Drop Back and Punt!

Missy, here. And I recently jumped in to try a new recipe. Here's the original:

Twice-baked New Potatoes from Ree Drummond, The Pioneer Woman.

Well, I had a disaster. The potatoes didn't get done in the time the recipe called for. It was almost 8 pm, and my tennis player kids were starving. They kept coming in the kitchen asking the age old question: Is it ready yet? (Like are we there yet?)

Most of the dinner was almost ready, and the potatoes were still hard!

No way could I scoop out of these hard new potatoes!

Since I already had the other ingredients in the mixing bowl ready to go, I decided to mash them. I sliced them up and stuck them back in the oven to roast for a ten more minutes. I also took advantage and tossed some asparagus on the tray to roast as well.

The kids loved them! I'll probably make them again.

Here's what I did...

Slice 12 new potatoes, coat them in olive oil, and roast in the oven.

While they're cooking, put these ingredients in a stand mixer:

4 oz. cream cheese (1/2 a block)

1/2 cup sour cream

1 clove garlic, pressed (see photos if you've never pressed garlic before)

put the clove in the gadget

mash and scrape into the bowl

Add the potatoes to the mixer. Top with desired amount of butter (I used about 1-2 tablespoons).

Turn on mixer and add milk as needed to get the texture you like. Add salt and pepper to taste.

I didn't add the cheese this time but may try it. Personally, I love old fashioned mashed potatoes with butter, milk, salt and pepper the best. But my family loved the garlic and sour cream. So I guess dropping back and punting was successful...this time.

So, please tell me I'm not the only one to have a failed recipe lately! Please share yours...

New England Roasted Potato Slices

I just love potatoes. Oh, I love them so much. there is nothing you can do to a potato to make me not like it.

This recipe (or nearly this) was one I found in the Yankee Magazine cookbook or in the magazine. And it's a family favorite because, well... It's easy and wonderful.

Take nice baking potatoes.

Wash them. Leave skins on. Slice into thinnish chips.

Now here's the fun part:

Dip each chip in butter. You can sprinkle them with garlic, salt, and/or parmesan cheese. Or leave them plain, just buttered.

Lay on cookie sheet. (I use several and fill the oven)  Roast at 375 degrees until golden brown and the smell is intoxicatingly good.  (See, I can use adverbs with "ly" over here and no one will yell at me.)

These have rosemary garlic seasoning with salt and pepper:

They are amazing. And the only time you spent was slicing and dipping the potatoes. Easy-peasy. 
Eat. Eat a lot. Because all you did was dip them in butter and bake them, and the fact that they're THIS GOOD is like a miracle, so you should respect that and eat tons of them.

EDITOR'S NOTE:  The FDA has determined that the consumption of potato products in excess is likely to produce symptoms of celtimania. These symptoms include but are not limited to the urge to smile at strangers, dance a jig or reel in public places, raise a brew to wet a baby's head (also known as celebrate a birth, an ancient tribal process) speak with a brogue and wear really cute layered clothes accompanied by sweaters. If any of these symptoms should appear, be assured the FDA has determined they are not life-threatening and may actually make you popular among your peers. Although you are sure to embarrass your children.