These Cheesy Make-Ahead Mashed Potatoes are the best way to prep ahead for the holidays! This easy side dish takes just 10 minutes to prep and can be easily reheated when you’re ready to serve!

Do side dishes get any better than mashed potatoes? Cream Cheese Mashed Potatoes, Slow Cooker Mashed Potatoes, Garlic Mashed Potatoes…They’re all just so good.

These Cheesy Make-Ahead Mashed Potatoes are one of my favorite mashed potato recipes.

This recipe takes just 10 minutes to prep and is designed to be stored in the refrigerator overnight and easily reheated when you’re ready to serve. Except instead of dry and clumpy leftover mashed potatoes, these potatoes are still insanely rich, creamy, perfectly fluffy, and incredibly flavorful, even when they’re reheated.

This recipe is perfect for holidays or for meal prep during a busy week!

Ingredients Needed:

These Make-Ahead Mashed Potatoes are loaded with ingredients that keep them ultra creamy and flavorful even as they sit! Here’s what you’ll need:

• Potatoes: I like to use Russet potatoes for their fluffy texture, but if you want something a little bit more waxy go with Yukon gold instead.
• Half-and-Half or Light Cream: adds richness and moisture.
• Sour Cream: sour cream creates an ultra creamy texture and adds a slightly tangy texture to offset the richness from the cream and cheese.
• Unsalted Butter: adds flavor depth.
• Seasonings: we’re using a simple combination of salt, garlic powder, dried parsley, and black pepper to enhance the flavor of the mashed potatoes.
• Chopped Chives: give the potatoes a pop of color and freshness.
• Shredded Cheese: you can use any kind of shredded cheese you like! Try cheddar, havarti, white cheddar, gruyere, you name it.

How to Make Mashed Potatoes Ahead of Time

These mashed potatoes are the perfect make-ahead side dish! You just need a quick 10 minutes to prep, then they can be stored in the fridge until you’re ready to bake and serve.

1. Prep the potatoes: Peel the potatoes, then cut them into 1-1.5″ chunks. Bring a pot of salted water to a boil, then cook the potatoes until tender. Drain.
2. Add other ingredients: To the potatoes, add cream, sour cream, butter, and seasoning. Mash until smooth, then add chives and 1 cup of cheese.
3. Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately.

FAQs for Make-Ahead Mashed Potatoes

Tips and Notes

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

Serving Suggestions

These Mashed Potatoes are perfect for holidays next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, or any of your favorite holiday side dishes!

You can also prep them ahead for any standard meal! Try them with Baked Chicken Thighs, Air Fryer Meatloaf, or Instant Pot Pork Chops with Gravy.

More Potato Recipes You’ll Love

Dinner

Cheesy Ham and Potato Casserole

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Air Fryer

Air Fryer Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Cheesy Make Ahead Mashed Potatoes Recipe

These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before Christmas dinner — simply reheat and serve! Includes step by step recipe video.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces)
• 1-1¼ cup half and half or light cream
• ½ cup sour cream
• ¼ cup unsalted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ¼ cup chopped chives
• 2 cups shredded cheese divided, any kind

US Customary – Metric

Instructions

• In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
• Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
• Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
• OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
• To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.

Notes

Tips:

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

 

Storage:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.

Nutrition

Serving: 169grams | Calories: 285cal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 523mg | Potassium: 649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 1mg

The post Cheesy Make Ahead Mashed Potatoes appeared first on The Recipe Rebel.

These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food and a side dish that’s great for any occasion. With sliced potatoes and carrots, a creamy beschamel sauce and lots of parmesan, it’s quickly become a favorite!

Looking for more potato side dishes? Try my Twice Baked Potatoes or Hashbrown Casserole next!

This Scalloped Potatoes and Carrots dish is so versatile, it’ll go with just about any main dish.

It’s a great recipe to have on hand for when you want to do something a little different with your potatoes.

We love having them for weeknight dinners, but they are also the perfect side dish for a holiday dinner with Honey Baked Ham, this Easy Spiral Ham or a Garlic Brown Sugar Dry Brine Turkey.

These Scalloped Potatoes and Carrots are so good (and so easy) that you definitely don’t want to wait to indulge! 😉

This scalloped potatoes recipe is also easy to customize. Feel free to mix up the veggies or add in your favorite herbs or cheeses.

For me? A good dose of fresh garlic and a good chunk of Parmesan cheese is where it’s at. Be sure to splurge on the real stuff to get the best flavor!

My Ultimate Comfort Food List basically comprises of any kind of creamy concoction with potatoes and anything else, but my favorites are Slow Cooker Cheeseburger Soup, Cheesy Grilled Potatoes with Bacon, and these classic Scalloped Potatoes.

Ingredients Needed:

• Butter: use unsalted butter for the best flavor. You can use canola oil or olive oil if you prefer, but you will miss some of the richness.
• Onion and Garlic: use fresh onion and fresh garlic that you can chop yourself for the best results. Pre-chopped vegetables will lose flavor over time, but you can use garlic paste or garlic powder in a pinch (amounts needed may vary).
• Flour: this recipe has only been tested with all-purpose flour, but a Gluten-Free alternative may work just as well.
• Broth: I use low-sodium broth so I can add salt to taste. If you are using regular seasoned broth, you may want to put in less salt than specified. Vegetable broth is also a good option.
• Cream and milk. I like to use a combination of milk and heavy cream (30-35% fat) for a creamy sauce that is not too heavy. You can use all cream here (the sauce will be thicker) or all milk (the sauce will be thinner) or adapt to use what you have. You could also use all half-and-half or evaporated milk.
• Cheese: Parmesan cheese packs a ton of flavor and doesn’t get weird when melted. You can use another shredded cheddar cheese but it may perform differently in the sauce. 
• Green onions: they add a bunch of fresh savory flavor!
• Salt: I know 2 teaspoons of salt may seem like a lot, but the sauce as well as the vegetables require a good amount of seasoning. The carrots are naturally sweet, so some of that salt is used to offset the sweetness to give you a great savory dish. You can reduce to 1.5 teaspoons and have people add salt as needed or 1 teaspoon salt if you are using salted broth.

• Carrots: use fresh carrots, peeled and sliced.
• Potatoes: really any potato will do here, but if you use Russet potatoes you may want to peel the skin as it can be tough. I recommend using a mandolin to get even slices!

How to Make Scalloped Potatoes and Carrots

This recipe is so easy to make. Full instructions and a video are all included in the recipe card below.

• Sauté: Sauté the onion with butter in a large skillet.
• Add garlic. Next, add the garlic to the onion and cook.
• Add flour. Sprinkle in the flour and stir just unti no white remains.
• Add remaining ingredients. Whisk in the broth, cream, and milk, and cook until slightly thickened. Add in some of the Parmesan cheese, green onions, salt, and pepper.
• Put sliced veg in a dish. Place the potatoes and carrots in a prepared dish.
• Pour sauce and cook. Pour the sauce evenly over top of the veg. Sprinkle with remaining Parmesan cheese, cover and bake!

Scalloped Potatoes and Carrots FAQs

Scalloped Potatoes and Carrots Variations

• Use other veggies. Feel free to add in other veggies such as zucchini, squash, mushrooms, or others from your garden!
• Green onions. Omit or substitute the green onions with fresh or dried herbs of your choice if you prefer a different flavor.
• Add meat. Add some meat to your scalloped potatoes and carrots like in my Cheesy Scalloped Potatoes and Ham.

Serving Suggestions

We always have some kind of bread on our dinner table. Try my Garlic Bread, these Homemade Crescent Rolls, my Homemade Breadsticks, or Mom’s Homemade Buns.

Serve with other veggie dishes like Roasted Green Beans, Green Beans with Bacon, Green Bean Casserole or my Air Fryer Broccoli.

I recommend serving these with an easy protein, like these Baked Chicken Thighs, Crockpot Turkey Breast or this Slow Cooker Honey Glazed Ham.

More Side Dish Potato Recipes to Try

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

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Scalloped Potatoes and Carrots Recipe + VIDEO

These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food for a perfect side dish that's great for any occasion. From weeknight meals to holiday dinners, this recipe is great for using up those summer vegetables. It's so easy to make, it's become one of our favorites!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• ¼ cup butter
• ½ medium onion finely diced
• 1 teaspoon fresh minced garlic about 1 clove
• ¼ cup all-purpose flour
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream 30-35% fat
• ¾ cup low-fat milk
• 1 cup freshly grated Parmesan cheese divided
• 2 green onions thinly sliced
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 1½ lbs Yukon gold potatoes peeled and thinly sliced
• 3 large carrots peeled and thinly sliced

US Customary – Metric

Instructions

• Pre-heat oven to 400 degrees F and lightly grease a 9×13″ pan or casserole dish.
• In a large skillet, melt butter over medium heat. Add onion and cook until starting to brown. Stir in garlic and cook for 1 minute.
• Sprinkle in flour, cook, and stir until combined (you shouldn’t see any flour left).
• Whisk in broth, cream, and milk, and continue cooking and stirring over medium heat until thickened. Stir in ½ cup Parmesan cheese, green onions, salt, and pepper.
• Combine potatoes and carrots in a prepared baking dish. Pour the sauce over the top of the potatoes and carrots, spreading evenly. Sprinkle with remaining ½ cup Parmesan cheese, cover with foil and bake in your preheated oven at 400 degrees F for 30-40 minutes (or more depending on how thin your vegetables are sliced) until potatoes and carrots are tender.
• Uncover and broil until the top is lightly browned. Let it sit for 10 minutes before serving (will continue to thicken as it sits).

Video

Notes

These Scalloped Potatoes and Carrots are naturally vegetarian.

• Make-Ahead: Assemble the dish and cover it in plastic wrap before baking it, then store it in the refrigerator for up to 3 days before baking it. Let it come to room temperature before baking it, or increase the baking time slightly. 
• Store: Store leftovers in an airtight container in the refrigerator for up to 5 days days. Reheat in the microwave, or in the oven covered in foil.

 

Nutrition

Serving: 177grams | Calories: 285cal | Carbohydrates: 24g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 874mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4479IU | Vitamin C: 19mg | Calcium: 216mg | Iron: 1mg

The post Garlic Parmesan Scalloped Potatoes and Carrots Recipe appeared first on The Recipe Rebel.

A Simple Potato Salad Recipe Everyone Will Love

I know that everyone has their own variation on potato salad, and what makes a potato salad authentic differs for everyone.

Some people add celery (no thanks!), while others go for dill pickles or chopped onions to get a crunchy texture. I’ve known people to add pickle juice, bacon bits, creme fraiche, and that’s just for starters!

And you can absolutely do that if that’s your thing.

But I wanted to show you a plain and simple recipe that you can take and make your own as you wish. No bells and whistles, unless you want to put them in there. Because we’re not big fans of recipe rules around here!

Pair it with Grilled Chicken Thighs, Easy Slow Cooker BBQ Ribs, or Grilled Pork Tenderloin for a delicious summer feast!

Need to round out your BBQ menu? Add this Tortellini Pasta Salad or this Creamy Fruit Salad Recipe!

What You’ll Need

A basic blend of waxy red potatoes, hard-boiled eggs, and mayonnaise sauce gives this recipe loads of flavour, without having to prep a ton of special ingredients.

• Potatoes: For potato salad, it’s best to use a waxy potato like fingerlings or red potatoes. Wash/scrub the potatoes, and finely dice.
• Eggs: Hard-boiled eggs add a protein boost to the potato salad! Peel the eggs, and finely chop them.
• Mayonnaise: You’ll need a cup or so of your favorite mayonnaise. Keto mayonnaise works fine here, or for a sweeter potato salad, you can use jarred “salad dressing” (such as Miracle Whip). Salad cream is also a good option.
• Chives: Finely chopped fresh chives add a zesty suggestion of onion or garlic flavor, but more on the mild side.
• Milk: A little bit of milk thins the sauce to the right consistency. You can use dairy-free milk, if you prefer.
• Apple Cider Vinegar: Just a splash adds a nice, tangy note to the potato salad, and cuts the richness.
• Salt and Pepper
• Ground Mustard: Ground mustard adds a classic mustard note to the potato salad without making it too sour. You could also use prepared mustard.
• Paprika: For garnish, and a hint of earthy sweetness.

How to Make This Easy Potato Salad

To make potato salad, you do need a little bit of time up front to cook the potatoes and boil the eggs, and allow them to cool slightly, so be sure to plan ahead! (On the other hand, this is a great recipe to make ahead—more on that later!) You will also need to plan for a couple of hours of chill time afterwards.

1. Boil the Potatoes. Bring large pot of water to boil, and season it with salt. Add the diced potatoes, and let them boil for about 5 minutes, or until tender. Drain well, and transfer to a large bowl to cool in the refrigerator.
2. Make the Mayonnaise Dressing. Whisk together the mayonnaise, chives, milk, apple cider vinegar, salt, pepper, and mustard. If the dressing seems too thick, you can add a little bit more milk, a tablespoon at a time, to get a thinner dressing. It should be about the consistency of pancake batter.
3. Combine the Potatoes, Dressing, and Hard-Boiled Eggs. Add the eggs to the cooled potatoes, and pour the dressing over the top. Stir well to combine.
4. Chill. Garnish the potato salad with a sprinkling of paprika and extra chives, as desired. Chill for at least 2 hours before serving.

Helpful Tips

To make this simple recipe even better, try one or more of these easy tips for success. Each one is guaranteed to make your life easier, and your potato salad mouthwatering!

• Choose the Right Potatoes. You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I also prefer potatoes with smooth, thin skins, so I don’t have to peel them. Red potatoes, fingerlings, or little yellow potatoes are all good options. Russet potatoes are more likely to dissolve or break down during the cooking process. I also prefer to choose something with a smooth, thin skin as I refuse to peel potatoes!
• Add the Eggs: you can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!

• Cook your Potatoes in the Instant Pot, or try this easy Instant Pot Potato Salad. I know not everyone has an Instant Pot, but it’s seriously so easy to cook potatoes in there, and no watching the pot or boiling over. Simply add your diced potatoes to the Instant Pot with 1 ½ cups of water or chicken broth, and cook on Manual high for 5 minutes or until tender. Drain and cool.
• Buy Pre-Cooked, Pre-Peeled Hard-Boiled Eggs. Friends, these things are so awesome in a pinch. I actually hate making hard-boiled eggs, and will often buy these when I need a quick potato salad.
• Shell Your Eggs and Bake. If you don’t want to buy hard-boiled eggs, you can simple crack the eggs into silicone muffins cups or a small silicone pan, and bake until done. No need to stir! You want that nice yellow yolk intact after baking.

Variation Ideas

So how can you mix this recipe up? Mostly by mixing things in! Here are some of my favourite easy mix-ins for creating a customized potato salad recipe:

• Crispy bacon bits
• Chopped dill pickles
• Sweet pickle relish or piccalilli
• Shredded cheddar cheese
• Blanched or raw broccoli florets (not too large, and go for crisp—not soft)
• Diced red or green bell pepper
• A splash of barbecue sauce, or even sriracha (if you like things spicy!)
• Celery seeds (or chopped celery, if you like it)
• Dijon mustard instead of ground mustard
• Fresh chopped dill (my favorite!)

Serving Suggestions

You can serve this classic potato salad on its own as a light lunch, or pair it with just about any main dish for a full meal. Here are some of my favourite main dishes to serve with potato salad:

• Chicken: Cold shredded chicken and cold potato salad make a refreshing meal for a warm day, while for cooler weather, I like to make this crispy Oven-Fried Chicken. Don’t want to turn on the oven? Try this classic grilled BBQ Chicken.
• Hamburgers: Another classic pairing, burgers and potato salad go perfectly together! Try this recipe for Air Fryer Burgers for a perfectly juicy, well-seasoned result, or grill up some Chicken Burgers if you’re looking for something lighter.
• Honey Ham: Sweet glazed slices of Honey Baked Ham are always welcome, and are a delectable contrast to cool, creamy potato salad.

How to Store Leftover Potato Salad

Leftover potato salad should be refrigerated within two hours of serving, to avoid bacterial growth. Just pack the potato salad into airtight food storage containers, or zip-top bags, and refrigerate for up to 4 days. Potato salad doesn’t freeze well.

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Easy Potato Salad Recipe

Simple, flavourful, and well-balanced, this Easy Potato Salad Recipe is made with red potatoes, hard-boiled eggs, and a tangy, savory mayonnaise dressing. Perfect for making ahead!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 6 medium red potatoes finely diced
• 3 hard-boiled eggs peeled and finely chopped
• 1 cup mayonnaise
• 2 tablespoons finely chopped chives
• 1 tablespoon milk
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• Paprika for garnish

US Customary – Metric

Instructions

• In a large pot of boiling, salted water, cook potatoes until tender, about 5 minutes.
• Drain well and move to a large bowl to cool completely in the refrigerator.
• Once potatoes are cooled, add eggs.
• Whisk together mayonnaise, chives, milk, vinegar, salt, mustard and pepper and pour over top. Stir to coat, adding additional milk for extra creaminess as desired.
• Garnish with a sprinkling of paprika and extra chives as desired and chill at least 2 hours before serving.

Nutrition

Calories: 333cal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 449mg | Potassium: 763mg | Fiber: 3g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg

More Tasty Side Dishes

• Air Fryer Potato Wedges
• Easy Homemade Mac and Cheese
• Creamy Ranch Bowtie Pasta Salad

The post Easy Potato Salad Recipe appeared first on The Recipe Rebel.

These Slow Cooker Mashed Potatoes are just as rich and creamy as stove top mashed potatoes with less of the work! The perfect hands-off side dish for any holiday dinner! Includes step by step recipe down in the recipe card.

Looking for a rich and delicious main to serve over top? Try these Juicy & Flavorful Smothered Pork Chops, this saucy tuscan Crockpot Chicken Recipe, or this Baked Tuscan Chicken Breasts recipe.

I don’t know about you, but here in Manitoba it is comfort food season!

And these Slow Cooker Mashed Potatoes?

So creamy, so luscious, and they couldn’t be easier to make.

There’s nothing cozier than a big plate of these Mashed Potatoes with this Crockpot Whole Chicken and gravy, this Italian Beef or these Creamy Italian Instant Pot Chicken Breasts.

They are luscious and flavorful on their own, but they’re also the perfect addition to any holiday dinner or weeknight meal!

I love using Little Potatoes in this recipe because they come washed and ready to use! I chose Boomer Gold but any varietal will work just as well.

Simply halve and toss into the slow cooker, then let them cook for a few hours until tender. This is great for school nights because I can get them started before the kids come home and chaos ensues!

And it’s never been easier to get them to eat their vegetables

Variations on these Slow Cooker Mashed Potatoes:

Mashed Potatoes are one of the easiest recipes to customize, and there are so many great mix-in options that you can truly make them your own!

• Browned butter
• Crispy bacon or bacon bits
• Sliced green onions or chives
• Fresh dill or parsley
• Any shredded cheeses: mozzarella, cheddar, Parmesan, Gouda, Gruyere, you name it!
• Jarred basil or sundried tomato pesto
• Cream cheese or boursin
• Buttermilk instead of milk or cream for an extra punch of flavor

Can I make these Mashed Potatoes on the Stove Top?

You can absolutely make these Mashed Potatoes on the stove top, but if you have a few hours, I definitely encourage you to make these in the crockpot because they are just so easy!

You can make them on the stove top in much the same way as the recipe calls for: simmer with chicken or vegetable broth and seasonings until tender, then smash away and add in anything your heart desires (or nothing at all!).

What can I serve with these Crockpot Mashed Potatoes?

Where do I start? These creamy mashed Little Potatoes go with just about everything!

Here are a few more ways to complete your meal:

• Slow Cooker Swedish Meatballs
• Sous Vide Turkey Breast with Apple Cider Gravy
• Honey Balsamic Crockpot Chicken Thighs – this saucy is crazy delicious!
• Crockpot Turkey Breast with gravy

*This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Slow Cooker Mashed Potatoes

These Slow Cooker Mashed Potatoes are just as rich and creamy as stove top mashed potatoes with less of the work! The perfect hands-off side dish for any holiday dinner!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 143cal

Author Ashley Fehr

Ingredients

• 1.5 lbs Little Potatoes halved
• 3/4 cup low sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup half and half (or milk or cream)
• 2 tablespoons unsalted butter
• 2 tablespoons sliced chives
• salt and pepper to taste

Instructions

• Place halved potatoes in a 2.5-4 quart slow cooker.
• Add the broth, salt and pepper and stir.
• Cover and cook on low for 4 hours or until tender (the outer potatoes will cook more quickly, so one stir half way through is a good idea but not necessary).
• Add half and half and butter and mashed until desired consistency is reached. Stir in chives and season with salt and pepper to taste.

Video

Nutrition

Calories: 143cal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 312mg | Potassium: 520mg | Fiber: 2g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 1mg

The post Slow Cooker Mashed Potatoes appeared first on The Recipe Rebel.

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I know that maybe it seems a little strange to see me get excited about this no mayo potato salad after I shared this Classic Potato Salad with Bacon two short months ago, but grilling weather is at least a few months here in Manitoba and a girl’s gotta have options, right?!?

I do love potato salad with mayo (even though I’ve confessed over and over that I despise mayo and it’s the only way I’ll eat it). But this no mayo option is just as good and has tons of flavor from fresh herbs — such a great way to dig into your stash this summer!

There are so many things I love about this deliciousness right here.

You’ve got allllll the herbs (and you can mix it up and use whatever you have or whatever you like! Add basil, thyme, whatever you’ve got on hand!). Plus, herbs add a ton of flavor and pretty much zero calories (perfect for swimsuit season!).

A super simple dressing with just a touch of tang and a touch of sweetness — it’s really light and mild in flavor.

Garlic (call me crazy if you want — I love my garlic in everything!).

The creamiest, most delicious Little Potatoes — for this recipe I used Baby Boomers because I love them boiled. They are so soft and fluffy inside, and they’re the perfect base for this super flavorful dressing! One serving also has only 120 calories, 12% of your daily fibre and 8% of your daily Iron — both super important for this preggo here!

And lastly, it’s perfect hot, warm, room temperature or straight from the fridge. Serve it up as a hot side dish fresh out of the pan in the winter with a roast, or serve it cold with grilled meat and veggies in the summer. It’s totally flexible!

Tips and Tricks for Making this no mayo Garlic Herb Potato Salad:

• This recipe is naturally gluten-free, vegetarian (use something else to sweeten and we can call it vegan!), and dairy free — so it’s perfect for those big potlucks or gatherings!
• Speaking of this salad being dairy free…. I wouldn’t judge you if you threw in a handful of freshly grated Parmesan cheese — that garlic/herb/Parm combo is out of this world!
• If your potatoes are a little larger than mine, you may want to halve them just for ease of eating.
• Feel free to add in your favorite summer veggies: peppers, spinach, kale, cherry tomatoes — fresh or roasted!
• Pictured above is the entire recipe — for me, this was about 28 Little Potatoes for 340 grams. It can easily serve anywhere from 3-4 people, or a little more or a little less. It’s super easy to double the recipe and use a full 1.5lb/680g bag if you like!

Watch the recipe video and see how easy it is to make!

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No Mayo Garlic Herb Potato Salad + RECIPE VIDEO

This no mayo Garlic Herb Potato Salad is great warm or cold — the perfect make ahead side dish for summer barbecues, loaded with fresh herbs! Includes step by step recipe video.

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 141cal

Author Ashley Fehr

Ingredients

• 340 g Little Potatoes I used 28 Baby Boomers
• 2 tablespoons canola oil or oil of choice
• 1 teaspoon cider vinegar
• 1 teaspoon liquid honey
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• pinch of pepper
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh parsley chopped
• 1 tablespoon fresh chives chopped

Instructions

• In a large pot of boiling, salted water, cook potatoes until tender, about 10-13 minutes (I use a sharp knife to test doneness as shown in the video — it should pierce easily). Drain potatoes and return to pan.
• In a small bowl, combine oil, vinegar, honey, garlic, salt, pepper, dill, parsley and chives. Add to potatoes in pan, cook and stir over medium heat for 2 minutes to soften garlic and bring flavors together (this cooking is optional, but I prefer to cook the garlic even just for a couple minutes — if you want to skip this step, feel free to just add to the hot potatoes or use ¼ teaspoon garlic powder).
• Remove potatoes to a plate and serve warm or refrigerate to serve cold later.

Notes

Along with the nutrition information provided, ¼ of this recipe also provides 23% of your Vitamin A, 25% of your Vitamin C, and 10% of your Iron.

Nutrition

Calories: 141cal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Sodium: 294mg | Fiber: 2g | Sugar: 2g

The post No Mayo Garlic Herb Potato Salad appeared first on The Recipe Rebel.

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So we are in our first full week of June here, friends, and I can honestly say I have little desire to turn on my oven.

We got a beautiful, shiny new barbecue this year and all I want to do is stock the fridge with cold salads (like this Creamy Italian Potato Salad, this BBQ Bacon Potato Salad or maybe this Creamy Fruit Salad for dessert!) and pickles and just fill in the gaps with grilled meats and veggies and — who knows — maybe we’ll even grill some fruit!

Spring and summer are perfect for going light and easy and celebrating all the fresh fruits and veggies that your garden or the farmer’s markets have to offer. In this salad, I used some of our favourites: corn on the cob (off the cob), cherry tomatoes (the girls’ favourite!), and zucchini, and I paired it with Catelli’s Ancient Grains Fusilli and grilled chicken for a simple but hearty meal in one.

We love the Ancient Grains varieties from Catelli because they are loaded with whole grains (quinoa, amaranth, teff, sorghum and millet) and one serving has a whopping 12 grams of protein, 8 grams of fiber and 25% of your daily iron needs. They are great for filling kids up to keep them going through all the summer craziness!

You guys. There is just not much better than summer entertaining, right?? (You can bet we’ll be putting that shiny new barbecue to good use this year!)

I think with us living in Manitoba, we really don’t take our few short months of warm weather for granted. We love having friends and family over for bonfires or barbecues, because we’ve got lots of space for the kids to run around, there’s no mess inside, and you can have an amazing meal with very little stress or hassle.

You can prep a couple of cold salads (like this pasta salad!) the day before, grill up some meat with a simple marinade, or have a hot dog roast (the kids always love this!), and serve up fresh fruit (give me all the watermelon and berries!) or a simple ice cream sundae bar for dessert. So easy and so delicious!

Tips and Tricks for Making this BBQ Chicken Pasta Salad:

• This pasta salad is great at room temperature or chilled, so you can whip it up just before guests arrive or make it the day before and let it hang out in the fridge.
• This salad is naturally dairy-free. You can easily make this pasta salad gluten-free by using Catelli’s gluten-free pasta or vegetarian by omitting the chicken.
• If you love cheese as much as we do, you may want to throw some in for good measure! It’s just as good with or without

*This post is sponsored by Catelli — thank you for supporting the brands that put food in our bellies! 

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BBQ Chicken Pasta Salad with Tomatoes, Zucchini and Corn

BBQ Chicken Pasta Salad, made with whole wheat rotini and loads of summer vegetables! Perfect for a barbecue

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 471cal

Author Ashley Fehr

Ingredients

• 1 340g box Catelli Ancient Grains Fusilli pasta
• 2 boneless skinless chicken breasts cooked and sliced
• 2 cups cherry tomatoes halved
• 2 cobs of corn cooked and corn removed from cob
• 2 small zucchini quartered lengthwise and sliced
• 2-3 tablespoons fresh chives
• 2-3 tablespoons fresh parsley
• 3/4 cup olive oil
• 3 tablespoons barbecue sauce
• 2 tablespoons cider or red wine vinegar
• 2 teaspoons liquid honey
• 1 teaspoon salt
• pinch of pepper

Instructions

• Cook pasta according to package directions. Drain and toss with oil to prevent sticking. Cool.
• In a large bowl, combine pasta, chicken, tomatoes, corn, zucchini, chives and parsley.
• Whisk together oil, barbecue sauce, vinegar, honey, salt and pepper and drizzle over salad. Add more or less herbs, salt or pepper to taste if desired.
• Serve room temperature or refrigerate until ready to eat (up to 24 hours in advance).

Notes

This pasta salad recipe is large enough for potlucks! The ingredients are easily halved if you are wanting a smaller batch.

Nutrition

Calories: 471cal | Carbohydrates: 43g | Protein: 23g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 399mg | Fiber: 3g | Sugar: 8g

The post BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn appeared first on The Recipe Rebel.

I’m going to be completely honest — sometimes I feel a little strange calling these Breakfast Burritos.

Not because they aren’t a perfectly healthy breakfast, or because they’re not filled with all of your typical breakfast essentials, but because we pretty much never have them for breakfast.

Breakfast burritos are one of our favorite dinners! We make a big batch of filling and either keep it in the fridge for easy lunches and dinners for the week, or we fill the tortillas, wrap them in tin foil and throw in a freezer bag for an easy dinner when there’s no time to cook.

Eggs are the complete package. They’re nutritious (with 6 grams of protein and 14 important nutrients in a single egg!), last a long time in the fridge (so we buy dozens at a time), and cook quickly and easily.

And since today happens to be World Egg Day, I thought it was the perfect time to share one of our family’s favorites! I’m joining Canada’s Egg Farmers and other egg lovers to celebrate this simple and perfect food.

Eggs aren’t the only thing we’re celebrating here today, though. Canadian egg farmers (and egg farmers around the world!) work hard every day to bring us the best quality eggs, and they donate more than three million eggs each year to community food banks, school breakfast programs and charitable organizations. What an incredible gift!

I could eat these breakfast burritos every day and never tire of them. I love that you can load them up with whatever your family enjoys: breakfast sausage, ham, turkey, mushrooms, spinach, kale, swap the potatoes for sweet potatoes, or any number of other things you’ve got kicking around!

How to freeze Breakfast Burritos:

You have a couple of options when it comes to prepping ahead!

• You can make the filling and freeze, then thaw in the fridge overnight or in the microwave and fill your burritos as desired.
• You can prep your burritos completely: with egg mixture, cheese and salsa in a tortilla all wrapped up. Then wrap each burrito in foil and store in a zip-top freezer bag for up to 3 months. To serve, you can either thaw overnight in the fridge or place in the oven at 350 degrees F to bake until heated through. My favorite way is to thaw overnight or in the microwave, then fry on each side in a skillet until crispy.

*This post is generously sponsored by the Egg Farmers of Canada and I have been compensated for my time preparing it — thank you for supporting the brands that make The Recipe Rebel possible!

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Our Favorite Breakfast Burritos

These are our FAVORITE Breakfast Burritos! They are loaded with homemade hashbrowns, peppers, bacon, eggs, salsa and cheese! They are make ahead and freezer friendly — perfect for busy weeknights.

Course Breakfast, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 burritos

Calories 322cal

Author Ashley Fehr

Ingredients

• 6 strips thick cut bacon chopped
• 3 medium potatoes cut into a 1cm cubes
• 1 teaspoon seasoning salt
• 1 red bell pepper chopped
• 10 large eggs
• 3/4 cup milk
• 1 teaspoon salt
• pinch of black pepper
• 3 tablespoons fresh chives chopped
• 10 whole wheat tortillas
• 1 cup salsa
• 1 cup shredded cheddar cheese

Instructions

• In a large skillet, cook bacon until crispy. Remove bacon from pan with a slotted spoon and place in a bowl lined with paper towel. Drain all bacon fat from pan except for 2-3 tablespoons.
• Add potatoes and sprinkle with seasoning salt. Cook over medium-high heat, stirring regularly, until nearly tender, about 10 minutes. Add red pepper and cook for 2-3 minutes until potatoes are tender and peppers are softened slightly.
• Meanwhile, in a separate medium pan, whisk together eggs and milk. Cook over medium heat, stirring regularly, until eggs are nearly cooked through. Add to the potatoes and red pepper once potatoes are tender.
• Season to your tastes with salt and pepper, and stir in fresh chives. Serve on tortillas with cheese, salsa, and anything else you like on your burritos!

Notes

*Nutrition information is estimated and will depend on exact serving size, brands and products used.

Nutrition

Calories: 322cal | Carbohydrates: 29g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 223mg | Sodium: 1082mg | Fiber: 4g | Sugar: 4g

The post Our Favorite Breakfast Burritos appeared first on The Recipe Rebel.