Amazing Seasoned Garlic Mashed Potatoes

I love it when I find a good recipe, and make it amazing. It brings a sense of pride and happiness. And then you eat it, and it's gone. But the "mmmm" factor remains!

I have an obsession with Garlic. Luckily, it's something my husband shares. A recipe calls for 1T Garlic? Let's double that. I won't go so far to actually wear the scent...but oh, garlic, I love you!

Seasoned Garlic Mashed Potatoes

Enough Potatoes for your family, Red, Yukon, or new
Salt
3-4 T dried Minced Onion
1-2 Garlic cloves, minced
1/2 to 1 stick butter, softened
1/4c. fresh parsley, or 2 T dried Parsley
Milk, as needed
Sour Cream, as needed, optioinal

Cut potatoes in chunks, no need to peel. (Most of the vitamins are found in the skin anyway!) Put potatoes and garlic in boiling water, and boil until the potatoes can be pierced through with a fork; about 30 minutes.
Drain the potatoes, and then put them in a large bowl.
Add onion, butter, parsley, milk and sour cream. Mash potatoes with a potato masher or blender until it's your desired consistency. Add more milk and butter/sour cream until it's perfect!

One note on mashed potatoes: Add what you need to get the texture that you love. More milk, butter, sour cream, etc. The original recipe was too dry. We just added more milk and seasonings until it was just right!

These potatoes overflow with amazing flavor. You'll want them as the main course!

Cilantro Parsley Pesto

I love fresh Cilantro. Remember my Garlic fetish? It's worse with Cilantro. I would wear Cilantro as a scent. I think I ooh and awe over the smell of cilantro more than the smell of chocolate!

I also love Pesto. It's such a wonderful, variable food. So, why not do a Cilantro Pesto?

I took it one step further, when I saw this recipe from OurBestBites. They did a Pork Tenderloin with Chimichurri. The pesto in this recipe is so amazing that I literally crave it.

The recipe for the Pork tenderloin can be found on their site.

Here, I want to share the recipe for the Cilantro Parsley Pesto.

Big bunch of Parsley
Big bunch of Cilantro
Oregano*
2 T Fresh lime juice
1 T red wine vinegar
3 T chopped Garlic
1 T salt
1/4 t black pepper
1/4 t red pepper flakes
1/4- 1/2 C Olive Oil
Pine Nuts or Almonds sprinkled in

*Fresh Oregano is best. Use 1/2c. Otherwise, you may use 1TB dried Oregano

Now, ready for the hard part? :)

Chop Cilantro and Parsley. It is OKAY to include the stems!
Place the herbs in a food processor, with the rest of the ingredients, EXCEPT for the oil and red pepper.
Pulse several times, and place mixture in a bowl. Stir in red pepper flakes and Oil by hand. You can use less or more Oil, depending on what consistency you would like!

Chill for at least 1 hour to allow tastes to meld.



Now, what to do with this delightful concoction?

You can follow the link above and use it as a marinade on Pork.
You can spread it over chicken.
You can eat is as a dip with French bread.
You can mix it with Ranch Dressing and use on a salad.
Mix in soups, pasta sauces, or on pizza for added zest!
This freezes well! Make tons and freeze for later!

Stock up on fresh cilantro and parsley! You will want to make this over and over again!