Just recently my son asked for mashed potatoes.  Ok, but hey why not help me, it's gonna delay dinner a bit cuz you just told me.  What?  Why he asked?  Well, We have to peel the potatoes then boil the water and cook them until they are soft and then mash them up.  He looked at me the way most 14 year olds would. In case you don't know, he had checked out when I was about three words in.  Can't you make them faster? I started to say no and then thought, why can't I make them faster?  Thus, the process of "boiling" them in the microwave was born.  Since it is just the two of us, we don't have to make a lot but you could boil them in a larger microwave bowl.  Do I think it saves time?  Hmm, I think so.  Doing a smaller batch takes a seven minute microwave and doing a larger batch is 9-11 minutes.  You save maybe 15 minutes.  Here is why I like it so much.  Being all electric household (we have no gas), not having the stove on for 30 minutes to boil the potatoes is a win in my books.  Also, I was able to mash them in the same bowl that I boiled them in and was able to then put the entire thing on the table.  Again, a win win in my book.  I've made these now with a variety of different potatoes.  My favorite are Yukon Golds but my sons are the Russets. You try them and let me know what your favorites are.
Serves: 2-3

Recipe:

1 large or 2 medium Potatoes (Russets, Yukon Gold, Red)
1/4 tsp Butter
1/4 Milk
1 TBSP Sour Cream
Water
Salt and Pepper to taste

Optional:  Garlic (salt or crushed), cheddar cheese, sundried tomatoes 

Peel potatoes and dice, make the pieces about dime to nickel size
Add to a microwaveable bowl and cover with water
Cook on high 7 minutes, check for doneness (a fork should easily pierce the potato)
If not done, cook in 1 minute increments
Carefully remove from microwave
Drain water 
Place potatoes back into the same bowl as it should still be warm
Mash some of the potatoes and add the butter, milk* and sourcream.
Continue to smash, if I want creamy smooth mashed potatoes, I use a ricer.
You can add more of the butter, milk or sour cream (depending on your taste if they are too dry)


*To keep the potatoes hot, I usually warm up my milk before adding.  I drop the butter into the milk and place in the microwave for 20-30 seconds.
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Dice the pieces fairly small to cook faster.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
Just recently I bought a 5 lb bag of red potatoes for $1.99.  How can they sell them so cheap, I was really surprised!  The thing is, now I have to come up with ideas to cook all these potatoes.  Eggplant was also on sell, why I don't know.  So sure, let's marry the two.  Why not?!  I actually love eggplant but on it's own can be very bitter.  One of my favorite dishes at the Americanized chinese food is the eggplant and tofu dish that is sweet.  That's how I originally came up with this recipe.  I needed to make the eggplant a little sweet. There is not a lot of honey and you can add more if you like and want it sweeter.  The other thing, add some chili pepper flakes if you want that sweet and spicy flavor.  
Serves: 4

Recipe:

380 g Eggplant (1 medium sized)
74 g Red Potatoes (3 medium sized)

1/4 cup Olive oil
2 TBSP Honey
1 tsp Fresh Garlic, minced or crushed
2 TBSP Fresh Dill
Salt and Pepper to taste

Optional:  Add cooked crumbled bacon once the potatoes are done


Wash potatoes and Eggplant
Cut up into bite size pieces

Mix together oil, honey, garlic, salt and pepper

In a large bowl, drizzle mixture over potatoes and eggplant
Mix to evenly coat

Line a cookie sheet with parchment paper
Lay out potatoes and eggplant in a single layer
Sprinkle dill over the top

Bake at 350 degrees F (176 degrees C) for 30 minutes, check for doneness with a fork, if need be, cook 5 minutes at a time until potatoes are tender
About half way into baking, turn over using a spatula
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie