes.  I was intrigued and quite frankly a little grossed out.  Well, I decided to take the plunge and try the dish in an effort to 'be a better wife' by making a better variety of foods for my husband and I.  It turns out the recipe was quite simple and my husband and I both enjoyed it a lot.  I now and no longer prejudice towards instant spuds and I am glad for that.

Here is the recipe I used

1/3 cup potato flakes (half package of Winn Dixie brand)
1/6 cup shredded Parmesan cheese (I just went half way to the 1/3 line on the measuring cup)
(optional - seasonings for flavor)
Boneless, Skinless Chicken Breasts

1. Preheat oven to 375 and grease baking sheet
2. Defrost chicken breats (if frozen)
3. Melt butter
4. Mix potato flakes, cheese and seasonings in a bowl until well blended
5. Brush melted butter onto chicken breats
6. Coat the butter covered chicken breasts with your breading mixture
7. Bake chicken for 40-60 minutes

I was a tad bit worried that the chicken would turn out dry or just plain taste nasty!  Though, to my surprise the chicken was neither dry nor nasty!  I was in awe and am so excited about having a new dish to serve!