This is the BEST way to cook Chilean Sea Bass

If there’s a recipe on this website that clearly demonstrates my cooking philosophy the best, it might just be this one.

We’re taking something kind of fancy but still easy to find at the store (sea bass, but you can also use cod, snapper, or grouper) and preparing it confidently, with classic, simple techniques, so that you end up with a restaurant-quality final product.

No panic attacks. No almost burning down your kitchen. No crazy ingredients you’ll have to go to a special grocery store for.

This best Chilean sea bass recipe comes together with perfectly cooked fish, tender fingerling potatoes, creamy Greek yogurt, and a bright, herby green sauce that will make you want to lick your plate.

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Ever wonder what to make with Leftover Mashed Potatoes? Here is the answer!

Thanksgiving is one of my favorite holidays, but with a gathering of just five people, we’re often stuck with quite a bit of leftovers after the big meal.

While you can simply reheat leftover mashed potatoes and drizzle them with homemade gravy a second time around, my favorite way to serve leftover mashed potatoes is this Loaded Mashed Potato Casserole.

Make this, and you’ll use up 4 cups of mashed potatoes, so this might be the only leftover recipe you need (or, you can easily make a half batch of this if you have less leftovers).

It’s loaded with all the good stuff, like bacon, cheese, sour cream and two kinds of onions, and topped with crushed cheese crackers for good measure.

“This recipe is a winner! Easy to improvise if needed. I made it yesterday and it turned out to be melt in your mouth, delicious and memorable. Absolutely perfect way to use up leftovers!”

—Melinda

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Deliciously classic Russet Mashed Potatoes with Heavy Cream

Mashed potatoes are my ultimate comfort food, and I was taught to make them the best they can possibly be in culinary school.

This homemade mashed potatoes recipe takes the dish to a new level of creaminess and indulgence with heavy cream and butter. It’s also seasoned to perfection with four secret spices I learned from some of the best chefs in the country.

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This potato salad with bacon uses an easy technique to ensure it is perfectly dressed when you serve it.

More so than a lot of foods, there is a HUGE number of ways to make potato salad. Sauces, add-ins and even the type of potato may vary.

But I think the one thing we can all agree on is a good version of it needs to be properly dressed. Not an overly gloppy mayo-laden mess, but definitely not dry and under-seasoned either.

This potato salad with bacon recipe uses a technique I’ve been relying on for years – dividing the dressing in half and adding it at two different stages.

Have you ever added your dressing to warm potatoes, refrigerated your salad, and then wondered where all your dressing disappeared to? The potatoes suck it all up sometimes!

With this technique, you toss the still-warm potatoes with half of the dressing, then chill the salad to allow the warm potatoes to suck up and marinate in all of that flavorful dressing.

Then, once it’s chilled, just before serving, you add the rest of the dressing and toss again.

This technique ensures that the potatoes are seasoned by absorbing some of the dressing, but there’s also more dressing for the surface of that potatoes. It’s a perfectly dressed potato salad.

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You will love these Potato Cakes from Mashed Potatoes

The thing about three person families is that we ALWAYS have leftovers. Having grown up in a three person family, and now having a three person family of my own, I know this to be a fact. And it’s a fact I kind of love, to be honest.

We are not a family who hates leftovers. We love having leftovers, because it means that lunch for the next day is already taken care of!

But let’s be honest, some leftovers aren’t so great simply reheated as is (looking at you, sadly, salmon pasta). That’s why I have a breakfast casserole that serves as a leftover cornbread recipe, and I have a leftover turkey chili in my back pocket, too.

Mashed potatoes are another thing that I don’t love simply reheated on their own. Unlike mini Hasselback potatoes, which you can make in advance and then reheat, mashed potatoes are really best when they’re fresh.

After that, I think they’re a little better repurposed into something else, like the tops of mini shepherd’s pies, or my original leftover mashed potatoes recipe that is a casserole with lots of cheese and bacon.

Today, I’m sharing another idea for repurposing leftover mashed potatoes. This mashed potato cake recipe is similar to a dish my mom used to make for the three of us, and now I make these leftover mashed potato cakes for my family, too!

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Is there anything more comforting than a bowl of mashed potatoes and homemade gravy (or even bacon gravy)? In my house, they’re not just for holidays (although we surely have them then, too, and a potato cake or my leftover mashed potatoes recipe the next day).

Mashed potatoes are the first thing I want when I feel under the weather, or when it’s cold and gloomy outside.

And if I’m serving a juicy flat iron steak on grill, the meal isn’t complete without homemade mashed potatoes with heavy cream (and maybe some Dr. Pepper baked beans, too).

I just really enjoy the process of making mashed potatoes, and experimenting with them by adding unique ingredients and flavorings. These Blue Cheese Mashed Potatoes are the ones I’m currently digging the most.

They’re the perfect accompaniment to prime rib, ham, or lamb lollipops, or turkey (and no gravy is really needed). You could even put them on top of mini shepherd’s pies!

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Full disclosure, I remember my fellow students and I rolling our eyes at some of the techniques we learned in culinary school.

Many things, like learning how to tournée vegetables, just seemed so out of place in the 21st century. When were we ever going to use that? (I still haven’t).

Others seemed silly as the instructor was demonstrating, but once I tasted the finished product, I couldn’t deny that I was happy to have learned it.

These Mini Hasselback potatoes fall into the second category. Like my roasted acorn squash slices and apple rose tart, they may look SUPER fancy, but are actually pretty easy for any home cook with a sharp knife to accomplish.

The combination of an extra crisp outside and super tender center of this Easter potato recipe will have you going back for a second helping. They’re also one of my favorite side dishes for ribs.

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When you’ve been blogging for as long as I have (10 years, if you remember from my lemon curd cake post!), it’s easy to think you have just about every recipe possible in your archive.

But one thing that I very much come up short on is Irish-inspired recipes for St. Patrick’s Day, other than my mini shepherds pies and Baileys brownies.

But watching The Banshees of Inisherin apparently has me inspired, so I have a few new ones planned for this year, including corned beef egg rolls, and this Colcannon Soup recipe.

This soup is inspired by a traditional Irish dish that I was lucky enough to taste while working as a food stylist years ago. The combination of potatoes and cabbage may seem a little boring, but I can promise you that the flavor of the finished cabbage potato soup is anything but!

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When it comes to celebrating St. Patrick’s Day with a meal, those of us who don’t love corned beef (except sometimes in corned beef egg rolls) don’t have a ton of options.

My colcannon soup is always tasty. And sure, we could just drown our sorrows in a beer charcuterie board and Baileys brownies, but you need something more than just cheese and brownies, right?

While my wine and cheese board can certainly make an argument for an entire meal based on cheese and alcohol, I have another idea.

This mini shepherd’s pie recipe is made in a muffin pan, producing perfectly portable, bite-sized versions of a classic St. Patrick’s Day meal.

If you’re attending a gathering this year, these would be perfect. No serving spoon needed, just grab them and enjoy!

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It’s no secret that lemon juice is a crucial ingredient in many of my recipes (have you tried my lemon margarita and lemon smoothie yet?), but did you know I even like lemon juice on my french fries?

One of my favorite local Greek carryout restaurants serves their french fries topped with feta cheese (which I love, see also: feta dressing and watermelon feta salad), oregano and lemon juice. These fries are such a perfect accompaniment to a great gyro or Greek salad.

This restaurant also serves a stellar Greek lasagna, so narrowing down what I want to order can be a difficult decision. But as soon as I tried fries this way, I was hooked, and I always find a way to order them now (even if that means eating lasagna with a few fries on the side).

These Greek yogurt mashed potatoes are my adaption of this delicious flavor combination (and they make amazing mashed potato cakes and loaded mashed potato casserole if you have leftovers!).

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