Reader Recipe File: J.R.'s All-Carb Edition

Many of you loyal readers may feel like you know J.R. Gower already - he often composes hilarious novellas in the comments section and once captivated an entire party-full of DallasEats regulars with a plate of his 'Witches.  

The cook in question (right), with his schwag-bag 

from the DallasEats Mixology Competition.

In truth, everything this guy touches in the kitchen turns to gold.  And now we know his secret:  don't be shy with the butter.  Or the cream cheese.  Or the mayo.  He's provided a couple of smack-your-Mama delicious recipes for us today that will be a hit at any spring barbeque or dinner party.  Just be sure everyone pops a Lipitor first.

Better Than Yours Potato Salad

4 Large Baking Potatoes (Washed and dried....these are not dishwasher safe)
1 30 oz. Jar Hellman's Mayo (NO MIRACLE WHIP)
1/2 cup Red Onion (optional)
Olive oil
Fresh Ground Black Pepper
Course Kosher Salt
Dill Weed

Preheat oven to 350. 

In a piece of aluminium foil large enough to wrap an inividual potato, pour a generous amount of olive oil, add a pinch of salt and a few turns of black pepper. Roll the potato in the mixture and then wrap with foil; repeat for additional spuds. (I like to add a generous amount of Olive Oil - at least a TBSP - because you are going to bake the potatoes and it will absorb and give them a little bit of a fried taste which is what really makes this salad.)  Bake the potatoes for 45-60 min. or until you can pierce easily with a knife.  Allow potatoes to completely cool in foil. 

Once cool, place potatoes, skins and all, in a large mixing bowl and add any remining olive oil to the bowl as well. Then add the entire jar of mayo and the dill. The dill should be added to taste. I would say I typically add 1/8 to 1/4 cup.  Gently mix everything together to combine.  (The potatoes will fall apart but you want to be careful to leave them a bit chunky.)  Add the red onion and any additional salt and pepper to taste.

MMMMMMMM Mashed Potatoes

10 Red Potatoes, halved
1 Red Onion, chopped
1 TBSP White Vinegar
2 Sticks Butter
1 8 oz. package Cream Cheese, softened
3/4 Cup Heavy Cream
Kosher Salt
Fresh Ground Black Pepper

Place potatoes in pot and cover with COLD water.  Add vinegar.  (The vinegar makes the potatoes extra-vibrant in color and allows them to be fluffier when whipped.)  Bring potatoes to a boil and simmer until tender, but not falling apart.

In a separate pan, melt one stick of butter and saute the red onion until tender and translucent.  Set aside.  Also, warm your cream to hot but not boiling.  

Once the spuds are done, drain and place them back in the pot.  Add in sauteed onions with all butter, and add the additional stick of butter, cream cheese, and warm cream. Mix with hand mixer until completely whipped and light and fluffy.  Add additional warm cream as needed to reach desired texture.  Add Kosher salt and pepper to taste. 

*J.R. says:  "The best part about these mashed potatoes is that the onion will completely disappear and give them a great flavor - so any anti-onion guests will never ever know they're in there.  But they'll love these potatoes...trust me...I have done it a million times with a Cheshire grin on my face the entire time!"

And finally, a shameless plug:  Check out J.R.'s House of Style for a unique shopping experience!