Gluten Free Living – 2014
This delightful Seasoned Mashed Potatoes side dish has been a staple in our house for decades! This recipe is SO simple, but tastes so heavenly. I love Mashed Potatoes. In fact, I love any kind of potatoes–white or sweet–and I enjoy them fixed almost any possible way.
Seasoned Mashed Potatoes are special because of the herbs and spices I put on top as I bake them a few minutes after mashing them. I season these potatoes with butter, paprika, dill weed, garlic salt, pepper, parsley and chives. You can also add salt if you desire, but they are very pleasant seasoned this way without salt.
You’re probably thinking to yourself, paprika? Dill weed? Seriously??? Yes, yes, a thousand times yes. In fact, if you eliminate the paprika and dill weed these potatoes will be a lot more bland and just don’t pack the flavor that a little paprika and dill weed offer.
Back when we lived in Massachusetts in the early 1990s, I used to cater board meeting meals for the Baptist Convention of New England. It was a ministry opportunity for me. I didn’t charge the convention for my services, they just reimbursed me for the ingredients I needed to purchase.
It ended up costing them about $2-$3 per meal instead of the $8-$10 that most catering services charged at that time. Ray Allen worked with my husband John and he volunteered his wife to help me with a youth evangelism event. From that time on Carolyn helped me with several catering events for the convention. This usually ended up being between 6 and 8 events per year.
It was Carolyn’s idea to add the paprika and dill weed to the potatoes. I was already using the other ingredients. At first, I second-guessed her, but I decided to try it and I loved the way the potatoes came out. She recommended I use dill weed and paprika on lots of veggies because of the wonderful flavor these seasonings add to veggies.
Anyway, I used these lovely seasonings for all kinds of recipes, including Fried Potatoes, Seasoned Oven Fries, Skinny Stuffed Baked Potatoes, and any casserole I made that used potatoes in the ingredients list–especially breakfast casseroles. I have served Seasoned Mashed Potatoes countless times over the years for our family as well as company and everyone always enjoys this really simple and easy recipe.
Seasoned Mashed Potatoes are healthy, low calorie and gluten free. If you want to make them vegan, substitute Almond Breeze or your favorite Almond Milk for the regular milk in the recipe and coconut oil for the butter. You will still have a splendid side dish your whole family will enjoy.
If you want to upgrade your Mashed Potatoes recipe, I highly recommend giving Seasoned Mashed Potatoes a try. And, PLEASE don’t leave off the dill weed or the paprika so you can enjoy the full flavors and effect of this scrumptious recipe. Even your kids will enjoy potatoes prepared this way.
The nice thing about Seasoned Mashed Potatoes is you don’t have to spend a lot of time in preparation. It takes 5 minutes to peel the potatoes, 5 minutes to mash them, and about 2 minutes to add the butter and seasonings before they’re baked. Super simple. Super easy. Super taste. I like that.
Seasoned Mashed Potatoes are a quick and easy side dish, but elegant enough to serve for company dinners.
The seasonings make this dish irresistible.
Seasoned Mashed Potatoes are kid-friendly!
Here’s what I did.
Boil potatoes, drain. Mash with butter.
Add milk and stir to combine.
Grease a 2-quart casserole dish. Spread mashed potatoes into prepared dish.
I used these ingredients for the topping.
Dab the top of the casserole with butter. (I ran out of stick butter so I substituted this butter).
Sprinkle with garlic salt, pepper, paprika, dill weed, parsley and chives. You can add salt if you wish.
Bake about 5-10 minutes at 350 until butter melts and casserole is hot.
I served Seasoned Mashed Potatoes with Chicken Fricassee with Herb Dumplings because that recipe makes its own gravy (which I dutifully ladled over top of my mashed potatoes!)
Here’s the recipe.
SEASONED MASHED POTATOES
(My own concoction)
- 6-8 medium Russet potatoes
- 4 tablespoons butter, divided use
- 1/3 to ½ cup milk, as needed
- garlic salt
- dill weed
- Peel potatoes and cut in chunks.
- Place in a large stock pot filled with water.
- Boil until potatoes are fork tender—about 15 minutes.
- Add 2 tablespoons butter and mash potatoes with a potato masher.
- Stir in milk, as needed to make potatoes creamy, but NOT soupy.
- Grease a 2-qt. casserole dish.
- Spread mashed potatoes in dish.
- Cut slivers of butter from the remaining 2 tablespoons butter and spread over top of mashed potatoes.
- Sprinkle seasonings generously over top of potatoes.
- Bake at 350° for about 5-10 minutes, until butter melts and casserole is hot.
Seasoned Mashed Potatoes usually go fast. Better make plenty!
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