Roasted Garlic and New Potatoes

Prep Time: 10 Minutes
Cook Time: 1 Hour15
Minutes Difficulty: Easy
Servings: 10

Ingredients
20 whole Small To Medium New Potatoes
5 whole Heads Of Garlic, Or More To Taste (up To 7 Heads)
⅓ cups (to 1/2 Cup) Olive Oil
⅓ cups (to 1/2 Cup) Dry White Wine
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Preparation Instructions
Quarter new potatoes and set on a large rimmed baking sheet. Lop off the very top of each garlic head and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine.
Generously season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.

http://thepioneerwoman.com/cooking/2009/10/roasted-garlic-new-potatoes/

Potato Bundles

Russet potatoes, cut into chunks
Yellow or white onion, cut into chunks
Butter (regular, salted)
Heavy cream
Kosher salt
Paprika
Freshly ground black pepper
2 tablespoons minced parsley

Pile potatoes and onions on a square of foil. Add 2 tablespoons butter, splash on some cream, then sprinkle on salt, paprika, and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.

Serve foil bundles right on the plate!

http://thepioneerwoman.com/cooking/2009/07/potato-bundles/

P-Dub’s Potato Salad

5 pounds russet potatoes (about 8 medium russets)

1 1/2 cups real mayonnaise (NOT Miracle Whip)
4 tablespoons prepared mustard (regular, Dijon, or a mixture of both)
5 green onions, sliced up to the darkest green part
8 small sweet pickles (may use dill if that’s more up your alley)
1 teaspoon kosher salt (more to taste)
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 hard boiled eggs, coarsely chopped

Cut potatoes in halves or thirds, then boil until fork tender. Drain.
Mash potatoes or run them through a ricer or food mill to make them extra fluffy.
Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.
Serve with baked beans, coleslaw, pasta salad, burgers…and two pieces of pie.

And that’s an order.

http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-perfect-potato-salad/

PW's Creamy Herbed Potatoes

4 to 5 russet potatoes
1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage

Slice potatoes very thinly.
Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
Top with Parmesan cheese and bake for 45 minutes, or until bubby and…bubby.

http://thepioneerwoman.com/cooking/

Pioneer Woman Roasted Garlic Mashed Potatoes (may easily be halved)

5 pounds russet or Yukon Gold potatoes, peeled and rinsed.
1 1/2 sticks regular (salted) butter (1 1/2 sticks is the same as 3/4 cup)
1 package softened cream cheese
1/2 (give or take) Half & Half (or heavy cream if you're feeling naughty)
Salt
Black pepper

Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped. Next, mash in softened butter, cream cheese, Half & Half, and salt to taste. Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning. Be sure to salt adequately. Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top. Serve with steak and expect to be worshipped and kissed for at least 38 hours.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_2_roasted_garlic_mashed_potatoes/