Loaded Skillet Mashed Potatoes

If you love mashed potatoes then you’re going to flip over these Loaded Skillet Mashed Potatoes!



Mashed potatoes in any form are a win for me. I do like them made a certain way…Christie introduced me to a potato ricer (probably a mistake now that she looks back) but now that’s the only way I like them.

Their smooth and creamy, just the way mashed potatoes should be. No lumps for me, thanks.

But if you take your mashed potatoes and put them in a skillet…then top them with bacon, scallions and tons of cheese??

Well, I think these might be the most amazing mashed potatoes I’ve ever eaten. And I can tell you that’s saying a lot.

The only problem with these Loaded Skillet Mashed Potatoes is that there’s only one skillet. but I guess you could double the recipe and use two skillets? Noted for next time.

Start by making the mashed potatoes. You can use the recipe I have here or whatever mashed potatoes you have in your fridge.




Now grab a cast iron skillet. If you don’t have a cast iron skillet any non-stick skillet that can go into the oven will do.

Melt a couple tablespoons of butter in the skillet and then add the mashed potatoes in an even layer.




Top with cheddar cheese, crumbled bacon and chopped scallions and put the skillet into the oven.




The cheese will melt – the mashed potatoes will get a super-crispy crust on the bottom (especially if you use a cast iron skillet) and you’ll have the best mashed potatoes you’ve ever eaten.

Take the whole skillet and put it right on a board in the middle of your table for everyone to dig in.

Cut the potatoes out in wedges like a pizza, or get a big spoon and scoop them out.

Either way they’re going to be the best loaded mashed potatoes you’ve ever had. Enjoy!



Loaded Skillet Mashed Potatoes
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  1. 2 1/2 lbs. russet potatoes
  2. 6 T. butter
  3. 1/2 t. garlic powder
  4. 1 1/2 t. salt
  5. 1 c. whole milk
  6. 1/4 t. ground black pepper
  7. 1/4 c. sour cream
  8. 1 c. shredded cheddar cheese, divided
  9. 4 strips cooked bacon, crumbled
  10. 1/4 c. chopped scallions
  1. Wash and peel the potatoes and then cut into large cubes.
  2. Add to a large pot and then fill with cold water with a tablespoon of salt.
  3. Boil until the potatoes are fork tender, about 20 minutes.
  4. Preheat the oven to 425 degrees.
  5. Drain the potatoes and mash with a potato masher or using a potato ricer.
  6. Add the butter, garlic powder, salt, milk, pepper, 1/2 c. of the shredded cheese and the sour cream to the potatoes.
  7. Mix together well and set aside.
  8. Heat a 12" cast iron skillet (or a non-stick skillet that's oven proof) with the additional 2 tablespoons of butter.
  9. Add the mashed potatoes in and even layer, then top with the other 1/2 cup of shredded cheese, the bacon and scallions.
  10. Place in the oven to cook for 15 minutes.
  11. Let cool slightly and then serve.
  1. This would also be a great use of leftover mashed potatoes!
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Fried Mashed Potatoes

I’m sharing these epic moments thanks to Schick Hydro® as part of a sponsored post for Socialstars #MakeItEpic



These Fried Mashed Potatoes are not only an awesome way to use leftovers – you might find yourself making mashed potatoes just to make this recipe!

So, what do I love about summertime?

Summer time to me means hanging outside – as much as I can – with friends and family, neighbors, anyone who’s up for stopping over for some food and a beer.

Summer time as a dad also means lots and lots of baseball. Both my boys play baseball so there’s a lot of games and practices to get to. But there’s also a lot of Yankee games to get to. I try and take the boys as much as I can because nothing says summer to me than watching a ball game and eating a hot dog with my boys.

Then there’s this video of some epic summer time fun brought to you by Schick Hydro®. I played this for my boys and they were freaking out – they asked me if I could take them there soon…I guess I’ll be googling where this was filmed because it does look pretty awesome.

But for the nights at home when we’re not doing baseball of some sort, I love just hanging out on my deck. Get the music going and start the grill and the party will follow. Casual, t-shirts and shorts nights, as long as I’m showered and shaved all I care about is being cool and comfortable. And comfortable is key – the Schick Hydro has a hydrating gel with shave oils that work with skin guards to reduce friction and irritation. No razor burn is coming to my party.

When we hang out on the deck and grill with friends, I like to have a couple of apps or sides that I can make ahead of time so I’m not grilling and serving the whole night. These Fried Mashed Potatoes are perfect for grilling night. They can stay warm in your oven and when you pull that steak off the grill your side dish is waiting for you.

Just take a few cups of your leftover mashed potatoes and put them in a bowl with some softened cream cheese, chives, and egg and seasonings. If you don’t have leftover mashed potatoes, you’re gonna need to make some.

Next set up 3 dishes with a beaten egg, bread crumbs and flour. Form into balls like the size a golf ball, then coat in the flour, then the egg and finally roll into the bread crumbs to cover. Repeat, repeat and repeat until you’re all done.




Then comes the deep fry! Fry for a few minutes in a large pot with oil and then let cool on paper towels. While they’re still hot, give them a good coating of parmesan cheese.

And that’s it – Fried Mashed Potatoes. You might never be able to serve plain old french fries with that grilled steak again.




Fried Mashed Potatoes
makes about 30 mashed potato balls
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  1. 4 cups leftover mashed potatoes
  2. 3 oz. cream cheese, softened
  3. 2 T. chives, chopped
  4. 3 eggs
  5. 1/2 c. grated parmesan cheese
  6. 1/2 t. garlic powder
  7. 1/2 t. salt
  8. 1/4 t. ground black pepper
  9. 1 c. bread crumbs
  10. 1 c. flour
  11. vegetable oil for frying
  1. Start heating a large, deep pot filled halfway with oil over medium heat until it reaches 350 degrees.
  2. While the oil is heating, mix together the mashed potatoes, cream cheese, chives, one egg, parmesan cheese, the garlic powder, salt and pepper in a large bowl.
  3. Roll into balls about the size of a golf ball and set on a board.
  4. In three bowls set out the bread crumbs, flour and the other 2 eggs, beaten with a tablespoon of water.
  5. Dip each mashed potato ball into the flour first, shaking off the excess, then into the beaten egg, letting the excess drip off, and then last into the bread crumbs.
  6. Once your oil reaches about 350 degrees, start frying the balls in batches, not overcrowding the pot as you fry.
  7. Fry for 3-4 minutes until golden brown and then remove to a paper towel lined board or plate.
  8. While still warm, top with extra parmesan cheese.
  1. You can keep these in the oven on low (250º) for about 30 minutes to an hour if you want to make them ahead of time.
Mantitlement http://www.mantitlement.com/

Red White and Blue Shooters

Make up a whole tray of these Red White and Blue Shooters for your Memorial Day party this weekend! You can make them up ahead of time and have them ready when you are!



You all know how much I like to make shots, especially when it’s a layered shot.

Nothing says “party” more than walking into a room with a tray of shots. For some reason it always gets people excited, even people who say they don’t do shots. Those are my favorite kind to try and convert.

You don’t need to make shots that are going to knock people on the floor after a few – you do want your friends to actually enjoy themselves. Not wake up the next morning cursing you out. Although I can’t say that’s never happened…

But these Red White and Blue Shooters are more on the tamer side. Tam-er that is, not completely harmless but not to potent either.

Start by pouring a bottom layer of grenadine into the bottom of your shot glasses.

Then slowly pour in a layer of Blue Curacao over the back of a spoon, as slowly as you can so it doesn’t mix in with the grenadine.

The top layer is vodka, you can use a flavored vodka or just the plain kind. As long as it’s white it’ll work out fine. You could even use a white tequila or rum, pick your favorite.

Yes, there is a little bit of work to make these shooters – but here’s the part you’ll like. You can make up a whole bunch of these ahead of time and keep them chilled in your fridge until it’s time.

If you need appetizer recipes for you party you can check out this one, or this one is a favorite of mine too. Main courses can always be hamburgers or hot dogs but if you’re looking for something a little extra you can try my Whiskey Burger recipe. A hamburger patty quick-soaked in a little whiskey goes a long way…

Have a fun and festive Memorial Day Weekend – and while your celebrating let’s remember why we’re actually partying in the first place. To all of our service men and women, present and past, these Red White and Blue Shooters are for you!




Red White and Blue Shooters
makes 1 shot
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  1. 1/2 oz. Blue Curacao
  2. 1/2 oz. grenadine
  3. 1/2 oz. vodka
  1. Start by pouring the grenadine into the bottom of a shot glass.
  2. Over the back of a spoon, slowly pour the Blue Curacao into the shot glass to make the second layer.
  3. Pour the vodka into the shot glass in the same way, over a spoon so the layers don't mix together.
  1. Repeat with as many shots as you'd like to make. You can make these up ahead of time and carefully place them in your refrigerator until you're ready.
Mantitlement http://www.mantitlement.com/

Thai Shrimp Meatballs

Looking for an appetizer or a new dinner idea? Check out these Thai Shrimp Meatballs. They’re my new favorite meatball. Ever.



OK, not really ever. I really like the Cheeseburger Meatballs we just made and I really loved these Cheese Crisp Meatball Shooters

I guess what I’m trying to say is that I really like a good meatball. You can eat them for appetizers, dinner, lunch – whatever. No one ever turns down a meatball.

Now that I’m writing that it seems like the only meal category I left out was breakfast! I need to make some sort of breakfast meatball ASAP.

You only need a half pound of shrimp to make these, the other half is pork. And you don’t need those huge shrimp for this one. The smaller ones are fine since you’ll be grinding them up in the food processor, just try to get the ones from the USA! They’re the best…

Get out your food processor and put the shrimp, pork, garlic, and egg, a little sugar, fish and oyster sauce, fresh lime juice and salt. Long list, yes, but that’s all there is to the meatballs.

Dump all the ingredients in and you’re set.

Once that’s combined add in 1/2 cup of panko bread crumbs. Then form into meatballs with your hands or a 1 1/2 T. scoop, line up on a sheet pan and bake for 15 minutes.

While the meatballs are baking you can get the peanut sauce together.

Another dump everything in the bowl recipe – a few ingredients but it all comes together quickly.

When the meatballs are done you have a couple of options. Toss them in the peanut sauce, put the out on a platter and drizzle the peanut over or just serve the sauce on the side for dipping.

And if you’re making these for a dinner option rice or noodles on the side makes these Thai Shrimp Meatballs a meal.

A meal that everyone’s going to love!






Thai Shrimp Meatballs
Makes approximately 20 meatballs, depending on the size
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  1. 8 oz. shrimp (can be the small ones, just the best quality you can find)
  2. 8 oz. ground pork
  3. 2 garlic cloves
  4. 1 egg
  5. 1 T. sugar
  6. 1 t. fish sauce
  7. 1 t. oyster sauce
  8. 1 T. fresh lime juice
  9. 1/2 t. salt
  10. 1/2 c. panko bread crumbs
For the Peanut Sauce
  1. 1/2 c. peanut butter
  2. 1/4 c. soy sauce
  3. 1 T. fresh grated ginger
  4. 1 1/2 T. brown sugar
  5. 2 T. fresh lime juice
  6. 1 garlic clove, minced or grated
  7. 1/2 c. pineapple juice
  1. Pre-heat the oven to 425 degrees.
  2. Add all the ingredients for the meatballs except the panko in a food processor.
  3. Process until all the ingredients are completely combined, then add in the panko.
  4. Pulse just a few times to mix in the bread crumbs then remove the mixture to a bowl.
  5. Using your hands (spray them with cooking spray first or slightly wet them) portion out a 1 1/2 inch meatball. You can also use a 1 1/2 T. scoop to potion them out.
  6. Place them on a baking sheet lined with parchment and bake for 15 minutes until cooked through.
  7. While the meatballs are cooking make the peanut sauce.
  8. Add all the ingredients for the sauce into a small pot and heat over low heat.
  9. Whisk to combine the ingredients and just heat though.
  10. Serve the meatballs with the peanut sauce on the side for dipping, or you can toss the meatballs in the sauce and serve over rice.
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Asian Shrimp Barley Bowl

You asked for healthy recipes so I give you an Asian Shrimp Barley Bowl. It’s healthy, easy and if you make the barley ahead of time, it’s a 15 minute meal!



OK, I know what you’re thinking – barley? I’ve gone totally over the edge. From deep frying whiskey glazed ribs to barley.

It’s not as crazy as it sounds, I promise.

Barley is a new food to me, even though it’s not to a lot of people. Christie made it one night and threw in some vegetables and shredded chicken on top and the kids went crazy for it.

It takes about 45 minutes to cook up a pot of barley but you can do it ahead of time and then like rice, it’s something you can add anything you want to. But it’s a lot better for you than plain rice. Even though I’m a big fan of plain rice.

So if you can make the barley ahead of time, then when it’s time for dinner you only have about 15 minutes of cooking to get this Asian Shrimp Barley Bowl on the table.

In a large pot heat up some olive oil then add in a cup of chopped onion.

Cook that for five minutes, stirring, and then add 1/2 teaspoon of sugar. The sugar helps to caramelize the onions and get them sweeter. Another one of my favorite things…caramelized onions…

After the onions caramelize add in 2 cups of diced zucchini and cook that down for another 5 minutes. Throw in 2 minced garlic cloves and a little salt and pepper, then remove your cooked vegetables to a plate.

To the same pot pour in chicken broth and bring to a boil. Add the barley and a little more salt and bring back to a boil.

Reduce the heat to a simmer and cook for 45 minutes.

After the barley is cooked,  add back in the cooked vegetables soy sauce, oyster sauce and sesame oil. A this point, you could let it cool and keep it in the fridge until you’re ready to cook your dinner later…




When dinner time comes, get your barley out of the fridge and warm it up over low heat.

Get out a large skillet for your shrimp…season them with salt and pepper and cook for 5 minutes until they’re just pink.

And dinner is done.

It might sound like a lot of steps – but it’s really not too bad – especially if you do the barley ahead of time.

So that’s how I do healthy. Not a boring salad or steamed vegetables. Tasty, delicious, full of flavor dinners that just happen to be good for you too!




Asian Shrimp Barley Bowl
Serves 4
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  1. 2 T. canola oil, divided
  2. 1 c. barley, rinsed
  3. 1 c. diced onion
  4. 1/2 t. sugar
  5. 3 c. chicken or beef broth
  6. 2 garlic cloves, peeled and minced
  7. 2 c. diced zucchini
  8. 1/4 t. salt
  9. 1/4 t. black pepper
  10. 1 T. soy sauce
  11. 1 T. oyster sauce
  12. 1 t. toasted sesame oil
  13. 1/2 lb. small, peeled and deveined shrimp
  14. Sesame seeds for garnish
  1. In a large pot, heat up the olive oil over medium heat.
  2. Add the diced onion and cook, stirring, for 5 minutes.
  3. Add the sugar to the onions and stir. Cook the onions, stirring often for another 5 minutes until they start to brown and caramelize.
  4. Add the zucchini, garlic, salt and pepper to the onions and stir. Cook for another 5 minutes until the zucchini softens.
  5. Remove the vegetables to a plate to cool.
  6. To the same pot, pour in the chicken broth and bring to a boil.
  7. Add the barley and another 1/4 teaspoon of salt and bring back to a boil.
  8. Reduce the heat to a simmer and cook for 45 minutes.
  9. Place the cooked vegetables along with the soy sauce, oyster sauce and sesame oil back into the pot and stir to combine with the barley.
  10. In a large skillet, heat the other tablespoon of oil over medium-high heat.
  11. Add in the shrimp and season with salt and pepper.
  12. Cook for 3 minutes, then turn to the other side and cook for 2 more minutes until pink.
  13. Spoon the barley into large bowls and add the shrimp on top to serve.
  14. Garnish with sesame seeds.
  1. Make the barley ahead of time, then when it's time for dinner all you have to do is saute your shrimp and add it to the warmed up barley.
  2. You could also leave out the shrimp for a vegetarian meal, or substitute chicken or sliced beef instead.
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