Parmesan Smashed Potatoes

I have made this recipe a few times from my Barefoot Contessa cookbook and love them. They are a great side dish with turkey meatloaf. The recipe as is serves 6-8, which is a ton. I have cut it down and it is still delicious...even as a leftover!

3 pounds red potatoes, unpeeled
1 tablespoon plus 2 teaspoons salt
1 1/2 cups half and half
1/4 pound unsalted butter
1/2 cup sour cream
1/2 grated Parmesan cheese
1/2 teaspoon freshly ground black pepper

Place potatoes and 1 Tablespoon of salt in a 4 qt. sauce pan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25-35 minutes, until the potatoes are completely tender, drain.

In a small sauce pan, heat the half and half and butter.

Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up
**Note: I do not have stand mixer, so I just used a potato masher for this part**

Slowly add 3/4 of the the hot cream and butter to the potatoes, mixing on the lowest speed. The last 1/4 of the cream and butter should be folded in by hand.

Then fold in the sour cream, Parmesan cheese, remaining salt and pepper; taste for seasoning and serve immediately.

Easy Shepard's Pie

My fiance loves the Shepard's Pie at Foran's Irish Pub in downtown Detroit. Although this isn't as great as theirs, it is a great recipe to hold him over in-between trips!

1 17 oz. package refrigerated cooked beef tips with gravy
2 cups frozen mixed vegetables
1 11 oz. can condensed tomato bisque soup
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
1 24 oz. package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese

Preheat oven to 375. Lightly spray a 2-qt. baking dish with cooking spray, set aside. In a large saucepan, stir together beef tips with gravy, vegetables, onion, soup, thyme and pepper. Bring to a boil over medium heat, stirring occasionally. Transfer to baking dish.

Place potatoes in a large bowl, stir until smooth. Spoon potatoes into 6 mounds on top of beef mixture.

Bake uncovered in the preheated oven for 20-25 mins. or until heated through and bubbly around the edges. Sprinkle potatoes with cheese. Let stand for 10 minutes before serving.