Okay, so Easter is coming up, and I wanted to try something different with potatoes this year. I usually just do the standard mashed or roasted, but I was feeling adventurous. So I went down a rabbit hole of potato recipes, and let me tell you, there are tons of options out there.
First, I gathered my ingredients. Obviously, potatoes were the star. I chose a mix of Yukon Golds and Russets because I like the creamy texture of the Golds and the fluffiness of the Russets. Besides that, I grabbed:
- Butter (lots of it, because, duh)
- Milk
- Sour cream
- Fresh chives and parsley from my little herb garden
- Garlic (because everything is better with garlic)
- Some Gruyère cheese I had leftover from a cheese board
- Bacon, because, well, bacon.
My Potato Experimentation
I decided to try three different recipes to see what would be a hit for Easter dinner.
Attempt 1: Cheesy Scalloped Potatoes
I sliced the potatoes thinly and layered them in a baking dish. Then I made a simple cheese sauce with butter, flour, milk, and that Gruyère. I poured it over the potatoes, sprinkled some breadcrumbs on top, and baked it until it was bubbly and golden. It was good, but maybe a little too rich for a big meal.
Attempt 2: Garlic and Herb Roasted Potatoes
This one was super easy. I chopped the potatoes into chunks, tossed them with olive oil, minced garlic, chopped chives and parsley, salt, and pepper. Then I roasted them until they were crispy on the outside and fluffy on the inside. Simple, but always a crowd-pleaser.
Attempt 3: Loaded Smashed Potatoes
This was the most fun. I boiled the potatoes until they were tender, then smashed them with a fork (not too much, just enough to flatten them a bit). Then I mixed in butter, sour cream, chopped bacon, and some shredded cheddar cheese. I spread them on a baking sheet and baked them until they were crispy around the edges. Finally I top it with some more cheese and chives!
The loaded smashed potatoes were the clear winner. They were creamy, cheesy, bacony, and had that perfect crispy-fluffy texture. Plus, they looked pretty impressive, which is always a bonus for a holiday meal. I’ll be making those, plus keep the garlic and herb ones as a backup!