Want to take roasted potatoes to the next level? These golden Greek Lemon Potatoes, also known as Patates Lemonates, are packed with lemon flavor, roasted garlic, and rich olive oil. They’re perfectly crisp around the edges while staying soft and creamy inside, making them melt into your mouth. If you’ve ever ordered Greek lemon potatoes at a restaurant and wondered how they get that irresistible texture and flavor, this foolproof recipe delivers the same results right in your own kitchen. Our family can’t get enough of them!

GREEK LEMON POTATOES

Unlike standard roasted potato recipes, Greek lemon potatoes are cooked in a flavorful lemon-garlic broth first, allowing every bite to soak up bold Mediterranean flavor before roasting to golden perfection. They are half-braised, half-roasted. The result? Tender potatoes with caramelized edges and a tangy, savory finish that pairs beautifully with chicken, lamb, seafood, or your favorite Greek-inspired meals.

The key to authentic Greek lemon potatoes is letting the potatoes fully absorb the lemon-garlic broth before they crisp up in the oven. Many recipes either leave too much liquid in the pan or dry the potatoes out before they become tender. This tested method ensures the potatoes stay flavorful inside while developing slightly crispy edges on the outside.

Find my expert tips on how to make homemade Greek Lemon Potatoes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Greek Lemon Potatoes Recipe:

• Restaurant-Quality At Home: This recipe tastes just like the Greek lemon potatoes you’d order at your favorite Mediterranean restaurant, but more fresh.
• Golden & Delicious: These potatoes roast up beautifully golden and slightly crisp on the outside while staying soft, creamy, and fluffy inside.
• Authentic Greek Flavors: Fresh lemon juice, garlic, oregano, and olive oil create the classic bright and savory flavor that makes Greek lemon potatoes so irresistible.
• Greek Cooking Technique: The potatoes are first braised in a lemon-garlic broth, then roasted for incredible texture and flavor.
• Great For Entertaining: These Greek potatoes are always a crowd favorite and look impressive served on a large platter with fresh lemon wedges and oregano.

Ingredients

• 2 ½ lbs. Yukon Gold potatoes
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup olive oil
• 1/3 cup freshly squeezed lemon juice
• 5 garlic cloves, finely minced
• 1 Tablespoon dried oregano
• 2 teaspoons salt

Instructions

Preheat the oven to 400°F.

Peel the potatoes, then cut larger ones into 4 wedges (about 1½ inches thick) and medium potatoes into 3 wedges.

Add the potato wedges to a roasting pan along with the remaining ingredients and toss to coat evenly.

Roast for 20 minutes, then turn the potatoes. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed and a small amount of oil remains in the pan.

Crisp The Potatoes

Transfer the potatoes to a separate baking sheet. Tilt the original pan and carefully spoon off as much oil as possible (a little juice is fine), then drizzle it over the potatoes. Return to the oven and roast for 35 minutes, turning once or twice, until golden and crisp around the edges.

Transfer the potatoes to a large platter. Spoon the reduced garlic juices over the top (or toss the potatoes in the pan). Garnish with lemon wedges, if desired. Serve and enjoy!

Servings

Serves 5

Storage and Reheating

Store leftover Greek Lemon Potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, spread the potatoes on a baking sheet and warm them in a 400°F oven for 10-15 minutes, or until heated through and crispy again. You can also reheat them in an air fryer for a few minutes to help restore their crisp edges. While microwaving works for convenience, the potatoes will lose their signature texture.

Holly’s Tips for Greek Lemon Potatoes Recipe:

• Choose The Right Potatoes: Use starchy Yukon potatoes rather than waxy varieties, as they soak up flavor better.
• Grate The Garlic: For best results, finely grate the garlic using a microplane so it blends into the stock. This helps prevent small pieces from burning.
• Don’t Skip The Salt: It may seem like a lot, but potatoes really need a good amount of salt for proper flavor.
• For Crisping: You can skip transferring the potatoes to a separate tray, but the results will vary: either less crispy, unevenly golden potatoes, or well-colored potatoes with some burnt edges and garlic. If you prefer less browning, leave them in the same pan and roast for about 20 more minutes, keeping a close eye so the garlic doesn’t burn.
• Just Before Serving: Drizzle the garlic pan juices over the potatoes instead of tossing them to help maintain their crisp edges. You can also skip reducing the juices and use them as-is—this step is optional.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try these delicious Garlic Parmesan Roasted Potatoes.

Wanting something different? Make my German Potato Salad next!

Looking for something to serve with these potatoes? Try this juicy Grilled Lemon Chicken.

Searching for more side dishes? Try these highly-rated recipes: Garlic Parmesan Scalloped Potatoes, Crock Pot Creamy Mashed Potatoes, and Cheesy Broccoli Twice-Baked Potatoes.

Have you made this Greek Lemon Potatoes recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GreekLemonPotatoes #LifeInTheLofthouse

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Greek Lemon Potatoes

Meet your new favorite side dish. Authentic Greek Lemon Potatoes are golden, flavorful, and roasted to perfection!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Ingredients

• 2 ½ lbs. Yukon Gold potatoes
• 1 ½ cups low-sodium chicken broth
• ½ cup olive oil
• ⅓ cup freshly squeezed lemon juice
• 5 garlic cloves, finely minced
• 1 Tablespoon dried oregano
• 2 teaspoons salt

Instructions

• Preheat the oven to 400°F.
• Peel the potatoes, then cut larger ones into 4 wedges (about 1½ inches thick) and medium potatoes into 3 wedges.
• Add the potato wedges to a roasting pan along with the remaining ingredients and toss to coat evenly.
• Roast for 20 minutes, then turn the potatoes. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed and a small amount of oil remains in the pan.

Crisp The Potatoes

• Transfer the potatoes to a separate baking sheet. Tilt the original pan and carefully spoon off as much oil as possible (a little juice is fine), then drizzle it over the potatoes. Return to the oven and roast for 35 minutes, turning once or twice, until golden and crisp around the edges.
• Transfer the potatoes to a large platter. Spoon the reduced garlic juices over the top (or toss the potatoes in the pan). Garnish with lemon wedges, if desired. Serve and enjoy!

Notes

Yields: 4 to 5 servings

Recipe adapted from: Recipe Tin Eats.

The post Greek Lemon Potatoes appeared first on Life In The Lofthouse.

When it comes to comfort food with a slight kick, Jalapeño Au Gratin Potatoes delivers in every way. This dish combines creamy, cheesy layers of thinly sliced Idaho potatoes with a subtle heat from steeped jalapeños, making it a standout side dish for any meal. Perfect for holiday feasts, family dinners, or potluck gatherings, these potatoes are as bold in flavor as they are beautiful when served. Ready to impress your family and friends? Preheat the oven, grab your potatoes, and let the magic begin!

JALAPENO AU GRATIN POTATOES

Au gratin potatoes are a timeless dish, but this version takes things to the next level with the addition of jalapeños. The cream steeps with the sliced peppers, infusing the dish with a gentle heat that complements the richness of the cheese and potatoes. It’s a wonderful way to elevate a classic recipe, giving it a little edge without overwhelming the dish with spice.

These potatoes are more than just a side dish—they are a showstopper. The creamy layers, cheesy topping, and gentle kick make this recipe stand out. Provolone melts beautifully, creating a creamy, gooey texture. These aren’t just for special occasions; this recipe can also transform a simple weeknight meal into something extraordinary.

INGREDIENTS

• 3 cups heavy whipping cream
• 1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)
• 5 medium Idaho potatoes (about 2 ½ lbs.)
• 1/2 Tablespoon Kosher salt
• 1/2 teaspoon white pepper
• 2 cups shredded mild Provolone cheese
• Freshly chopped parsley, for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Set aside.

Place the heavy whipping cream and sliced jalapeños in a small saucepan. Heat over medium heat. Do not boil. We are only steeping the jalapeño flavor into the cream. When the cream starts to come to a simmer, remove from heat and allow it to steep and cool for 10 minutes.

Meanwhile, peel and rinse potatoes then place in cold water. Thinly slice the potatoes on a mandolin into 1/8-inch rounds. Shingle the potatoes in the prepared casserole dish in even layers. Sprinkle each layer with a little bit of the salt and pepper. Repeat this process a few times.

Pour the steeped cream and jalapeño slices evenly over the potatoes. Cover with foil. (Poke a few holes in the foil for ventilation).

Bake in the preheated oven for 50 to 60 minutes or until potatoes are fork tender. Carefully remove from the oven and carefully remove the foil. Top evenly with the cheese.

Turn the oven to broil. Place back in the oven, uncovered, and broil until the cheese is melted and bubbly. (Watch closely the entire time so it doesn’t burn!) Top with a little fresh parsley for color. Serve warm and enjoy!

SERVINGS

This recipe makes approximately six hearty servings, perfect for a cozy family dinner or an intimate gathering with friends!

ADJUSTING THE SPICE LEVEL

If you love the idea of Jalapeño Au Gratin Potatoes but are wary of the heat, this recipe is easily customizable. Use just one small jalapeño for a milder flavor and make sure to remove every seed and membrane, where most of the spice resides. If you’re a spice lover, go ahead and use two jalapeños or even add a pinch of cayenne to the cream for an extra kick.  

STORING AND REHEATING

Got leftovers? Lucky you! This dish reheats beautifully, making them an excellent option for enjoying the next day. To store, simply transfer any leftovers into an airtight container and refrigerate for up to three days. When you’re ready to reheat, place the potatoes in an oven-safe dish, cover with foil to maintain moisture, and bake at 350°F until warmed through—about 15 minutes, depending on the portion size.

For smaller servings or a quick lunch, reheating in the microwave is a convenient option; just heat in 30-second intervals, stirring gently between rounds, until hot. These leftovers might just become your favorite part of the meal!

MAKE AHEAD

These potatoes are a fantastic make-ahead dish. Assemble the layers, pour over the cream, and cover the dish tightly with foil. Refrigerate for up to 24 hours. When you’re ready to bake, remove the dish from the fridge and allow it to sit at room temperature for about 30 minutes before placing it in the oven.  Bake as normal.

SERVING SUGGESTIONS

While these potatoes are a star on their own, pairing them with the right dishes can elevate your meal even more. Here are some ideas: 

– Main Courses: Serve alongside roasted turkey, glazed ham, grilled steak, or seared salmon.

– Vegetables: For other sides to serve alongside with try varieties of roasted Brussels sprouts, steamed green beans, or sautéed asparagus for a complete plate.  

– Salads: A crisp Caesar salad or a fresh garden salad balances the richness of the potatoes perfectly. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE POTATO SIDE DISHES!

Cheesy Potato Casserole – The perfect side of any occasion! Tender potatoes mixed with creamed soup and baked with lots of cheese on top.

Savory Roasted Potatoes – Crispy on the outside, tender on the inside! This combination of flavor comes from the garlic, Rosemary and Dijon mustard.

German Potato Salad – Coated in a delicious and tangy dressing made of bacon, vinegar and Dijon mustard. These potatoes are soft and packed full of flavor.

Parmesan Ranch Potato Chips – The perfect snack or side dish for your summer potlucks and barbecues. This yummy snack will be devoured by everyone!

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Jalapeño Au Gratin Potatoes

Creamy, cheesy layers of Idaho potatoes with subtle heat from fresh jalapeños. These wonderful potatoes go with just about any meal!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

• 3 cups heavy whipping cream
• 1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)
• 5 medium Idaho potatoes (about 2 ½ lbs.)
• 1/2 Tablespoon Kosher salt
• 1/2 teaspoon white pepper
• 2 cups freshly grated mild Provolone cheese (or shredded Mozzarella cheese)
• Freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Set aside.
• Place the heavy whipping cream and sliced jalapeños in a small saucepan. Heat over medium heat. Do not boil. We are only steeping the jalapeño flavor into the cream. When the cream starts to barely come to a simmer, remove from heat and allow it to steep and cool for 10 minutes.
• Meanwhile, peel and rinse potatoes then place in cold water. Thinly slice the potatoes into 1/8-inch rounds. (I use a mandolin slicer.) Shingle the potatoes in the prepared casserole dish in even layers. Sprinkle each layer with a little bit of the salt and pepper. Repeat this process a few times.
• Pour the steeped cream and jalapeño slices evenly over the potatoes. Cover with foil. (Poke a few holes in the foil for ventilation).
• Bake in the preheated oven for 50 to 60 minutes or until potatoes are fork tender. Carefully remove from the oven and carefully remove the foil. Top evenly with the cheese.
• Turn the oven to broil. Place back in the oven, uncovered, and broil until the cheese is melted and bubbly. (Watch closely the entire time so it doesn’t burn!) Top with a little fresh parsley for color. Serve warm and enjoy!

Recipe slightly adapted from: Ocean Prime.

The post Jalapeño Au Gratin Potatoes appeared first on Life In The Lofthouse.

I’m a self-proclaimed carboholic. If I had to pick just one thing to live off for the rest of my life, it would be a toss-up between bread and potatoes. There’s something so satisfying about starchy goodness, whether its warm dinner rolls fresh from the oven or crispy roasted potatoes. Potatoes hold a special place in my heart—they’re endlessly versatile, and these Cheesy Broccoli Twice-Baked Potatoes are one of my all-time favorites. They’re versatile enough to serve year-round, pairing perfectly with cozy winter dinners or as a side dish for summer barbecues. No matter the occasion, they’re always a crowd-pleaser. Rich, creamy, and loaded with cheesy goodness, these potatoes are the epitome of comfort food, and I can’t wait to share this recipe with you.

CHEESY BROCCOLI TWICE-BAKED POTATOES

These potatoes work just as well for a fancy holiday dinner as they do for a casual backyard barbecue. Pair them with roasted chicken, steak, or grilled salmon for a hearty meal. They also make a fantastic vegetarian option when served with a crisp green salad on the side.

Broccoli and cheese are a classic duo that never fails. The creamy, melty cheese complements the tender broccoli so beautifully, creating a flavor combination that’s hard to resist. The broccoli adds a subtle crunch and freshness that balances the richness of the cheese and potatoes. Even picky eaters will love the cheesy goodness and creamy texture of these potatoes. Now, when you add fluffy mashed potatoes into the mix, it’s pure magic. This recipe combines all those elements, with a hint of ranch dressing and sour cream to take it to the next level of deliciousness. Every bite is packed with flavor, making it a side dish that can easily steal the spotlight from the main course.

INGREDIENTS

• 4 medium Russet potatoes
• 1 cup cooked broccoli florets
• 1 1/2 cups shredded mild cheddar cheese, divided
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder

COOKING INSTRUCTIONS

Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.

**Potatoes will be very hot when they’re done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**

Carefully remove potatoes from the oven. Allow to cool for 30 minutes.

Cut the potatoes in half lengthwise so you’ll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped-out potatoes in a large bowl. Set the potato skins onto a cookie sheet.

Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix well.

Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until the cheese is melted. Serve warm and enjoy!

SERVINGS

This recipe creates 8 twice-baked potatoes. Each person gets 1 to 2 potato halves, depending on their appetite. These halves are generously stuffed and packed with flavor, making them satisfyingly filling. If you’re hosting a larger group or need a dish to share at a potluck, doubling the recipe is a breeze. Simply bake a few more potatoes, whip up an extra batch of the cheesy broccoli filling, and you’ll have enough to go around.

A DISH FOR ANY OCCASION

Hosting a summer cookout? These potatoes are the ideal pairing for all your barbecue favorites. Picture them alongside juicy burgers fresh off the grill, smoky ribs slathered in barbecue sauce, or char-grilled chicken. Their creamy, cheesy filling provides a satisfying contrast to the bold flavors of grilled meats.

When the weather cools and cozy dinners take center stage, these twice-baked potatoes fit right in. Pair them with a steaming bowl of creamy broccoli soup or a hearty beef stew brimming with tender vegetables. Their warm, gooey center and crispy baked skin are a comfort food dream, perfect for curling up on a chilly winter night.

Planning a holiday feast? These potatoes also make an excellent addition to festive spreads, holding their own next to glazed ham, roasted turkey, or prime rib.  

LEFTOVERS

Got leftovers? Consider yourself lucky because these Cheesy Broccoli Twice-Baked Potatoes reheat beautifully. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for about 15 to 20 minutes, or until warmed through. If you’re in a hurry, the microwave works just as well for a quick single-serving option. Leftovers make a great lunch or side dish the next day.

CREATIVE CUSTOMIZATION

You can easily customize these to suit your taste preferences or dietary needs. Love bacon? Sprinkle crispy crumbled bacon into the filling or on top for an added smoky flavor. Prefer a spicy kick? Add a dash of cayenne pepper, a drizzle of hot sauce, or mix in diced jalapeños for a bold twist. For a healthier take, swap the sour cream with Greek yogurt and use low-fat cheese. You can even mix up the veggies—swap broccoli for spinach, sautéed mushrooms, or roasted red peppers to create a new flavor profile.

Vegetarians can enjoy this as-is, but if you’re craving more protein, stir in shredded rotisserie chicken or cooked ground turkey. With so many ways to tweak and enhance the recipe, you can create a version that’s uniquely yours every time!

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECT POTATO DISHES!

Potatoes au Gratin – Thinly sliced potatoes covered in cream, garlic and Monterey Jack cheese then baked to perfection. These are the ultimate side dish!

Crock Pot Creamy Mashed Potatoes – Delicious and so easy to make. I love that making mashed potatoes this way saves one extra stove-top burner!

Loaded Chicken and Potato Casserole – Seasoned chicken and potatoes baked and topped with bacon, cheese and green onion for one phenomenal dish!

Garlic Parmesan Roasted Potatoes – A side dish you won’t soon forget! The garlic and Parmesan cheese packs flavor in every bite in these tender potatoes.

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Cheesy Broccoli Twice-Baked Potatoes

A winning combo of cheddar cheese, broccoli and creamy ranch is stuffed in these Cheesy Broccoli Twice-Baked Potatoes. These potatoes are the ultimate side dish!

Prep Time 45 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8

Author Holly

Ingredients

• 4 medium Russet potatoes
• 1 cup cooked broccoli florets
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder

Instructions

• Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.
• **Potatoes will be very hot when they're done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**
• Carefully remove potatoes from oven. Allow to cool for 30 minutes.
• Cut the potatoes in half lengthwise so you'll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped out potato in a large bowl. Set the potato skins onto a cookie sheet.
• Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix together well.
• Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until cheese is melted. Serve warm and enjoy!

The post Cheesy Broccoli Twice-Baked Potatoes appeared first on Life In The Lofthouse.

When it really comes down to it I am a meat and potatoes kind of gal. There is nothing quite like a meal when the menu is centered around these two ingredients. These two components always add a special layer of comfort when shared over the dinner table. My Shepherd’s Pie Baked Potatoes are meat, potatoes, and more! And they may just become your family’s new favorite meal. No matter how you split your baked potato, the savory shepherd’s topping will definitely satisfy.

SHEPHERD’S PIE BAKED POTATOES

Are you looking for a dinner that tastes like it’s been tended to all day, but really has only been in the works for an hour? This is one of those recipes that is sure to impress, can be ready to enjoy in just over 60 minutes. While the spuds bake, the Shepherd’s sauce is created with lean ground beef that’s seasoned with garlic powder, onion flakes, chili powder, and tomato sauce. Then green beans and corn are added to bring it all together!

Once the potatoes are hot and tender, split them down the middle, and fill them to the brim with the Shepherd’s sauce. Usually a traditional Shepherd’s Pie is meat on the bottom with potatoes on top, but this recipe turns everything up on its head! But in a delicious way!

INGREDIENTS

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherd’s Sauce

• 1 pound lean ground beef or ground lamb. (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Wash potatoes with water. Dry with paper towels.

Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a couple holes in the potatoes with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.

When potatoes have about 15 minutes left to bake, start on the shepherd’s sauce. 

Shepherd’s Sauce

In a large skillet, brown ground beef over medium-high heat. Drain any grease. 

Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn.

Continue to stir and cook until mixture boils. Reduce heat to low and allow to simmer until potatoes are ready.

Once potatoes are finished baking, carefully remove from the oven. They will be very hot! Let potatoes rest so they can cool a bit. Cut a slit on top of each potato and then squeeze sides to open.

Top each potato with meat sauce. You can also top with shredded cheese, sour cream and chives. Enjoy!

SERVINGS

This recipe serves 6. You can easily double the recipe if needing to serve more.

STORING LEFTOVERS

If you have a couple of potatoes and some of the meat mixture left over, then not to worry! Store the potatoes wrapped in the fridge, and the Shepherd’s Sauce in a separate container stored in the fridge. I recommended warming the potato in the microwave for a minute or so and then warm the sauce separately.

MEAT OPTIONS

A traditional Shepherd’s Pie is served with lamb instead of beef. I have found that my kids are more likely to clean their plates and eat every bite if I use beef, so that is what is included here. If you prefer lamb and a traditional flavor combination, then go ahead and substitute here. You can also ground turkey or chicken if you’re looking for a leaner option, but still want all the flavor. Either way you are about to have one the tastiest baked potatoes of your life.

SIDE DISHES

This meal is great because it has a veggies, carbs, and protein built right into the recipe. The Lofthouse crew is a hungry bunch, so sometimes I like to serve these potatoes with a simple side green salad. You can also serve these with a roll or my Garlic Parmesan Knots to help clean your plate!

ENJOY THIS RECIPE? HERE ARE A FEW MORE MEAT AND POTATO MEALS!

Chicken Pot Pie Baked Potatoes – A savory chicken pot pie gets reinvented! This Sunday dinner classic ditches the crust for a warm baked potato.

Taco Potatoes – Instead of wrapping your favorite taco into a hard or soft shell, try this recipe with a warm baked potato with taco meat and all the toppings.

Shepherd’s Pie – This warm and cozy recipe consists of a savory ground beef base with vegetables topped and baked with mashed potatoes and cheese.

Loaded Chicken and Potato Casserole – A deep casserole dish is mixed with tender pieces of chicken, soft chunks of potato, and topped with melted cheese.

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Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Potatoes are everything you love about classic shepherd’s pie but served over a warm baked potato!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

Potatoes

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherds Pie Sauce

• 1 pound lean ground beef or ground lamb (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn
• shredded cheddar cheese optional

Instructions

• Preheat oven to 400 degrees F. Wash potatoes with water. Dry with paper towels. Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a few holes in each potato with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.
• When potatoes have about 15 minutes left to bake, start on the shepherd's pie sauce.

Shepherd's Pie Sauce

• In a large skillet, brown ground beef over medium-high heat. Drain any grease. Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn. Continue to stir and cook until mixture boils. Reduce heat to low and let simmer until potatoes are ready.
• Once potatoes are finished baking, carefully remove from oven. They will be very hot! Let potatoes rest so they can cool a bit. Once able to handle, cut a slit on top of each potato and then squeeze sides to open. Top each potato with meat sauce. (You can also top with shredded cheese, sour cream and chives. Enjoy!

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What is my favorite vegetable? Potatoes. Potatoes are always at the top of my list. No matter how they’re prepared, it’s a guarantee they will be my favorite dish on my plate. They can also be made in so many ways. The list seems to be endless! My Garlic Parmesan Scalloped Potatoes are a creamy and cheesy way to make spuds. If you’ve never had the pleasure of enjoying scalloped potatoes, then this is the recipe to try!

GARLIC PARMESAN SCALLOPED POTATOES

Yukon Gold or Russet potatoes are thinly sliced and topped with a garlic cream sauce. Fresh Parmesan cheese is added and then they’re baked to perfection. These potatoes are so comforting. I usually make them for Sunday dinners and also for holiday meals!

INGREDIENTS

• Russet or Yukon Gold potatoes
• Heavy cream
• Milk
• All-Purpose flour
• Garlic
• Salt
• Pepper
• Freshly grated Parmesan cheese

INSTRUCTIONS

Preheat the oven to 400°F. Grease a 9×13-inch baking dish; set aside.

In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.

Peel potatoes then rinse well in water. Slice potatoes into 1/8 inch thick rounds. (I use my mandolin slicer.)

Spread 1/3 of the sliced potatoes in the prepared dish. Pour 1/3 of the garlic cream mixture evenly over the potatoes. Repeat this process two more times, ending with the cream mixture. Sprinkle the fresh Parmesan cheese evenly over the top. Cover dish with foil and bake for 30 minutes.

Carefully remove foil (it will be hot!) and bake another 20 minutes, or until potatoes are tender and golden-brown. Remove from oven and let stand 5 minutes before serving.

WHAT TO SERVE WITH THESE POTATOES

The variety of recipes that you can serve with this side dish is almost limitless! I especially love to serve these with my Slow Cooker Honey Glazed Ham. Paired with a green salad and a French Bread Roll will make anyone’s dinner so memorable.

SERVINGS

This recipe yields 8 side servings.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE POTATO SIDES!

Savory Roasted Potatoes – Diced russet potatoes are seasoned and roasted for a great side dish to any protein!

Cheesy Potato Casserole – Shredded potatoes mixed together with plenty of cheese and baked until a bubbly.

Ranch Roasted Potatoes – These flavorful potatoes are dusted with a ranch seasoning and roasted to perfection.

Twice Baked Potatoes – Potato skins filled with potato, cheese and bacon then baked again until golden.

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Garlic Parmesan Scalloped Potatoes

Filled with a creamy garlic sauce and Parmesan cheese, these incredible scalloped potatoes pair well with so many meals!

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Ingredients

• 1 ½ cups heavy whipping cream
• 1/2 cup milk
• 2 Tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large Russet or Yukon Gold potatoes (about 2 ½ pounds)
• 1 cup freshly grated Parmesan cheese
• freshly chopped parsley or chives (optional)

Instructions

• Preheat the oven to 400°F. Grease a 9×13-inch baking dish; set aside.
• In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.
• Peel potatoes then rinse well in water. Slice potatoes into 1/8 inch thick rounds. (I use my mandolin slicer.)
• Spread 1/3 of the sliced potatoes in the prepared dish. Pour 1/3 of the garlic cream mixture evenly over the potatoes. Repeat this process two more times, ending with the cream mixture. Sprinkle the fresh Parmesan cheese evenly over the top. Cover dish with foil and bake for 30 minutes.
• Carefully remove foil (it will be hot!) and bake another 20 minutes, or until potatoes are tender and golden-brown. Remove from oven and let stand 5 minutes. Top with freshly chopped parsley or chives, if desired. Serve and enjoy!

Notes

Nutrition Info: 1 serving = 313 calories / 22 fat / 32 carbs / 14 protein

Recipe makes 8 servings total. 

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I cannot believe it has taken me this long to share this recipe! I’ve been making these amazing Breakfast Potatoes for years, and it is one that I hold close to my heart. When Kale and I were dating, I loved to cook for him. These potatoes were one of the first things I fed him and he loved them! They have become a breakfast tradition ever since. These aren’t the usual hash browns you’ll find at a diner, they are so much more. I’m excited they are finally making their Life in the Lofthouse debut!

BREAKFAST POTATOES

Crispy and flavor-packed breakfast potatoes are out of this world delicious, and make appearances often at our kitchen table. Russet or red potatoes baked with garlic, onion, bell peppers, butter, and seasonings. These are a versatile side dish that go well with so many recipes. I especially like to serve these as a side dish for dinner!

INGREDIENTS

• 1 bag (5-pounds) Russet or Red potatoes, cut into cubes
• 3 cloves of minced garlic
• 1 small yellow onion, diced
• 1 to 2 green bell peppers, seeded then diced
• 1 to 2 red bell peppers, seeded then diced
• ¼ cup vegetable oil
• ¼ cup butter, melted
• 1 ½ teaspoons seasoned salt
• ¼ teaspoon onion powder
• Salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 425 degrees F.

In a very large bowl (or two large bowls) add the cubed potatoes, onion, garlic, bell peppers, oil, butter, seasoned salt, onion powder, salt and pepper. Toss well to combine ingredients. Divide mixture evenly among two large rimmed baking sheets. Spread potatoes out into one even layer. Bake for 20 to 25 minutes. (Stir halfway through the baking time, so that everything cooks evenly.)

Now, raise the heat to 500 Degrees F. Bake potatoes for another 12 minutes, or until potatoes are golden brown and crispy. *Make sure to keep an eye on them so that they don’t burn!

Season again with a little more salt and pepper. Serve warm and enjoy!

WHAT TO SERVE WITH BREAKFAST POTATOES

This side goes well with practically any breakfast food. Fry a couple of eggs and serve with toast for a complete and well-rounded meal. Add a side of bacon or sausage if you want to get a little more protein in the morning. We love to make these and put them in breakfast burritos.

TIPS FOR THE BEST POTATOES

• Make sure to bake the potatoes at the oven temperatures recommended.
• Dice the potatoes the same size so they all cook evenly together.
• Don’t reduce the oil or butter amounts. Potatoes need a decent amount of fat when baking.
• Be sure to toss halfway through the baking time; otherwise they won’t cook evenly.
• Season with plenty of salt and pepper!

Once you find your favorite way to eat these amazing potatoes, share them with me on Instagram @LifeintheLofthouse

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE BREAKFAST MEALS!

Breakfast Enchiladas – Flour tortillas stuffed with scrambled eggs, cheese, potatoes and topped with more cheese and crispy bits of bacon.

Scrambled Egg Breakfast Muffins – Breakfast muffins packed with protein and veggies.

Sausage, Egg and Feta Hash – This breakfast favorite has a base of potatoes, sausage and topped with an over-medium egg and feta cheese.

Bacon and Queso Breakfast Tacos – Scrambled eggs and Queso stuffed inside flour tortillas for the ultimate taco experience!

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Breakfast Potatoes

Crispy and flavor-packed potatoes with onions, and bell peppers. These are the best side dish to start your day with!

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 10

Calories 267kcal

Ingredients

• 1 bag (5-pounds) Russet or Red potatoes, cut into cubes
• 1 small yellow onion, diced
• 3 cloves of minced garlic
• 1 to 2 green bell peppers, seeded then diced
• 1 to 2 red bell peppers, seeded then diced
• ¼ cup vegetable oil
• ¼ cup butter, melted
• 1 ½ teaspoons seasoned salt
• ¼ teaspoon onion powder
• Salt and pepper, to taste

Instructions

• Preheat the oven to 425 degrees F. In a very large bowl (or two large bowls) add the cubed potatoes, onion, garlic, bell peppers, oil, butter, seasoned salt, onion powder, salt and pepper. Toss well to combine ingredients.
• Divide mixture evenly among two large rimmed baking sheets. Spread potatoes out into one even layer. Bake for 20 to 25 minutes. (Stir halfway through the baking time, so that everything cooks evenly.)
• Now, raise the heat to 500 Degrees F. Bake potatoes for another 12 to 15 minutes, or until potatoes are golden brown and crispy. *Make sure to keep an eye on them so that they don’t burn! Season again with a little more salt and pepper. Serve warm and enjoy!

Nutrition

Serving: 1 serving | Calories: 267kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g

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I can’t think of anything more comforting than a dish where potatoes are the star. Especially when it comes to snacks. Potato chips, French fries, and of course, tater tots! I first discovered this miraculous dish while in Maui with our friends. We were staring at the ocean waves, enjoying a few cold drinks, and snacking on these amazing totchos. I knew instantly I would need to recreate them for my blog. These Loaded Totchos are a fantastic fusion of both nachos and tater tots. What’s not to love?

LOADED TOTCHOS

This incredible appetizer starts with a base of golden fried tater tots. First, let’s take a moment here to appreciate the tater tot. It can get overlooked and overshadowed by the more popular French fry. Tots are light nuggets of deliciousness that deserve to be recognized. These fried potatoes are then topped with traditional nacho ingredients including Colby-Jack cheese, crispy bacon, green onion, and spicy fry sauce. Not sure what fry sauce is? We’ll get to that special ingredient a little later.

INGREDIENTS

• Frozen tater tots
• Shredded Colby-Jack cheese
• Chopped bacon
• Sliced green onion
• Spicy fry sauce

INSTRUCTIONS

Bake or Air-fry frozen tater tots according to their package directions. Once cooked, place tots in a single layer on a large cooking sheet.

While the tater tots are cooking, pan fry 6 strips of bacon in a skillet. Once they have been cooked and are properly crispy, remove them from the pan and place on a paper towel-lined plate to soak up any excess grease. Chop up bacon.

Sprinkle the shredded cheese and chopped bacon all over the cooked tater tots. Place in oven and bake 5 minutes or until cheese is melted. Carefully remove from oven.

Sprinkle the tops with green onion and serve with spicy fry sauce. Regular nachos are finger food, but I highly recommend using a fork for this recipe.

SPICY FRY SAUCE

Those of you that are from Utah, you know what fry sauce is. For those of you that don’t know, make sure to check out my recipe for my Homemade Fry Sauce. Essentially it is the marriage between mayonnaise and ketchup that has the heart, and taste buds, of every Utahn.

Now, to make this life changing dipping sauce even better all you need to do is add a little cayenne pepper. This will give it the right amount of smokey heat that isn’t too overpowering. You can also try adding Tabasco sauce, or a dash of your favorite hot sauce into the mixture. I am telling you what, you’re going to want to put it on everything!

SERVINGS

This recipe makes about 6 servings. If you need to serve more you can easily double the recipe. Loaded Totchos are one of the best sharing appetizers out there! I highly doubt that you will find someone who won’t want at least a few bites.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES TO SHARE!

Crock Pot Queso Blanco Dip – Grab the nearest chip and plunge it right into this creamy, and cheesy dip!

Taco Bites – Each bite is filled with taco flavor with the seasoned ground beef, cheese and salsa.

Sheet Pan Chicken Nachos – Crispy chips, shredded chicken, cheese, and plenty of other traditional toppings piled on one another for a great one pan dinner.

Parmesan Ranch Potato Chips – This easy snack is one that takes only minutes to make! Crispy potato chips infused with your very own parmesan and ranch seasoning.

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Loaded Totchos

Loaded Totchos are crispy tater tots loaded with crispy bacon, Colby-Jack cheese, and spicy fry sauce.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 550kcal

Ingredients

• 1 bag (28 ounces) frozen tater tots
• 6 slices bacon
• 2 cups freshly shredded Colby-Jack cheese
• sliced green onion
• 1 cup fry sauce OR try my Homemade Fry Sauce recipe
• 1/8 to 1/4 teaspoon cayenne pepper

Instructions

• Bake or Air-fry frozen tater tots according to their package directions. Once cooked, place tots in a single layer on a large cooking sheet.
• While the tater tots are cooking, pan fry 6 strips of bacon in a skillet. Once cooked and properly crispy, remove from pan and place on a paper towel-lined plate to soak up any excess grease. Chop bacon.
• Sprinkle the shredded cheese and chopped bacon all over the cooked tater tots. Place in oven and bake 5 minutes or until cheese is melted. Carefully remove from oven.
• Add desired amount of cayenne pepper to the fry sauce. Start with less and add as needed to desired heat tolerance. Stir well, then set aside.

  Sprinkle the tops of totchos with green onion and serve with spicy fry sauce. Enjoy!

Nutrition

Serving: 1 serving | Calories: 550kcal | Carbohydrates: 29g | Protein: 15g | Fat: 43g

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The other day I just couldn’t think of what to make my family for dinner. You know those days when the usual things just don’t sound good at all? That was my rut that day. I started looking around my pantry and fridge and that’s when the lightbulb went off! Slow Cooker Scalloped Potatoes and Ham Alfredo is a great meal when you’re in need of an easy, make-ahead dinner for your family.

The best part about this easy meal is that the slow cooker does all the cooking for you. No extra steps with this one. Score! Each component of the meal cooked with the other adds layers of flavor to the dish. I felt like I was taking a little bit of a gamble with this the first time I made it for us, but let me tell you that it was a hit!

I wasn’t sure how the kids would react, but I am pleased to say they were asking for a second helping! The rich and creamy flavor of Alfredo sauce that covers the succulent ham and tender potatoes is irresistible. My mouth is watering just writing about this. Maybe I’ll head back to the kitchen and see if I have everything to make this again tonight!

CAN THIS DISH BE MADE VEGETARIAN?

Totally! Substitute the ham for broccoli florets or other vegetables like zucchini, squash, and mushrooms.

HOW LONG DOES IT TAKE FOR EVERYTHING TO COOK THROUGH?

Set your crock pot on low for 6 hours for a perfectly cooked meal. This can also be cooked on high heat for 3 hours or until potatoes are tender.

WHAT KIND OF POTATOES SHOULD I USE?

I recommend using red potatoes, but try also using russet or golden potatoes.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CROCK POT/ SLOW COOKER FAVORITES!

Beef Stew – A hearty beef stew with potatoes and carrots slow cooked to perfection.

Creamy Ranch Chicken – Savory chicken slow cooked with vegetables and ranch seasoning.

Chicken Nacho Dip – A cheesy chicken nacho dip that is to die for!

Bacon Cheeseburger Soup – A deconstructed cheeseburger served right from you crock pot. 

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Slow Cooker Scalloped Potatoes and Ham Alfredo

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 4

Ingredients

• 2 pounds red medium-size red potatoes, cut into quarters (about 6 cups)
• 1/3 cup chopped green bell pepper
• 2 cups cooked, cubed ham (1/2 inch pieces)
• 1 Tablespoon dried minced onion
• 1 jar (16 ounces) Alfredo sauce
• 1/2 cup milk
• 1/4 teaspoon black pepper
• 1/3 cup shredded Parmesan cheese
• freshly chopped parsley if desired

Instructions

• Spray the insert of a large slow cooker with cooking spray. Layer half each of the potatoes, bell pepper and ham. Sprinkle with half of the onion.
• In a medium bowl, mix Alfredo sauce, milk and pepper; spoon half of the Alfredo mixture on top. Layer with the remaining potatoes, ham, bell pepper and onion, sprinkling evenly. Pour the remaining sauce mixture on top. (Do Not Stir).

  Cover with lid and cook on low heat for 6 to 7 hours. This can also be cooked on high heat for 3 to 4 hours, or until potatoes are tender.
• About 5 minutes before serving, stir mixture gently. Then sprinkle with the Parmesan cheese and replace lid until cheese has melted. Top each serving warm with fresh parsley, if desired. Enjoy!

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I have yet to meet a potato that I didn’t like. I love potatoes of all shapes, sizes, and styles of preparation. Garlic Parmesan Mashed Potatoes and Gravy might just be at the top of that list! This recipe will turn your favorite spuds into a delicious bowl of creamy mashed potato goodness that is drowning in a sea of gravy.

My husband, Kale, absolutely loves garlic mashed potatoes. When we go out to our favorite date spot, he is guaranteed to order them every single time.  It only took me a couple of times to see how excited he gets when they come to the table to realize I should be making these at home. I am happy to report that these Garlic Parmesan Mashed Potatoes and Gravy are 100% husband approved, and I just know your family will love them too! This recipe is one of my favorites to make as a side for our Sunday dinners, holiday dinners, and any special occasion when we’re in the mood for homemade comfort food.

Craving more? Find more top-loved potato recipes here and Thanksgiving recipes here.

GARLIC PARMESAN MASHED POTATOES AND GRAVY

A large bowl of mashed potatoes on the dinner table just feels like home to me, and this homemade garlic mashed potatoes recipe checks all the boxes. Tender russet potatoes are boiled and mashed with butter, milk, sour cream, and Parmesan cheese, then seasoned with garlic, salt, and pepper for a comforting, cheesy taste. The accompanying homemade gravy is silky and savory, made with butter, flour, milk, water, and chicken bouillon, seasoned with a touch of pepper to complement the mashed potatoes perfectly. This classic pairing is ideal for Thanksgiving, holiday feasts, or any meal that calls for indulgent, flavorful comfort food. Pair it with my Perfect Pot Roast or Crock Pot Turkey for a quintessential family meal.

Find my expert tips on how to make garlic parmesan mashed potatoes and gravy below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Garlic Parmesan Mashed Potatoes and Gravy Recipe:

• Creamy & Flavorful: The combination of butter, milk, sour cream, and Parmesan cheese makes these mashed potatoes irresistibly smooth and rich.
• Garlic Goodness: A touch of garlic powder adds savory depth and the perfect balance of flavor.
• Homemade Gravy: Made from scratch with butter, flour, milk, and chicken bouillon for a silky, comforting finish.
• Perfect Holiday Side Dish: A must-have side for Thanksgiving, Christmas, or any festive dinner spread.
• Classic Comfort Food: Easy to make, hearty, and guaranteed to have everyone coming back for seconds.

Ingredients

Mashed Potatoes

• 2 ½ pounds russet potatoes, peeled and cubed
• 1/4 cup salted butter
• 1/4 cup milk
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Gravy

• 1/2 cup salted butter
• 1/4 cup all-purpose flour
• 2 cups water
• 1 cup milk
• 3 chicken bullion cubes
• 1/4 teaspoon pepper

Instructions

For The Mashed Potatoes

Boil potatoes in a large pot of salted water for about 15 to 20 minutes or until fork tender. Drain water.

Place potatoes back in pot. Mash with a potato masher or electric hand-mixer until smooth and creamy. Stir in butter, milk and sour cream. Add Parmesan cheese, garlic powder, salt and pepper. Mix until well combined.

For The Gravy

Melt butter in a medium sauce pan over medium heat. Add flour and whisk together for about one minute or until golden-brown. Whisk in water, milk, crushed bullion cubes and pepper. Stir constantly until mixture comes to a boil. Reduce heat to low and continue to stir until thickened.

Serve over mashed potatoes. Enjoy!

Servings

Serves 6.

Storage and Reheating

Store mashed potatoes in an airtight container in the refrigerator for 3–4 days, and keep the gravy separate for up to 3 days. Both can be frozen. Mashed potatoes for up to 2 months, gravy as well, though it may need extra whisking when reheated. To reheat, warm the potatoes in the microwave or on the stovetop with a splash of milk, stirring until creamy.

Reheat the gravy separately in a saucepan or microwave, whisking until smooth, then serve over the mashed potatoes.

Holly’s Tips for The Best Garlic Parmesan Mashed Potatoes and Gravy:

• Avoid Overcooking Potatoes: Boil until just fork-tender to keep your mashed potatoes smooth and not watery.
• Mash While Hot: Mash immediately after boiling and gradually mix in butter, milk, and sour cream for perfect creaminess.
• Season To Taste: Adjust garlic powder, salt, and pepper to make your mashed potatoes and gravy flavorful and perfectly balanced.
• Make It Your Own: For a smooth and creamy texture, peel the potatoes. If you prefer a little more texture, keep the skins on a few potatoes.
• Whisk Gravy Constantly For A Smooth Finish: Prevent lumps in your homemade gravy by whisking continuously as you add milk and water.
• Make-Ahead Tips: Both mashed potatoes and gravy can be prepped ahead for Thanksgiving or holiday dinners; add extra milk when reheating for creamy results.
• Presentation Tip For Holiday Dinners: Serve mashed potatoes with gravy poured on top just before serving for a visually appealing and indulgent side dish.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Crock Pot Creamy Mashed Potatoes next.

Wanting a party appetizer? My Twice Baked Potato Casserole features baked mashed potatoes, topped with cheese and bacon.

Looking for something different? My Taco Potatoes are baked potatoes topped with taco meat, lettuce, tomatoes, sour cream, and cheese.

Looking for an easy weeknight meal? My Loaded Baked Potato Soup is a hearty and delicious potato soup topped with bacon, cheese, and green onions.

Wanting something more hearty? My Loaded Chicken and Potato Casserole features seasoned potatoes and chicken baked together with cheese and bacon, topped with green onions.

Have you made this Garlic Parmesan Mashed Potatoes and Gravy recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MashedPotatoes #GravyRecipes #LifeInTheLofthouse

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Garlic Parmesan Mashed Potatoes and Gravy

Creamy Parmesan mashed potatoes with perfect garlic flavor. These potatoes are the ultimate side dish!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Mashed Potatoes

• 2 ½ pounds russet potatoes peeled and cubed
• 1/4 cup salted butter
• 1/4 cup milk
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Gravy

• 1/2 cup salted butter
• 1/4 cup all-purpose flour
• 2 cups water
• 1 cup milk
• 3 chicken bullion cubes
• 1/4 teaspoon pepper

Instructions

For The Mashed Potatoes

• Boil potatoes in a large pot of salted water for about 15 to 20 minutes or until fork-tender. Drain water.
• Place potatoes back in pot. Mash with a potato masher or electric hand-mixer until smooth and creamy. Stir in butter, milk and sour cream. Add Parmesan cheese, garlic powder, salt and pepper. Mix until well combined.

For The Gravy

• Melt butter in a medium sauce pan over medium heat. Add flour and whisk together for about one minute or until golden-brown. Whisk in water, milk, crushed bullion cubes and pepper. Stir constantly until mixture comes to a boil. Reduce heat to low and continue to stir until thickened.
• Serve over mashed potatoes. Enjoy!

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If you’re looking for an easy side dish for Thanksgiving or any dinner, this is the recipe for you. These Crock Pot Creamy Mashed Potatoes are so simple to make and complement any entrée. This is my favorite way to make mashed potatoes because it saves one extra stove-top burner! I find this incredibly helpful, especially during the holidays, when you’re cooking so many different things, and your stove-top is full. Since you won’t be boiling any water on the stove top, you’ll have plenty of extra space to make a large spread for the family. I have tried and tested this method of cooking potatoes, and I swear by it. Save this recipe for later so you can make it for Thanksgiving, Christmas, and any holiday dinner where you want homemade mashed potatoes.

Craving more? Find more top-loved potato recipes here and Thanksgiving recipes here.

CROCK POT CREAMY MASHED POTATOES

Now, I know that every family has their own special way of preparing mashed potatoes. Some with lumps, others with a smooth texture. Some people like to leave the peels on their spuds, while some families prefer not having any potato skin in the mashed goodness. Also, do you use a blender once everything is ready, or an actual potato masher from your utensil drawer? The best part about this recipe is that, however your family cherishes making them, this will only make it easier to enjoy. Peeled and diced cubes of potatoes are placed in a large crockpot. With the addition of butter, salt, pepper, other seasonings, and spices, along with cream cheese, you can add some festive flair to your family’s favorite side dish.

Find my expert tips on how to make crockpot creamy mashed potatoes below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Homemade Creamy Mashed Potatoes Recipe:

• Hands-off Side Dish: Let the crock pot do all the work while you focus on other dishes. Set it and forget it!
• Rich & Creamy Texture: Butter and cream cheese make every bite smooth, fluffy, and indulgent, like all mashed potato recipes should be.
• Elevates Any Holiday Dinner: Saves valuable stove space for your other Thanksgiving favorites and pairs perfectly with turkey, ham, or any holiday main dish.
• Customizable Texture: Add more or less milk to get your ideal level of creaminess.
• Classic Comfort Food: Comforting, flavorful, and guaranteed to be the first dish gone!

Ingredients

• 5 pounds Russet or Yukon Gold Potatoes
• 3/4 cup butter, cut into small cubes, divided
• 3 cups water
• 1 teaspoon seasoned salt (I use the Lawry’s brand)
• 1/2 teaspoon black pepper
• 1 package (8 ounces) cream cheese, softened
• 3 to 4 Tablespoons milk

Instructions

Peel and then cut potatoes into 1-inch pieces. Rinse cut potato pieces in cold water.

Grease a large (6 to 8-quart) crock pot with non-stick cooking spray. Place the cut potatoes into the crockpot. Season with salt and pepper. Pour in the 3 cups of water, and then dot the tops of potatoes with only 1/4 cup of the butter.

Turn the crockpot on high. Cover with a lid and cook potatoes for at least 4 to 5 hours. Potatoes are ready when they are fork-tender.

Carefully, drain the hot water from the crock pot, keeping the cooked potatoes inside. (Or you can drain in a colander and then put potatoes back in the crock pot.)

Mash potatoes with a potato masher until smooth. You can also use an electric hand mixer.
Add the remaining butter, cream cheese, and milk. (Add milk depending on how thin or thick you like your mashed potatoes.)

Continue to mash until there are no lumps left, and all the butter and cream cheese are combined. Season potatoes with more salt and pepper, if desired. Serve and enjoy!

Servings

Serves 10, but feel free to double or triple to feed a larger crowd.

Storage and Reheating

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month. Reheat on the stovetop over low heat or in the crock pot on low for 2–3 hours, adding a splash of milk or butter to restore creaminess. For a quicker option, microwave in 1-minute intervals, stirring between each. If frozen, thaw in the refrigerator overnight before reheating and stir well to bring back the smooth, creamy texture.

Holly’s Tips for The Best Crock Pot Creamy Mashed Potatoes:

• Don’t Skip Rinsing: Rinsing the cut potatoes removes excess starch, preventing them from turning gluey.
• Cook Until Fork-Tender: Undercooked potatoes won’t mash smoothly, so make sure they’re soft all the way through.
• Mash While Hot: Warm potatoes absorb butter and cream cheese better, creating a silky finish.
• Keep Them Warm: Set your crock pot to warm for up to 2 hours before serving. Stir occasionally and add a splash of milk if needed.
• Reheat Gently: Low and slow reheating helps maintain their creamy texture without drying them out.
• Make It Your Own: Fold in sour cream or heavy cream for ultra-creamy, indulgent potatoes. If you want to boost the flavor, mix in roasted garlic, caramelized onions, or chopped fresh herbs like parsley, rosemary, or chives. Want it cheesier? Stir in shredded cheddar, Parmesan, or Monterey Jack for rich, cheesy mashed potatoes.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Garlic Parmesan Mashed Potatoes and Gravy next.

Craving red potatoes? My Garlic Parmesan Roasted Potatoes are bursting with Parmesan cheese and garlic in every bite.

Looking for a classic side dish? My Potatoes au Gratin are thinly sliced potatoes covered in cream, garlic, and Monterey Jack cheese, baked to perfection.

Wanting a simple party appetizer? My Twice Baked Potatoes are loaded with cheese, bacon, and green onion. These potatoes also make a great side dish!

Need something more filling? My Cheesy Broccoli Twice-Baked Potatoes are a winning combo of cheddar cheese, broccoli, and creamy ranch is stuffed inside each potato.

Have you made this Creamy Mashed Potatoes recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MashedPotatoes #CrockPotRecipes #LifeInTheLofthouse

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Crock Pot Creamy Mashed Potatoes

Crock Pot Creamy Mashed Potatoes are so delicious and easy to make!

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Servings 10

Author Holly

Ingredients

• 5 pounds Russet or Yukon Gold Potatoes
• 3/4 cup butter, cut into small cubes divided
• 3 cups water
• 1 teaspoon seasoned salt (I use the Lawry's brand)
• 1/2 teaspoon black pepper
• 1 package (8 ounces) cream cheese, softened
• 3 to 4 Tablespoons milk

Instructions

• Peel and then cut potatoes into 1-inch pieces. Rinse cut potato pieces in cold water.
• Grease a large (6 to 8 quart) crock pot with non-stick cooking spray. Place the cut potatoes into the crock pot. Season with the salt and pepper. Pour in the 3 cups water, and then dot the tops of potatoes with only 1/4 cup of the butter.
• Turn crock pot on high. Cover with lid and cook potatoes for at least 4 to 5 hours. Potatoes are ready when they are fork tender.
• Carefully, drain the hot water from crock pot, keeping the cooked potatoes inside. (Or you can drain in a colander and then put potatoes back in the crock pot).

  Mash potatoes with a potato masher until smooth. You can also use an electric hand-mixer.

  Add the remaining butter, cream cheese and milk. (add milk depending on how thin or thick you like your mashed potatoes)
• Continue to mash until there are no lumps left, and all the butter and cream cheese is combined. Season potatoes with more salt and pepper, if desired. Serve and enjoy!

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Taco Potatoes are crazy good. I love everything about this fun and delicious meal. Taco potatoes take ordinary baked potatoes to new heights! Seasoned ground beef, cheese, lettuce, sour cream and salsa. Everything you love about a taco all over a potato.

This recipe was too easy, and so good! My kids loved them, my hubby loved them, and obviously I did, too… or I wouldn’t be blogging about them. I’m a potato-loving freak, and this fun way to eat them makes me love them even more!

MORE TACO RECIPES YOU MAY LIKE:

Taco Lettuce Wraps

Oven Baked Soft Tacos

BBQ Chicken Bacon Tacos

Crock Pot Shredded Beef Tacos

Oven Baked Honey Lime Chicken Tacos

Bacon and Queso Breakfast Tacos

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Taco Potatoes

Taco Potatoes are loaded with seasoned ground beef, cheese, lettuce, sour cream and salsa. They are everything you love about a taco and a comforting baked potato!

Prep Time 1 hour hour 15 minutes minutes

Author Holly

Ingredients

• 4 to 6 medium Russet potatoes
• 1 pound lean ground beef
• 1 packet (1 ounce) taco seasoning

TOPPINGS

• shredded lettuce
• cheddar cheese
• sour cream
• salsa
• guacamole
• green onion

Instructions

• Preheat oven to 400° F. Wash potatoes in water, then pat dry with paper towels. Poke a few holes in each potato, then wrap each of them in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly.
• In a large skillet, brown and crumble ground beef over medium-high heat. Drain grease, if any. Add taco seasoning to beef and amount of water packet calls for. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
• Remove foil from potatoes then cut a slit in the top to open. Fill each potato with ground beef and all of your favorite taco toppings. Enjoy!

  (Serves 4 to 6)

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Baked potatoes are one of my favorites. I’ll take them anyway I can. Especially if they’re covered in CHICKEN POT PIE SAUCE! Oh my goodness, yes. These Chicken Pot Pie Baked Potatoes are so yummy. I found the recipe over at Mel’s Kitchen Cafe ( I just adore her and her amazing recipes) and I just knew I had to make these asap. So I did, and actually sang as I ate. No joke. They were the bomb dot com. 

This sauce comes together easily and is really delicious. It’s creamy, flavorful and loaded with chicken and vegetables. #yum This is a perfect recipe to make for a yummy Sunday dinner or when you have a little extra time. The Cpotatoes need to bake for an hour and the recipe calls for cooked chicken so plan in advance! A rotisserie chicken would actually work wonders in this. Next time I make it that’s what I am going to try!

TRY THESE OTHER AMAZING POTATO RECIPES:

German Potato Salad

Garlic Parmesan Roasted Potatoes

Cheesy Broccoli Twice-Baked Potatoes

Potatoes au Gratin

Taco Potatoes

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Chicken Pot Pie Baked Potato

Homemade creamy pot pie filling drenched over a hot baked potato. These will become a family-favorite at dinner time!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 6 medium russet potatoes cleaned and dried
• 3 Tablespoons butter
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 3/4 cup milk
• 1/2 cup frozen peas
• 2 to 3 cups diced cooked chicken
• salt and pepper to taste

Instructions

• Preheat oven to 400 degrees F. Rub potatoes with oil then poke a few holes into each of them. Bake potatoes for at least one hour or until tender.
• When potatoes are done cooking remove from oven and let stand while you make the chicken pot pie sauce.
• Melt butter in a large, non-stick skillet over medium heat. Add carrots, celery, onion, garlic, salt and pepper. Cook and stir until vegetables are crisp-tender (not mushy!) for about 5 minutes.
• Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly add chicken broth and whisk to combine everything. Continue to add broth and milk while whisking to make mixture smooth and to get rid of any flour lumps.
• Continue to cook and whisk mixture until creamy and smooth. Add peas and cooked diced chicken. Let simmer on low heat for 5 to 8 minutes or until heated through. Season with salt and pepper.
• Serve mixture over warm baked potatoes and enjoy!

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When I was planning our Fourth of July menu this year, I was on the hunt for a no-mayo potato salad. I’ve never been a huge fan of traditional potato salad, so when I stumbled across this German Potato Salad, I immediately knew I had to give it a try—and I’m so glad I did. The results were absolutely phenomenal. It’s now a staple in our home and something we look forward to making every summer.

GERMAN POTATO SALAD

Unlike classic American potato salad, German potato salad is made without mayonnaise. Instead, it features a warm, tangy dressing made from bacon grease, vinegar, mustard, and simple seasonings that soak into the potatoes for incredible flavor. The reserved bacon grease adds richness and depth, while the vinegar brings brightness and balance. Even with its savory, bacon-infused dressing, this version still tastes lighter and more vibrant than mayo-based salads, making it perfect for summer picnics, potlucks, BBQs, and holiday gatherings.

Find my expert tips on how to make homemade German potato salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy German Potato Salad Recipe:

• Non-Mayo Alternative: Made with a tangy vinegar-based dressing instead of mayonnaise. Light yet flavorful, perfect for those who prefer mayo-free potato salad.
• Simple Ingredient List: Uses everyday ingredients like potatoes, vinegar, sugar, mustard, and more to create a flavorful dish.
• Popular Summer Side Dish: Great alongside grilled meats, burgers, or roasted dishes. It’s a delicious side dish, great for any occasion!

Ingredients

• 2 pounds red potatoes
• 1 teaspoon salt
• 1 package (12 ounces) applewood smoked bacon, cut into one-inch pieces
• 1/3 cup white vinegar
• 3 Tablespoons granulated sugar
• 1 Tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon freshly minced garlic
• 1/2 cup freshly chopped parsley

Instructions

Start by scrubbing and cleaning potatoes with water. Dry. Cut into large chunks, trying to keep all equal in size. Place potatoes in a large pot of cold water. Bring to a boil. Season with the one teaspoon of salt and boil potatoes for 15 minutes or until fork-tender. Turn off the burner. Drain water, then place the pot back on the burner. Let potatoes steam dry for a few minutes.

Meanwhile, in a medium saucepan, cook bacon pieces over medium-high heat until crispy. When done cooking, remove bacon with a slotted spoon onto a paper towel-lined plate, leaving bacon grease in the saucepan. Remove the pan from the burner to let the grease cool down a bit.

Slowly add vinegar, sugar, Dijon mustard, salt, and pepper to the saucepan. Place the pot back on the burner and bring to a boil. Turn the heat to low and let it simmer for a few minutes. Stir in minced garlic and let cook only 30 seconds. Remove the pan from the heat and carefully pour the mixture over the cooked potatoes. Fold until all the liquid is absorbed, then stir in bacon and parsley.

Serve potato salad warm and enjoy!

Note

You can also chill this potato salad cold if you prefer it that way. Cover and chill until ready to eat. 

Servings

Serves 6.

Storage

Place leftover German potato salad in an airtight container and store in the fridge for up to 2 days. 

Holly’s Tips for The Best German Potato Salad Recipe:

• Use High-Quality Red Potatoes: Use waxy potatoes like red potatoes to hold their shape after boiling.
• Avoid Overcooking: Boil the potatoes just until fork-tender to prevent mushiness.
• Cook Bacon Slowly: Drain bacon on paper towels to keep it crisp.
• Build The Dressing: Simmer vinegar, sugar, and mustard to balance tangy and sweet notes.
• Toss The Dresing While Warm: Pour the dressing over potatoes while they’re still warm; gently fold instead of stirring to avoid breaking the potatoes
• Serve Fresh: Serve warm for the most authentic German-style experience.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Bacon Ranch Pasta Salad next.

Wanting something a little different? Make my Poppy Seed Chicken and Grape Pasta Salad.

Looking for more side dishes? Make my BLT Pasta Salad, California Pasta Salad, and BBQ Ranch Chicken Pasta Salad. 

Have you made this German Potato Salad recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GermanPotatoSalad #LifeInTheLofthouse

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German Potato Salad

German Potato Salad is coated in a delicious and tangy dressing made of bacon, vinegar and Dijon mustard!

Servings 6

Ingredients

• 2 pounds red potatoes
• 1 teaspoon salt
• 1 package (12 ounces) applewood smoked bacon cut in one-inch pieces
• 1/3 cup white vinegar
• 3 Tablespoons granulated sugar
• 1 Tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon freshly minced garlic
• 1/2 cup freshly chopped parsley

Instructions

• Start by scrubbing and cleaning potatoes with water. Dry. Cut into large chunks trying to keep all equal in size. Place potatoes in a large pot of cold water. Bring to a boil. Season with the one teaspoon of salt and boil potatoes for 15 minutes or until fork tender. Turn off burner. Drain water then place pot back on burner. Let potatoes steam dry for a few minutes.
• Meanwhile, in a medium saucepan, cook bacon pieces over medium-high heat until crispy. When done cooking remove bacon with a slotted spoon onto a paper towel lined plate; leaving bacon grease in saucepan. Remove pan from burner to let grease cool down a bit.
• Slowly add vinegar, sugar, Dijon mustard, salt and pepper to saucepan. Place pot back on burner and bring to a boil. Turn heat to low and let simmer a few minutes. Stir in minced garlic and let cook only 30 seconds. Remove pan from heat and carefully pour mixture over the cooked potatoes. Fold until all the liquid is absorbed then stir in bacon and parsley.
• Serve potato salad warm and enjoy!

Notes

This salad is great cold as well. Cover and chill until ready to eat. Best eaten with 2 days.

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Potatoes have always been a huge weakness of mine. There is something so comforting and delicious about a potato for me. Fried, mashed, baked- I’ll take them any way I can get them. haha.

These Garlic Parmesan Roasted Potatoes have quickly become a go-to potato recipe of mine. I make them for breakfast (they’re amazing stuffed in a breakfast burrito) and I also make them for dinner. During this time of year we barbecue a lot, so I have the oven free to make these delicious potatoes. 

If you’re looking for an easy and flavor-packed side dish these potatoes are it! The garlic, Italian seasoning and Parmesan cheese coats these golden potatoes to delicious perfection. They would be great a long side almost any meal. Even the pickiest of eaters will eat these right up. My kids do! Of course, they dunk theirs in ketchup but I don’t judge.  

MORE DELICIOUS POTATO SIDE DISHES: 

German Potato Salad

Cheesy Broccoli Twice-Baked Potatoes

Potatoes au Gratin

Garlic Parmesan French Fries

Twice Baked Potatoes

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Garlic Parmesan Roasted Potatoes

Garlic Parmesan Roasted Potatoes are a side dish you won't soon forget! The garlic and Parmesan cheese packs flavor in every bite.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Author Holly

Ingredients

• 8 to 10 medium red potatoes
• 3 Tablespoons vegetable oil
• 2 teaspoons garlic salt
• 2 teaspoons Italian seasoning
• 1/2 teaspoon onion powder
• 3/4 cup freshly grated Parmesan cheese

Instructions

• Preheat oven to 400 degrees F. Grease a large baking sheet with non-stick spray. Set aside.
• Rinse and scrub potatoes with water, then dry. Cut each potato into 1 inch pieces.
• Place cut potatoes in a large bowl. Drizzle with vegetable oil. Toss to coat potatoes in oil.
• Sprinkle garlic salt, onion powder and Italian seasoning all over potatoes. Gently toss potatoes again to cover in seasoning.
• Spread potatoes out in a single layer on the prepared baking sheet. Sprinkle the tops evenly with Parmesan cheese.
• Bake 25 to 30 minutes or until tender. Carefully remove from oven. Let stand 5 minutes to slightly cool before serving. Serve warm and enjoy!

Notes

Serves 4 to 6

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One of the things I look forward to the most in the summer is the barbecues we have with friends and family! In my eyes, there is nothing better than enjoying home-cooked food outside with the ones you love. It sounds super cheesy, but it’s so true. You know it!

PARMESAN RANCH POTATO CHIPS

We love to cook lots of different things on our grill, but I think my favorite is a good ol’ cheeseburger. There isn’t anything like a burger fresh off the outdoor grill at a fun barbecue. Mmmm. An essential side to that good burger is chips. No, not French fries, I’m talking crunchy, addictive potato chips. My kids used to laugh at me when they would see me top my burger with a bunch of potato chips, until they tried it. Now they are true believers. haha! Do you do that too, or am I the only one? 

I love me some really seasoned potato chips. These Parmesan Ranch Potato Chips are just that and more! They couldn’t be easier to whip up, and trust me, they are so delicious. Once you try them, they will be an essential side to any barbecue you have. This recipe makes a bunch, and believe me, they’ll be gone before you know it. They’re SO good!

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Parmesan Ranch Potato Chips

Parmesan Ranch Potato Chips are the best snack or side dish for your summer parties, potlucks, and barbecues!

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 16 servings

Ingredients

• 2 bags (8 ounces, each) Lay's Kettle Chips
• 1 cup powdered Parmesan cheese
• 2 Tablespoons dry Ranch Dressing Mix
• chopped fresh Parsley if desired

Instructions

• Preheat oven to 300 degrees F.
• Fill a large pan with the chips. (I use a large disposable foil roasting pan)
• Spray chips with non-stick cooking spray. Sprinkle HALF the Parmesan cheese and Ranch Dressing Mix over chips. Toss to coat.
• Bake in oven for 10 minutes. Carefully and gently stir in remaining cheese and Ranch seasoning over chips. Toss again.
• Bake chips another 10 minutes. Remove from oven and sprinkle with fresh chopped Parsley. Serve immediately and enjoy!

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Hi friends, it’s Jodi from 5 Boys Baker! This crazy delicious Sausage, Egg & Feta Hash is going to become your new favorite! If you’re in a dinner rut, then you definitely need to give this recipe a try.

We love breakfast food around here and this couldn’t be more simple to throw together. Let’s be honest though, even as simple as this is to make, in the mornings I don’t usually take the time to make something like this for breakfast. It’s usually cold cereal and toast at least three days a week around here (please tell me I’m not the only one who is a slacker in the breakfast department).

When I do take the time to make breakfast for my kids, it’s usually french toast or a bowl or Cream of Wheat or oatmeal with toast. If I do make them breakfast casserole, then it’s usually one I can make the night before. 

So, basically what I’m trying to say is this Sausage, Egg & Feta Hash 9 times out of 10 will show up on our dinner table instead of the kitchen counter for breakfast, but that’s ok because we LOVE breakfast for dinner!

I sometimes change this up and use maple breakfast sausage which I absolutely love! Use whatever you like, though. 

Now if you’re not a fan of feta cheese, you can certainly swap it out for something else, like say shredded cheddar, pepper jack, sharp, etc. or even Parmesan cheese. I love feta and I think it gives this such a great flavor, but any cheese would be delicious on this! I mean, after all, it’s cheese!

Hope you love it!

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Sausage, Egg and Feta Hash

This Sausage, Egg & Feta Hash is hearty, delicious and such a simple meal to throw together. It’s perfect for breakfast, brunch or dinner. This is definitely comfort food!

Course Breakfast

Servings 4

Ingredients

• 2 pounds Yukon Gold potatoes cut into small chunks (you could also use red potatoes)
• 1 pound breakfast sausage
• 1/4 cup onion chopped
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 7 or 8 eggs depending on how many you can fit in your pan
• 2/3 cup crumbled Feta cheese
• Fresh minced parsley

Instructions

• Preheat oven to 375°. Place potatoes in a large saucepan and cover with water. Bring to a boil and reduce heat and simmer until almost fork tender, about 6 to 7 minutes. Drain.
• While potatoes are cooking, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon and place on a plate lined with a paper towel. If there is a lot of grease, drain off all but about a tablespoon.
• In that same skillet, heat butter over medium-high heat. Add potatoes and sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, stirring occasionally. Add cook sausage and mix until just combined.
• With the back of a spoon, make seven or eight wells in the potato mixture. Break one egg into each well. Sprinkle with cheese.
• Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley and season with more salt and pepper if needed.

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Recipe by: 5 Boys Baker.com

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