And I couldn’t be more excited.
This is a video I’m proud of, not only for its overall quality, but also the product I represent as well as all the wonderful people I’ve gotten to work with as a result.
Simply Potatoes rock, and if you haven’t tried them yet you’re missing out. A question I’m often asked is “Do they taste like instant potatoes?” and the answer is “NO”. Not even a little bit. They taste homemade because they use real ingredients: real potatoes, real butter, real half ‘n half.
My favorite way to eat these? And the exact way I’m going to serve them at my own holiday table this year?
Two – four packages of the garlic or traditional mashed (they also have a family-size that I’ve seen at Giant). Spread in baking dish, drizzle with melted butter and sprinkle liberally with freshly-grated parmesan cheese. Bake 15-25 minutes (depending on how many packages you’ve used and how thick your potatoes are), then broil for approx 5 minutes until the cheese is crispy and golden brown.
I’m telling you, you’ll thank me. You’re going to love me so much that you’re going to want to send me flowers. And possibly candy. But a thank-you in the comments below will suffice ;-)
And now, here’s my video for Leftover Turkey Shepherd’s Pie! It doesn’t show it in the video, but I do sprinkle parmesan on the top of the pie as I described above (scroll down for the printable recipe). Perfect for your leftover Thanksgiving turkey!
Simply Potatoes Turkey Shepherd’s Pie
- 2 T extra-virgin olive oil
- 1 cup carrots, diced (about 2 large carrots)
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 1 T tomato paste
- 2 T all-purpose flour
- 1 14.5 oz can reduced-sodium chicken stock
- 1 t fresh rosemary, chopped
- 1 t fresh thyme, chopped
- 1 cup fresh corn kernels (from 2 ears of corn) – can use frozen corn if desired
- ½ cup fresh or frozen peas
- 3 cups cooked, shredded or diced turkey
- A dash of Worcestershire sauce
- Kosher salt & freshly ground black pepper
- 2 packages Simply Potatoes Traditional Mashed Potatoes
- 2 T butter, melted
- ½ cup grated parmesan cheese
Heat oil in large pan over medium-high heat. Add onions and carrots; cook until soft and caramelized (about 10 minutes). Add garlic, cook one minute.
Sprinkle flour over vegetable mixture and cook for at least one minute. Stir in tomato paste, chicken stock and herbs and cook until sauce thickens (about 5 minutes). Add corn, peas and turkey to pan; stir to combine. Season to taste with salt and pepper.
Pour ingredients into an 11×7 baking dish. Top with Simply Potatoes, taking care to “seal” the edges against the dish to prevent bubbling over.
Brush potatoes with melted butter. With a fork, draw a pretty design through potatoes (use a light hand). Sprinkle parmesan cheese over the top.
Bake for 30 minutes until filling is bubbly and potato topping is starting to brown. If additional browning is desired, place dish under hot broiler for 5 minutes or until topping is a gorgeous golden brown. Serve and enjoy!