Category Archives: vegetables

Tomato Time Pasta– perfect Summer Pasta made with fresh tomatoes

photo 2 (3)photo 4 (2)photo 5 (3)Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies. This is a lovely light pasta.

I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available.  I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me,  nothing.   These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good.  Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.

Follow me on Instagram @cookingwithcandi

Ingredients:

1 lb. spaghetti , any kind of long spaghetti is good for this — sometimes I use bucatini type and sometimes I use thin type long spaghetti– use whatever you’d like

1/4 cup extra-virgin olive oil plus more as needed

4 cloves garlic, peeled and minced.

1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.

2 pints of cherry tomatoes or little plum tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole.

app. 20 leaves of fresh basil, I just cut them up into small slivers–this is totally optional if your kids don’t like green stuff– but it looks pretty

Kosher Salt and Freshly Ground Black Pepper to taste –I used app. 1 teaspoon on tomatoes and added towards the end as needed

freshly grated parmesan at your discretion

Directions:

Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty. After finished cooking pasta — reserve 1 cup of pasta water and set aside before you drain pasta.

Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden about 2 minutes. Be careful you don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5  minutes and if you think you need a little more olive oil add it now . I let the tomatoes simmer in the pan for about 15 minutes to 1/2 hour for the best consistency. I smashed down stubborn little tomatoes at the end with the back of a wooden spoon. A very low simmer at the end.  Taste for Salt and Pepper. The longer the tomatoes sit in the oil and cook down on a low simmer the better the sauce will be so if you have a little time let it sit.

Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water).  Add it to the pan with tomatoes and over medium-high heat toss the pasta with the tomatoes well. Add the basil . I let everyone add their own cheese at the table.

Remove the pan from the heat and plate it up.

Yum! and even more delicious the next day.

Summer Corn Salad with Feta

IMG_1397

This is a delicious and easy recipe which sometimes gets overlooked because I always make my Fresh Corn Salad but this is a bit different because it has Feta Cheese and some thinly sliced radishes. I suggest you try both of these wonderful recipes — super easy and super delicious for summertime cooking at it’s finest.

You might want to check out my other wonderful corn salad which is titled Fresh Corn Salad it’s a little different and might be more to your liking. I like both just fine and I think you will too! There are so very many variations of corn salad out there and especially in the summer when the corn is so fresh and delicious.

Ingredients:

4 cups of fresh corn ( it’s so amazing in the summer) I actually used 6 ears of corn –boiled it for 3 mins and plunged into an ice bath to stop cooking. I did it the night before because it’s just easier that way

1/3 cup of fresh cilantro chopped–if you don’t like cilantro you can omit it, but it packs a  lots of flavor–just saying…..

3 Tablespoons Lime Juice –I used my juicer because this is a lot of squeezing. Or buy the fresh lime juice in those little green bottles. (see photo) but nothing beats fresh in my book

1- 2 teaspoons of kosher salt, I used 1 . Feta was plenty salty here. You might want to add more, you can taste as you go.

1/2 teaspoon freshly ground black pepper

2 Tablespoons Olive Oil–Extra Virgin is the way to go

1 cup thinly sliced radishes — they are amazing this time of year but if you hate them you can substitute with a little red onion or scallion. I love radishes and I love the pop of color and crunch they provide

1 cup cherry tomatoes–sliced in 1/2 or into 1/4’s

1/2 cup crumbled Feta— I used a 6oz. container

Directions:

Cut corn off cobs–I know it’s work but it’s worth it and mix the corn with all ingredients adding cheese last. Yum!!! refrigerate and take out before you’re eating and let sit at room temperature.  I put salad together early in the morning and refrigerated all day. You can make it and serve it right away  but it will be better after flavors marinate a bit.

Enjoy!

Tomato Time Pasta– perfect Summer Pasta made with fresh tomatoes

photo 2 (3)photo 4 (2)photo 5 (3)Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies. This is a lovely light pasta.

I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available.  I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me,  nothing.   These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good.  Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.

Follow me on Instagram @cookingwithcandi

Ingredients:

1 lb. spaghetti , I like long thin spaghetti for this but whatever kind you like is good– I used a whole box but you can use however much you’d like

4 tablespoons extra-virgin olive oil plus more as needed

4 cloves garlic, peeled and minced.

1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.

2 pints of cherry tomatoes or little plum tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole.

app. 20 leaves of fresh basil, I just cut them up into small slivers

Kosher Salt and Freshly Ground Black Pepper to taste –I used app. 1 teaspoon on tomatoes and added towards the end as needed

freshly grated parmesan at your discretion

Directions:

Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty. After finished cooking pasta — reserve 1 cup of pasta water and set aside before you drain pasta.

Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden about 2 minutes. Be careful you don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5  minutes and if you think you need a little more olive oil add it now . I let the tomatoes simmer in the pan for about 15 minutes to 1/2 hour for the best consistency. I smashed down stubborn little tomatoes at the end with the back of a wooden spoon. A very low simmer at the end.  Taste for Salt and Pepper. The longer the tomatoes sit in the oil and cook down on a low simmer the better the sauce will be so if you have a little time let it sit.

Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water).  Add it to the pan with tomatoes and over medium-high heat toss the pasta with the tomatoes well. Add the basil . I let everyone add their own cheese at the table.

Remove the pan from the heat and plate it up.

Yum! and even more delicious the next day.

Watermelon Cucumber Salad–Perfect Summer Salad

This is a most delicious salad and a departure from the usual fare of lettuces etc. Sweet and Savory and very refreshing . Simple to pull together and easy to make. Of course you can substitute or add other items if you’d like such as olives, arugula , basil etc. This is how I did it and we all totally enjoyed it!!! The salad is a rather loose recipe and can be adapted very easily to other ingredients and your own particular tastes.

It really is the perfect Summer Salad. The saltiness of the feta and the sweetness of the watermelon make for a perfect summer salad.

Ingredients:

1 small seedless watermelon, cut into 1″cubes or melon balls.

1 shallot finely chopped

1 chunk of Feta Cheese– I like to cut my feta cubed but crumbled could work as well. Feta is usually a greek style cheese made with sheep’s milk and goat’s milk. I prefer a block even though I know crumbled is more convenient. The block is usually sold in a brine and that will keep the feta moist and crumbles tend to be dryer. They all taste good though so buy what you prefer. I often buy Bulgarian Feta which is rather firm and cuts and crumbles easily. Look for it. Also French Feta sometimes–check out the assortment in the cheese section of your market. And of course Greek Feta is probably the most preferred. Salty and tangy the way feta should be. Cut or Crumble your choice.

4 Tbsp. Torn Fresh Mint — more for garnish –I love Mint but some people really don’t you can substitute Basil or nothing if you’d lke

2 Tablespoons Olive Oil

Kosher Salt and Freshly Ground Black Pepper

3 persian cucumbers — I buy the small ones and cut into small cubes

1/4 red onion sliced thinly

1/3 cup Pistachio Nuts — I chop them gently — obviously no shells –you can omit this all together if you don’t like them for a nut free salad

 

Vinaigrette:

4 Tablespoons Olive Oil

3 Tablespoons Red Wine Vinegar

3 small cloves Garlic–finely chopped

1 shallot, finely chopped

1 Teaspoon dried oregano

Kosher Salt and Freshly Ground Black Pepper

In a small bowl whisk together all the vinaigrette ingredients and season to taste with salt and pepper.

 

Directions:

Combine the watermelon,1 finely chopped shallot, and mint in a large bowl with the 2 Tablespoons of Olive Oil . Season with Salt and Pepper to taste and toss to combine. Transfer to fridge and let marinate for at least 1 hour and up to 3 hours.

Remove from fridge and add the cubed feta, cucumbers, red onion slices and pistachios. Toss to combine. I transferred to a serving platter , drizzled with the vinaigrette and served with extra pistachios and extra mint. 

You’ll want to use a slotted spoon for serving.

 

 

 

Summer Bolognese

I call this summer bolognese because it’s lighter than my regular bolognese recipe . It’s made with fresh tomatoes which makes all the difference. I made this sauce the other night and I have to say it was just perfect . It cooked up in no time ( about 1/2 hour) and tasted fresh and delicious. Of course if you would like it vegetarian just omit the chicken. I wanted the protein so added a pound of ground chicken you can also use turkey and if you want ground beef. This time I kept it fairly light and used ground chicken. Used a thick ropy pasta — Bucatini and it was perfection on a plate made with fresh tomatoes.

Ingredients:

1/2 cup extra-virgin olive oil

8 garlic cloves– minced– I use a mini food processor always for mincing garlic — just makes it easy

1 lb. ground chicken, turkey or beef

Kosher Salt to taste

1/4 cup dry white wine

4 Tbsp. tomato paste if you use double concentrate use 2

1 lb. cherry tomatoes ( which are abundant and fresh right now)

12 oz. Bucatini or any spaghtetti you like or rigatoni or penne would work here as well

about 1 cup of Pasta Water — which you may or not need

Finely Grated Parmesan for serving

Directions:

In a large skillet or pot heat oil then add garlic and cook till softened ( a few minutes) don’t brown it just soften it — sometimes you’ll need to turn off stove and let it just cook for a couple of minutes to soften.

With pan at medium high add chicken and cook, breaking up chicken for about 5 minutes or until chicken is no longer pink and fully cooked.

Add wine and reduce heat to medium low. Continue breaking up meat till it’s small pieces until wine is evaporated– another 5 minutes or so. Add tomato paste and cook, stirring till absorbed into chicken and cook for another few minutes.

Add tomatoes and let it cook down, stir to coat the tomatoes with the mixture — allow the tomatoes to cook till they are ready to burst — about 5 minutes. I used a masher ( see photo) and I smashed down on the tomatoes and burst all of them. You can leave some whole if you like but I didn’t because this is where the sauce will come from. Stir occasionally on medium low but don’t allow to burn. Allow sauce to thicken for about 5 minutes.

Meanwhile cook the pasta in a large pot of salted water until very al dente ( at least that’s how we like it)

Reserve about 1 cup of cooked pasta water because you may need it if sauce is too thick.

Taste sauce for salt and add accordingly. I probably added a teaspoon of Kosher Salt — everyone’s taste is different for salt so add to your liking.

Drain pasta and I used tongs and transferred pasta to pan with sauce. Tossing it in and cooking at a low simmer the pasta and the sauce thickened and I added a little pasta water at a time till I reached a perfect consistency . I probably used about 1/2 cup of pasta water. ( which also contains salt so consider this and don’t over-salt sauce — you can always add salt but it’s tough to take away if you make it too salty. The sauce was creamy and delicious .

Remove from heat and if you’d like add fresh basil.

Transfer to pasta bowls and top with Parmesan.

Potatoes , Peppers and Onions

What a perfect side dish — goes with any meats and or fish. I served it alongside humble turkey burgers and hamburgers and it was really delicious! I used whatever color peppers I had in the house and I used Yukon gold potatoes because that’s what I had on  hand. Perfect with some sausage as well. Did I mention super easy???? and all on one pan in the oven.

Ingredients:

app. 2 lbs Potatoes — I happen to have on hand Yukon Gold Potatoes but Russet Potatoes work well as well– any potatoes will work out — cut potatoes into app. 1″ chunks

1 medium yellow onion– cut into 1″ chunks

2 peppers — any color you like — I had orange and yellow on hand– cut into 1 ” chunks

1/4 cup olive oil

Kosher Salt — app. 2 teaspoons

Freshly Ground Black Pepper– app. 1 teaspoon

Garlic Powder — 1 teaspoon — if you prefer fresh garlic — use 2 garlic cloves minced

Directions:

*important to cut chunks of vegetables fairly uniformly so they cook the same

Preheat oven to 450 degrees

In a large bowl toss potatoes, onion and peppers with oil, salt , pepper and garlic

 Spread mixture on a rimmed baking sheet — I spray my baking sheet with cooking spray for an easy cleanup –spread out so peppers onions and potatoes have room to cook — don’t overcrowd as they will just steam and not slow roast

Roast for about 40 minutes or until potatoes are tender and golden brown, I stirred halfway through cooking.

That’s it — super easy and super delicious.

Basic Corn Salad — Perfect Summer Side Dish

It’s Summer and the living is easy –and the corn is delicious.  There are times I buy fresh corn but don’t feel like serving it on the cob even though it is perfectly delicious this way. This corn salad is a suggestion for you as a side dish with very little ingredients and pretty much all corn. I like to serve as a side dish in the summer because it can be made ahead and served at room temperature. It’s a most perfect side dish. It doesn’t get more basic or easier than this recipe.  My absolute go-to summer side dish. Super Easy.

 

Enjoy the rest of the summer and keep on Cooking with Candi.

Ingredients:

5-6 ears of corn , shucked

1/2 cup small diced red onion

3 Tablespoons cider vinegar

3 Tablespoons good olive oil

1/4 Teaspoon Kosher Salt – you can always add more salt after you finish and taste for salt

1/4 Teaspoon Freshly Ground Black Pepper the same applies for the pepper as for the salt

app. 1/2 cup cut up fresh basil leaves–use as much or as little as you like –it adds wonderful flavor

*add a few small cut up grape tomatoes for another variety on this

Directions:

In a large pot of boiling water, cook the corn for app. 3 minutes (just to let go of the starchiness) Drain and immerse in ice water to stop the cooking and set the color. When the corn cools down , cut the kernels off the cob , cutting close to the cob to get the whole kernel. I use a bundt pan to catch all the kernels.

Toss the corn kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

How simple and easy is this?IMG_5739

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

Since it is really Spring it just makes you want to lighten up the menu a bit and my mind immediately goes to asparagus!  This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out , I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me  and if you leave the shrimp out you have a lovely vegetarian pasta dish and if you leave the pasta out you have a super light dish!  I used the shrimp.  I also used linguine in this recipe because it just seems to hold on to the flavors nicely. Happy Spring and Enjoy.

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect)

2 Tablespoons Olive Oil

2 pint size containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 16-20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly)

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes at least 5 minutes . You want the tomatoes to start to burst so they make a delicious sauce.  Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

Chicken Stew in One Pot

This is one of  my go to meals when the weather turns a little cold and throughout the winter months and as it is still snowing out here in Colorado it’s most perfect.   When I need something to make that’s very easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit my taste. Perfect weeknight meal.

*should serve 4-6 nicely with 4 nice size chicken breasts

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

*hot sauce like Cholula is great served on the table so people can adjust seasonings on their own

*last night I served over rice as I didn’t have any bread in the house

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

Creamy Mashed Potatoes

photo 3 (7) photo 2 (9)This is my go to recipe for the creamiest mashed potatoes around. I make them a few times a year and mostly on the holidays. Occasionally I’ll whip them up for dinner . They are rich and delicious and just the way mashed potatoes ought to be. I’d like to tell you that I don’t use butter and cream but I do. These are pretty easy to make, all I would say is to buy a good potato masher they come in pretty handy for a lot of other uses as well ( great for egg salad) .  I like to work with Yukon Gold Potatoes. This recipe is for 5 lbs. and feeds about 10 – 12 people , just perfect for a holiday dinner. These are my Thanksgiving Mashed Potatoes. Since most of us are doing micro Thanksgiving Dinners I would cut this in half and have a little left-overs for a few days. Just cut all the ingredients in half.

* see also Mashed Potato Casserole with Sour Cream and Chives for another way to go.

Ingredients:

5 pounds Yukon Gold Potatoes or Russet Potatoes

3/4 cup unsalted butter

1 8 oz. package of Cream Cheese, softened

1/2 to 3/4 cups half and half

1 /2 to 1 teaspoon Lawry’s Seasoned Salt ( more to taste) I used at least 1 teaspoon you’ll have to taste for yourself.

1/2 to 1 teaspoon crushed black pepper. ( more or less to taste)

Directions:

Peel and cut the potatoes into pieces that are generally the same size.

In a large enough pot to cook all of the potatoes fill pot with cold water to cover the potatoes. I bring to a boil and cook for about 30 – 35 minutes. When potatoes are cooked through, a fork should easily slide into the potatoes without resistance, potatoes should be soft but not falling apart.

Drain the potatoes in a colander. When the potatoes have finished draining, place them back into the dry pot and put the pot back on the stove. Mash the potatoes with masher over very low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, an 8 oz. package of cream cheese and about 1/2 cup of half and half. Mash, mash and mash away.

Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of pepper.

Stir well and place in a medium-sized baking dish and taste for salt and pepper. I ended up using at least a teaspoon of salt, and a bit more pepper.  Place a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes have warmed through.

* if making a day or two in advance–place potatoes in baking dish,  leave covered in fridge. Take it out of the fridge about 2 – 3 hours before heating up to bring to room temperature. Place your butter pats on top and bake in a 350 degree oven for about 1/2 hour or so till completely warmed through.

*