Vegetables

Roasted Garlic Mashed Potatoes

Here’s an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You’ll have this family favorite side dish ready in no time!

Roasted Garlic Mashed PotatoesNote: this post contains affiliate links for Amazon products.

I grew up loving mashed potatoes, and when I was old enough to help in the kitchen it was my job to beat to the potatoes into creamy smoothness with an electric mixer. Lumpy potatoes were forbidden which turned this into a time consuming task. Well, no more!

Call me rebellious, but I take satisfaction in making my potatoes the rustic way – without a mixer of any kind and with some lumps to lend authenticity to their rustic-ness. And, of course, there’s the garlic. Roasted, mellow garlic. This is a grown-up inclusion which can be customized depending on how much of a garlic lover you are.

First, you’ll want to make sure that you have some roasted garlic on hand. You’ll need the cloves from one medium-sized head of garlic. Here’s my post on how to roast garlic. Roast the garlic, remove the cloves, and set aside.

Roasted Garlic Cloves

Next, peel and dice the potatoes. I used organic yellow potatoes here, but russet would work fine, too. Boil the potatoes until fork tender. Drain and return to pan.

Roasted Garlic Mashed Potatoes

I like to add butter to the hot potatoes and let it begin melting just a a little before I begin mashing them. I use a stainless steel potato masher, like this one. Once the butter starts to melt, I begin mashing. When I’ve gotten the big chunks mashed, I add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if your potatoes are too dry.

Set the potatoes back on the burner on low/warm and continue.

Add the roasted garlic cloves to the potatoes. You can rough chop them before adding them in, but here, the cloves were soft enough that they mashed right in. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. If you can handle the flavor, add the rest in and give them a stir. Again, you may need to add more liquid/milk.

Roasted Garlic Mashed Potatoes

Once your potatoes are at the flavor and consistency that you desire, serve them up and enjoy!

Roasted Garlic Mashed PotatoesYOU MAY ALSO LIKE:
How To Roast Garlic
Loaded Baked Potato Salad
Baked Scalloped Potatoes With Cheese

Roasted Garlic Mashed Potatoes
 
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Roasted Garlic Mashed Potatoes
Author:
Serves: 2-4
Ingredients
  • 4-5 medium-large organic yellow potatoes
  • 1 head or roasted garlic cloves (how to roast garlic)
  • ⅓ c. organic half-and-half
  • 4 tbsp. organic butter (half of a stick)
  • ¼ c. organic sour cream
  • salt and pepper, to taste
Instructions
  1. Roast 1 head of garlic. (how to roast garlic)

  2. Put large pot of water on to boil.

  3. Peel and dice the potatoes.

  4. Boil the potatoes until fork tender, about 20-30 minutes.

  5. Drain potatoes and return to pan.

  6. Add butter to the hot potatoes. Once the butter starts to melt, begin mashing with a potato masher.

  7. When the big chunks are mashed, add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if the potatoes are too dry.

  8. Set the potatoes back on the burner on low/warm and continue.

  9. Rough chop the roasted garlic cloves and add half of the cloves to the potatoes. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. Add in if desired.

  10. Warm potatoes to desired temperature and serve.

DON’T FORGET TO PIN AND SHARE!
Here's an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You'll have this family favorite side dish ready in no time!Here's an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You'll have this family favorite side dish ready in no time!

 

 

roasted garlic mashed potatoes
roasted garlic mashed potatoes
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Creamy Blender Broccoli Soup

Broccoli is the star of this green, healthy soup. Preparation is quick and easy, so you can have this creamy broccoli soup on the table in about 15 minutes.

Creamy Broccoli SoupNote: This post contains Amazon affiliate links.

I like to start with a head of organic broccoli. I wash it and cut the florets from the main stalk. I steam the florets for about 5 minutes. I use a stainless steel steamer set like this one:

While the broccoli is steaming, add 1 cup vegetable broth to your blender.  I like to use Pacific’s organic broth. Chop 1/4 cup green onion and throw that in the blender, too. If you want a more subtle onion flavor, saute the onion first, or use onion powder instead. Once the broccoli has steamed, carefully add about half it to the blender and process.

Add 1 cup organic half and half and the remainder of the broccoli. Season with salt and pepper. Blend it. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result. Pour soup into a saucepan and heat on medium-low just until soup is warmed.
Creamy Broccoli Soup

Serve with dollop of organic sour cream.

Creamy Broccoli SoupYOU MAY ALSO LIKE:
15 Warm and Cozy Soup Recipe
Roasted Cauliflower Soup
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Creamy Broccoli Soup
 
Prep time
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Creamy Broccoli Soup
Author:
Serves: 2 servings
Ingredients
  • 1 head organic broccoli
  • 1 cup organic vegetable broth
  • 1 cup organic half and half
  • ¼ cup green onion
  • Salt and pepper
  • Garnish:
  • Dollop organic sour cream
Instructions
  1. Wash head of organic broccoli. Cut the florets from the main stalk. Steam the florets for about 5 minutes.

  2. Add vegetable broth, onion, and half of the steamed broccoli to blender and process.

  3. Add half and half and the remainder of the broccoli to blender. Season with salt and pepper. Process. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result.

  4. Pour soup into a saucepan and heat on medium-low just until soup is warmed.

  5. Served with a dollop of sour cream.

DON’T FORGET TO PIN AND SHARE!

Broccoli is the star of this green, healthy soup. Preparation is quick and easy, so you can have this creamy broccoli soup on the table in about 15 minutes.

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Organic Steamed Spinach With Balsamic Vinegar

This Organic Steamed Spinach With Balsamic Vinegar is simple and quick, which are two of my favorite words when cooking. Add in organic and healthy, and we’ve got a certified winner!

If you think you don’t like spinach, give this organic steamed spinach with balsamic vinegar recipe a try. The spinach is elevated by a splash of balsamic vinegar immediately before serving, which in my opinion, is necessary for optimal spinach consumption. 😉

Note: This post contains Amazon affiliate links.

Steamed Spinach With Balsamic Vinegar

Here’s what you’ll need:

Some organic spinach. Most grocery stores carry pre-packed and washed spinach. Here’s what I used, because it was quick and easy:

Organic SpinachBalsamic vinegar.

Balsamic Vinegar

Sea salt and/or a seasoning spice. I like to use Herbamare, an organic herb seasoning. If you haven’t tried it yet, grab a container – it will last you a long time because you don’t need much! Bonus: it’s gluten-free and contains no MSG.

Herbamare

A double boiler with steamer insert. I use this all the time. I steam all sorts of veggies in it. I’ve had mine forever, but here’s a set that’s very similar to mine.

Double Boiler and SteamerHere’s the hard (ahem!) part: Fill lower steamer pot about 1/4 full of water. Insert upper steamer pot on top and fill with package of pre-washed organic spinach. Cover with lid. Set on burner turned on high. When water begins to boil, immediately turn heat down to medium and steam until spinach begins to wilt. Do not over steam, because once the wilting begins, it will keep going on its own even after you remove from heat.

Organic Steamed Spinach With Balsamic Vinegar

Plate up the spinach, being careful to let any residual water drain from the spinach leaves before setting on to the plate.

Organic Steamed Spinach With Balsamic Vinegar

Once plated, season lightly with sea salt or Herbamare seasoning. Because balsamic vinegar is potent, carefully drizzle just a small amount of it over the spinach. You can always add more later to suit your taste.

Steamed Spinach With Balsamic Vinegar

Steam some tonight and enjoy!

Note: This post contains Amazon affiliate links.

Organic Steamed Spinach With Balsamic Vinegar
 
Prep time
Cook time
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Organic Steamed Spinach With Balsamic Vinegar
Author:
Serves: 2 servings
Ingredients
Instructions
  1. Fill the lower pot of a double boiler/steamer about ¼ full of water.

  2. Insert upper steamer pot on top and fill with package of pre-washed organic spinach. Cover with lid.

  3. Set on burner turned on high. When water begins to boil, immediately turn heat down to medium and steam until spinach begins to wilt. Do not over steam, because once the wilting begins, it will keep going on its own even after you remove from heat.

  4. Plate up the spinach, being careful to let any residual water drain from the spinach leaves before setting on to the plate.

    Once plated, season lightly with sea salt or Herbamare seasoning. Because balsamic vinegar is potent, carefully drizzle just a small amount of it over the spinach. You can always add more later to suit your taste.

Organic Steamed Spinach With Balsamic Vinegar
Organic Steamed Spinach With Balsamic Vinegar
Organic Steamed Spinach With Balsamic Vinegar

 

 

 

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Roasted Cauliflower Soup

Here’s a creamy and elegant roasted cauliflower soup recipe that works well paired with a sandwich or a salad.

Roasted Cauliflower Soup

Roasting the cauliflower adds another dimension to the flavor of the soup. Here’s how I make it:

Roast a head of cauliflower in the oven by cutting the cauliflower into large chunks, drizzling with olive oil and seasoning with salt and pepper. While the cauliflower is in the oven, chop and saute some onion and garlic. This is optional; you can also use onion powder and garlic powder if you prefer. Here, I used green onion and saved a little for garnish on the soup when ready to serve.

Since I puree the soup in a blender (I use my trusty Vitamix), go ahead and pour 1 cup of vegetable broth, the onion, garlic and 1/2 cup of half and half in the blender.

Roasted Cauliflower Soup Collage 1

Here’s another option: add some cheddar cheese to your soup, either as a garnish or melt it into the soup, as I’ve done here. Again, this is optional depending if you like your soup cheesy. Sometimes I add it, other times I prefer to have more cauliflower flavor come through.

If you opt for it, grate about 1 cup of cheddar cheese and set aside.

Grated cheddar cheese

Once the cauliflower is roasted, add about half the chunks into the blender and lightly puree. Taste it and decide you need to add more seasoning. Instead of more salt and pepper, sometimes I like to use a blend called Herbamare. Season if needed, and add in the remainder of the cauliflower; puree again. If needed, add a splash more of half and half, or water, if the soup needs to be thinned out.

Roasted Cauliflower Soup Collage 2

Pour the soup into a large saucepan on the stove and heat over medium heat. Add about half the grated cheese to the soup and stir until melted. Continue to taste the soup and season as needed. Once the soup is warm enough and the cheese is melted, serve it with a garnish of cheese and green onion.

Roasted Cauliflower Soup

Roasted Cauliflower Soup
 
Prep time
Cook time
Total time
 
Roasted Cauliflower Soup
Author:
Serves: 2 servings
Ingredients
  • 1 head cauliflower
  • 1 small onion (sweet, white, yellow or green) OR onion powder
  • 1-2 cloves garlic OR garlic powder
  • 1 cup vegetable broth
  • ½ cup half and half
  • 1 cup grated cheddar cheese
  • Salt and pepper, to taste
  • Olive oil
  • Optional garnish: grated cheddar cheese and chopped green onions
Instructions
  1. Remove stem and leaves from cauliflower head. Wash cauliflower, chop into large chunks and spread on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a 350 oven for 25 minutes.

  2. While roasting cauliflower, chop onion and garlic and lightly saute. (Omit this step if using onion and garlic powder.)

  3. Grate cheese and set aside.

  4. Add the vegetable broth, half and half, onion and garlic to blender. Carefully add half of the roasted cauliflower to the blender and lightly puree.

  5. Taste; add more seasoning and half and half or water if needed. Add remaining cauliflower chunks and blend again.

  6. Pour soup into saucepan and simmer on stove.

  7. Add in cheddar cheese, stirring to melt. Reserve a small amount of cheddar cheese for garnish, if desired.

  8. When cheese has melted, pour into bowls, garnish with cheese and/or green onions and serve.

 

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