Creamy Chicken Orzo

This dish is super delicious and perfect when you are wanting something light yet creamy and comforting. It passed the test at my house, and remember that I married a Westerner who is a beef and potatoes kind of guy! Try it and let me know what you think about it!

Ingredients:

2 lb boneless skinless chicken breast, cut into bite-size pieces

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

Salt and pepper to taste

2 tsp. garlic salt

One 1-lb box orzo pasta

2 celery stalks, finely diced

2 carrots, finely diced

1/2 large yellow onion, finely diced

5 Tbsp. butter

2 Tbsp. olive oil or avocado oil

2 c. chicken broth

1/2 c. heavy whipping cream

1 tsp. Better than Bouillon roasted chicken base, or 1 tsp. chicken bouillon powder

1/3 c. flour

Season chicken breast pieces with onion powder, garlic powder, paprika, salt, and pepper. Add a small amount of olive oil or avocado oil to a skillet and then add seasoned chicken. Cook over medium high heat until chicken reaches internal temperature of 165 degrees. 

While chicken is cooking, prepare orzo according to package directions.

In a large skillet over medium high heat, add butter and olive or avocado oil. Once butter is melted add in the diced onion, carrots, and celery. Sauté the veggies for 5-7 minutes or until they begin to get tender. Reduce the heat to low and sprinkle flour over veggies and whisk together until it forms a paste/roux.

Stir often and allow the roux to cook for 2-3 minutes, then pour in the chicken broth, chicken bouillon, garlic salt, and heavy whipping cream. Whisk together until no clumps are present and the mixture begins to thicken.

Add in cooked chicken and allow this mixture to simmer while the vegetables continue to soften and until it reaches desired thickness. Pour in cooked, drained, orzo and stir to combine. Serve.

Sheet Pan Sesame Chicken and Veggies

This is a wonderful 30-minute meal that is perfect for busy weeknights or any time you have a craving for some yummy Asian-inspired flavors! Let me know what you think of it.

Ingredients:

1 lb. boneless skinless chicken tenders or chicken thighs, cut into 1" pieces

2 c. chopped broccoli

2 red bell peppers, cut into chunks

1 c. sugar snap peas

Salt and pepper

SAUCE:

1/4 c. low-sodium soy sauce

1/2 Tbsp. sweet chili sauce

2 Tbsp. honey

2 cloves garlic, minced

1 tsp. fresh minced ginger

Directions:

Step One: Preheat oven to 400 degrees.

Step Two: Combine sauce ingredients in small saucepan. 

Step Three: Heat on medium heat; bring to a boil. Reduce heat and simmer, whisking occasionally, until thick and bubbly. Remove from heat.

Step Four: Spray foil-covered baking sheet with cooking spray.

Step Five: Arrange chicken and chopped vegetables on sheet; season with salt and pepper.

Step Six: Drizzle half of sauce over chicken and vegetables and toss to combine.

Step Seven: Bake 10 minutes; toss, then bake 10-15 minutes more.

Step Eight: Drizzle remaining sauce over top; serve over rice.

Sausage Balls

Most Southerners are very familiar with this recipe. When I was growing up it wasn't at all uncommon to see these at parties, receptions, church functions, etc. They are super easy to make and are perfect for any of these occasions or even a brunch. Enjoy!

Ingredients:

1 lb. cheddar, shredded (do not use bagged pre-shredded cheese; there is a coating on the cheese that will prevent it from melting and combining properly with the other ingredients)

1 lb. ground pork sausage

2 c. Bisquick

1/4 c. milk (if needed)

Directions:

Step One: Preheat oven to 350 degrees.

Step Two: Combine all ingredients in large bowl.

Step Three: Form into 24 golf ball-sized balls and place on baking sheet lined with parchment paper.

Step Four: Bake 25-30 minutes, until golden brown and sausage is cooked through entirely. 

Keto Pepper and Onion Smothered Round Steak

 This recipe is one you will want to bookmark if for no other reason than having the recipe for the seasoning mix. It is "Emeril's Essence" that you can make on your own and not have to worry about preservatives and things that go into prepared seasoning mixes that you purchase. It is not only perfect for this dish but for any other roasted veggie or protein you might like. Enjoy!

Emeril's Essence:

1 Tbsp. dried oregano

2 1/2 Tbsp. paprika

1 Tbsp. dried thyme

2 Tbsp. salt

2 Tbsp. garlic powder

1 Tbsp. black pepper

1 Tbsp. onion powder

For the steak you will need:

2 1/4 lb. thin top round steak, in 1/4" strips

1 1/2 Tbsp. Emeril's Essence

1/2 tsp. black pepper

1/4 c. olive oil

3 Tbsp. flour

3 c. chicken stock

6 c. sliced onions

2 c. sliced red peppers

3 tsp. salt

Directions:

Step One: Combine steak with Essence and flour in a mixing bowl and toss to combine.

Step Two: Heat oil in large, high-sided skillet on medium high heat. Brown meat until browned on all sides.

Step Three: Add chicken stock and stir, scraping bottom and sides to loosen any browned particles.

Step Four: Cover and cook for 30 minutes on medium heat.

Step Five: Add onions, peppers, salt and pepper; Cover and cook for 30-45 minutes longer until the meat is very tender and gravy is thickened and flavorful.

"Mountain Man" Sandwiches

This recipe is a huge favorite at our house, especially for my Westerner husband who likes pretty much any dish that involves beef. These sandwiches are so tasty and you won't believe how quickly the recipe comes together. Let me know what you think!

Ingredients:

1 large or 2 small sweet onions

6 Tbsp butter, divided

2-3 lb. cube steak

Lawry's seasoned salt

1/2 c. Worcestershire sauce

Tabasco sauce, to taste

4 French/deli rolls or 4 onion buns, lightly toasted

Directions:

Step One: Slice onions thinly and cook in 2 Tbsp butter until soft and light brown. Set aside.

Step Two: Slice steak against the grain. Season with Lawry's.

Step Three: Heat 2 Tbsp butter over high heat (in same skillet) until melted and beginning to brown.

Step Four: Add sliced steak in single layer.

Step Five: Cook one side until brown; flip and cook until other side is brown, about 1-2 minutes on each side.

Step Six: Add Worcestershire, 5 or 6 shakes of Tabasco, and 2 Tbsp butter

Step Seven: Add cooked onions; stir to combine.

Step Eight: Assemble on rolls or buns.

Key Lime Pie

 Being a native Floridian, this dessert is one of my absolute favorites. It always makes me think of my Uncle Joe, who loved it just as much as I do. When it is complete, it will not be a bright green colored pie. If you see key lime pie that is bright green in color, step away... and make this one instead! Enjoy.

Ingredients:

1 c. heavy whipping cream

14-oz. sweetened condensed milk

8-oz. cream cheese, room temperature

2/3 c. key lime juice

Large graham cracker pie crust

Instructions:

Step 1: Beat whipping cream in a stand mixer with whisk attachments until it forms stiff peaks.

Step 2: Scrape whipped cream into another bowl.

Step 3: In stand mixer (no need to clean it out), beat cream cheese for two minutes until creamy.

Step 4: Stream in sweetened condensed milk and mix until smooth.

Step 5: Add lime juice and mix until combined. Scrape the sides of the bowl as needed.

Step 6: Add whipped cream back to mixer bowl and use a rubber spatula to fold it into the other ingredients.

Step 7: Pour pie filling into pie crust and smooth out the top.

Step 8: Chill in refrigerator for four hours or overnight.

Hamburger and Veggie Casserole

I have been making this for years. It is another super simple recipe that I can throw together quickly because it consists of ingredients that I always have in my pantry/freezer. Yummy!

Ingredients:

1 lb. extra lean ground beef

1 small yellow onion, chopped

2 small potatoes, peeled and sliced very thinly (I like to use the slicer on my box grater to get even slices)

1 can green beans, drained

1 can corn, drained

1 can cream of mushroom soup, divided

1 cup milk, divided

Salt, pepper, garlic powder to taste

Instructions:

Step 1: Preheat oven to 350 degrees.

Step 2: Brown ground beef and onion; Drain. Season to taste with salt, pepper, and garlic powder. 

Step 3: Combine cooked beef with green beans and corn.

Step 4: Mix together half of soup and half of milk; Add to beef and veggie mixture. Add a little more salt.

Step 5: Pour this mixture into greased casserole dish. Top with sliced potatoes.

Step 6: Combine remaining soup and milk; Pour over potatoes. Cover with foil.

Step 7: Bake for 1 hour or until potatoes are done.

Keto Ground Beef Casserole

 This is another favorite at our house. It is super simple to put together and perfect for a quick weeknight meal. Enjoy!

Ingredients: 

1 lb. extra lean ground beef

3 oz. chive and onion cream cheesse

1/2 c. beef stock

1/2 c. heavy cream

2 tsp. coconut aminos (this is an excellent alternative to soy sauce)

1 tsp. garlic powder

2 cans green beans, drained

3/4 c. shredded cheddar

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. onion powder

Instructions: 

Step 1: Preheat oven to 350 degrees.

Step 2: Brown ground beef seasoned with salt, onion powder, and garlic powder. Drain then return to pan.

Step 3: Add cream cheese and stir until melted.

Step 4: Add beef stock, heavy cream, coconut aminos, and pepper.

Step 5: Bring to a boil and cook on medium heat until mixture begins to thicken.

Step 6: Reduce heat and simmer. Once mixture thickens pour into casserole dish.

Step 7: Add green beans on top, then sprinkle cheese on top of green beans.

Step 8: Bake for 25 minutes.

Fish and Vegetable Packets

 This recipe is SO tasty, so simple to make, and a very healthy option for those who are trying to make better choices with their diet. The seasoning mix is actually one that I like to keep on hand in a shaker because I use it even when just roasting sheet pan veggies in the oven. It is very versatile and comprised of ingredients that most of us have in our pantries. Try it and let me know what you think!

Ingredients:

White fish such as tilapia or pollock, cut into individual pieces (as many as you need for your family)

Vegetables of your choice, chopped into bite-sized pieces (I usually use broccoli, cauliflower, and carrots)

Extra virgin olive oil

Seasoning mix:     1 Tbsp. onion powder

                             2 Tbsp. garlic powder

                            1/2 tsp. smoked paprika

                            1/2 tsp. Italian seasoning

                            1/4 tsp. cumin

                            1/8 tsp. salt

Instructions:

Step 1: Preheat oven to 450 degrees.

Step 2: Lightly spray individual squares of aluminum foil with cooking spray.

Step 3: Lightly sprinkle seasoning mix onto foil.

Step 4: Place fish and vegetables onto each piece of foil.

Step 5: Generously sprinkle seasoning mix onto fish and vegetables.

Step 6: Drizzle with olive oil.

Step 7: Fold foil into packets.

Step 8: Bake for 20 minutes or until fish is done.

Cranberry Salad

This recipe was given to me by my sweet Aunt Linda. I have it in her handwriting and it will always be a treasure to me. She used to make it every year for our family Christmas gathering and it was one of the dishes I looked forward to the most! I love pretty much anything that has cranberries in it and this is at the top of my list of favorite cranberry dishes. Enjoy!

Ingredients:

16-oz. package of whole cranberries

2 c. sugar, divided

1 c. chopped pecans

3 c. red grapes, halved

2 c. mini marshmallows

1 tsp. vanilla

1 pint whipping cream

Instructions:

Step 1: Grind cranberries in a food processor. Sprinkle with 1 cup sugar; let it sit overnight.

Step 2: Add pecans, grapes, and marshmallows.

Step 3: Whip cream with vanilla and 1 cup sugar. Add to cranberry mixture.

Step 4: Chill before serving.

Chicken Salad

 There are SO many recipes for chicken salad out there and I truly like most of them. But one day I decided to experiment with ingredients I had on hand and made this recipe that I still enjoy now. Super simple and super tasty! My favorite way to enjoy it is on a butter croissant but you can serve it however you prefer.

Ingredients:

2 c. cooked chicken breast, shredded (I have even used canned chicken breast for this)

1/4 tsp. turmeric

Mrs. Dash seasoning - to taste

1 rib celery, finely chopped

2-3 Tbsp. chopped pecans or slivered almonds

Briana's Poppyseed Salad Dressing - to taste (I usually find this particular brand at Walmart but I'm sure it is available in other stores as well)

Mix all ingredients together and it's ready to go! 

Chicken Casserole

For those of you who love the flavors of a good Thanksgiving turkey and dressing dinner, this is something you can make anytime you have that particular craving but don't want to go through all the work of preparing that meal. It is perfect for a quick weeknight dinner (especially if you cook the chicken ahead of time) and is sure to please the palate. Enjoy!

Ingredients:

4 boneless skinless chicken breasts, boiled (reserve broth)

1 stick butter

1 can cream of mushroom soup 

1 bag cornbread stuffing (14 oz.)

1 can cream of chicken soup

Step 1: Preheat oven to 350 degrees, then grease a 13x9-inch casserole dish.

Step 2: Cut boiled chicken into bite-size pieces.

Step 3: Put stuffing in a large bowl. Melt butter; pour over stuffing and set aside.

Step 4: Mix 1 cup chicken broth with cream of mushroom soup. In a separate bowl mix 1 cup chicken broth with cream of chicken soup.

Step 5: Layer the following in greased dish:  1/3 of stuffing

                                                                         Mushroom soup mixture

                                                                        1/3 of stuffing

                                                                        Chicken

                                                                        Chicken soup mixture

                                                                        1/3 of stuffing

Step 6: Bake for 45 minutes to an hour.

Cabbage Casserole

 You can't be truly Southern at heart without having a few casserole dishes in your recipe box, right? This one is so tasty! I made it on Christmas day to go along with our ham and oh my lands, I could have just had this as my meal and would have been quite satisfied. With Easter coming up next month you might consider adding this to your menu. Let me know what you think!

Ingredients:

1 small head green cabbage

1 medium sweet onion, chopped

1 stick butter

Salt and pepper to taste

1 can cream of chicken or cream of mushroom soup (I prefer cream of chicken but mushroom soup is a great alternative for those who don't eat meat)

1/3 c. mayonnaise

FOR TOPPING:

3 Tbsp. melted butter

1/2 c. shredded cheddar

About 30 Ritz crackers, crushed 

Step 1: Preheat oven to 350 degrees.

Step 2: Coarsely chop cabbage. Melt butter in large skillet and add cabbage and onion.

Step 3: Cook 8-10 minutes until it is partially cooked down. Season with salt and pepper.

Step 4: Transfer mixture to greased 2-quart casserole dish.

Step 5: In a small bowl combine soup and mayonnaise. Spread mixture over cabbage.

Step 6: Combine topping ingredients in a small bowl. Sprinkle over casserole.

Step 7: Bake for 30 minutes or until topping is nicely browned.

Broccoli and Cheddar Soup

 This is a favorite recipe at our house... well, a favorite recipe of my husband's since I don't particularly love cheese LOL. But he truly loves this recipe and I enjoy making it for him from time to time when he just wants a light meal. Try it out and let me know what you think!

Ingredients: 

1 Tbsp. plus 4 Tbsp. butter, divided

1 med. yellow onion, diced small

1 clove garlic, crushed

1/4 c. flour

2 c. chicken stock

2 c. heavy cream

3 c. broccoli florets, 1 c. stems, chopped into bite-size pieces

2 large carrots, sliced into 1/16" rounds

Salt

Pepper

1/2 tsp. smoked paprika

1/2 tsp. mustard powder

1/8 tsp. cayenne

8-oz. grated sharp cheddar (it works best to grate your own cheese when possible; Pre-shredded bagged cheese has a coating on the cheese to keep it from sticking together, but it also prevents it from melting as well as freshly grated cheese).

Directions:

Step 1: Saute onion and 1 Tbsp. butter in a small saucepan until onion is translucent. Add garlic; cook 30 seconds and remove from heat.

Step 2: In a large heavy bottom pot melt 4 Tbsp. butter, then add flour. Cook over medium heat 3-5 minutes, whisking constantly, until thickened.

Step 3: Slowly add stock, whisking constantly. Add cream, whisking constantly. Simmer on low for 15-20 minutes until reduced and thickened.

Step 4: Add broccoli, carrots, onion, and garlic. Add seasonings. Simmer 20-25 minutes.

Step 5: Add cheese; stir until melted and incorporated fully.

Serve and enjoy!

Slow Cooker Barbecue Beef Sandwiches

I made this recipe recently and could not believe how simple it was! The sauce is absolutely divine. I consider myself a "barbecue snob" and am pretty particular about barbecue sauce but this one is truly one of the best I have ever tasted. The final selling point for me is that it is a slow cooker recipe which works perfectly when the schedule is a bit more packed than normal. Try it and let me know what you think!

Ingredients:

1 1/2 c, ketchup

1/4 c. packed brown sugar (light or dark, whatever you have on hand)

1/2 c. red wine vinegar

2 Tbsp. prepared Dijon mustard

2 Tbsp. Worcestershire sauce

1 tsp. liquid smoke flavoring

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 tsp. garlic powder

4-lb. boneless chuck or bottom round roast

Sandwich rolls of your choice

Directions:

Step 1: Combine ketchup, brown sugar, red wine vinegar, Dijon, Worcestershire, and liquid smoke. Stir in salt, pepper, and garlic powder

Step 2: Place roast in a slow cooker. Pout ketchup mixture over roast. Cover and cook on low for 8-9 hours.

Step 3: Remove roast from slow cooker, shred with a fork and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking for approximately 45 minutes to an hour more.

Step 4: Spoon meat onto sandwich rolls and serve.

As a side note: If you like your sandwiches with a lot of sauce like I do, you can make an additional bowl of sauce to ladle over the meat once it is on the sandwich roll. 

Potato and Ham Soup

I have been making soup a bit more often lately as the temperatures cool off here and I am loving every minute of it! This is the most recent one I made and I am ready to make it again. So delicious, hearty, but not too heavy. The broth is simply divine! Enjoy!


Ingredients:

1/3 c. butter
1 large onion, finely chopped
1 large carrot, peeled and diced
1/2 c. diced celery
4 cloves garlic, minced
3 c. peeled and diced potatoes (don't dice them too small or they will disintegrate and you will have potato mush)
2 c. cooked ham, diced*
1/3 c. flour
2 c. chicken stock
2 tsp. chicken bouillon**
3 c. milk
Salt and pepper

*This is a great way to use leftover ham, or I purchased spiral-sliced ham pieces and used those. 
**I like to use a product called "Better than Bouillon". The flavor is excellent!


Melt butter in a pot over medium heat.
Saute onion, carrots, and celery until they begin to soften.
Add ham and potatoes; Cook for 2 minutes, then add garlic.
Saute this mixture until the garlic is fragrant, less than a minute.
Add flour and mix through; Cook for 2 minutes.
Stir chicken stock and bouillon together and add to the meat/vegetable mixture.
Increase heat and bring to a boil until potatoes are just barely fork tender, about 10-15 minutes.
Reduce heat to medium low; Add milk and stir until thickened.
Season with salt and pepper to taste, then simmer for a few minutes and serve.

Minestrone

Fall is in the air! Well, at least it is where I live :). It's not exactly time to pull out the heavy coats and sweaters but I am loving the fact that the mornings are nice and crisp and the days are just beautiful. This type of weather always makes me want to make soup and this is the latest favorite at our house. Serve it with some nice crusty bread and a salad and you're good to go! Enjoy!


Ingredients:

Olive oil
1 medium onion, diced
1 zucchini, chopped
14-oz. Italian-style green beans, drained
1 stalk celery, diced
5 cloves garlic, minced
32-oz. beef stock
1 can kidney beans, drained
1 can great northern beans, drained
14-oz. can diced tomatoes with juice
1 small carrot, shredded
3 oz. tomato paste
1/2 tsp. oregano
1/2 tsp. dried basil
1 tsp. garlic powder
1 tsp. onion powder
1 bay leaf
1 1/2 c. hot water
1 1/2 c. farfalle pasta
Salt and pepper to taste


Heat olive oil over medium heat in a stockpot.
Saute onion, celery, zucchini, and carrots until onions are clear.
Add garlic, green beans, and tomato paste; Stir.
Add beef stock and hot water; Stir.
Add tomatoes, beans, and spices.
Bring to a boil.
Reduce heat, then cover and simmer for 45 minutes.
Remove bay leaf.
Add pasta and cook for an additional 30 minutes.

Mongolian Beef

I have mentioned before that my husband and I both love Asian food but haven't been able to find a local Asian restaurant that we just love. So, I have been trying my hand at recreating some of our favorite dishes at home and have been having a blast! This is what I made most recently and we both just loved it. Enjoy!

Ingredients:

2 lb. sirloin, thinly sliced (be sure to slice across the grain so the steak will be very tender)

4 tsp plus 4 Tbsp olive oil

1 tsp minced fresh ginger

8 cloves garlic, finely minced

1 c. low-sodium soy sauce

1/2 c. water

1 c. packed brown sugar (light or dark, your choice)

2/3 c. cornstarch

4 green onions, sliced

Directions:

Heat 4 tsp olive oil in a small pan over medium heat. Add ginger and garlic and stir for about 1 minute. Add soy sauce, water, and brown sugar; Bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.

Toss sliced steak with cornstarch. Gently shake off any excess. 

Heat 4 Tbsp of olive oil in a large pan or wok over medium-high heat. Cook steak, doing in smaller batches if necessary, until thoroughly browned.

Pour sauce over browned steak and combine. Let simmer for 10-15 minutes and serve over rice. Garnish with sliced green onions.

I served this dish with egg rolls and crab rangoon, some of our favorite appetizers (and yes, I gladly used frozen ones instead of making them from scratch LOL). 

Hawaiian Ham and Pineapple Roll-Ups

Happy New Year! If you are like me, you are totally over having "big" meals for a while (ham, turkey, all of those delicious but very heavy sides). This recipe is perfect for a party where finger foods are being served. Try it out!

Ingredients:
4 12" tortillas
8 oz. cream cheese, room temp
12-oz. crushed pineapple, drained well
2 green onions, minced
16 slices thinly sliced ham

Combine cream cheese, pineapple, and green onions. Stir until everything is well combined.
Spread 1/4 of this mixture on each tortilla, being sure to cover it evenly.
On top of the cream cheese mixture, place a layer of 4 slices of ham.
Roll the tortillas up gently but very tightly, then use a serrated knife to cut each roll into 8 slices.
Serve immediately or chill in the fridge until ready to eat.

Spinach-Stuffed Chicken Breasts with Garlic Mashed Potatoes

Any time I make a chicken dish in this household and get rave reviews from the husband, I know that we have a real winner! He definitely prefers red meat but doesn't mind if I cook chicken every once in a while. I came across this recipe recently and tweaked it just a bit and we both love it! I served it with garlic mashed potatoes (I'm also including that recipe in this post) and it was comfort food heaven :). Enjoy!

SPINACH-STUFFED CHICKEN BREASTS
Ingredients:
4 boneless skinless chicken breasts
1 bottle Olive Garden Italian salad dressing
1 Tbsp garlic powder
1 Tbsp onion powder
 4 oz. cream cheese, softened
2 Tbsp. mayonnaise
1 1/2 c. chopped fresh spinach


Place chicken breasts in a gallon-size Ziploc bag and pour entire bottle of salad dressing over them.
Let marinate for at least 4 hours, preferably 6-8 hours if possible.

Preheat oven to 375 degrees.
Remove chicken breasts from marinade and pat dry.
Use a sharp knife to cut a pocket into the side of each chicken breast.
In a small bowl combine cream cheese, mayonnaise, garlic powder, onion powder, and spinach.
Spoon spinach mixture into each chicken breast, dividing evenly.
Place stuffed chicken breasts in a 13x9-inch baking dish.
Bake, uncovered, for 25-30 minutes, or until chicken is cooked through.



GARLIC MASHED POTATOES
Ingredients:
2 large heads of garlic
Extra-virgin olive oil
Salt and pepper
2 pounds potatoes (either red potatoes, scrubbed but unpeeled, or peeled Russet or Yukon Gold potatoes), cut into 3/4" dice
1 stick butter, room temperature
1/2 c. heavy cream, room temperature


Preheat oven to 325 degrees.
Cut the top 1/2 inch from each garlic head to reveal the cloves.
Discard the tops.
Drizzle cut surfaces with olive oil and season with salt and pepper.
Place garlic heads, cut side up, in a small baking dish.
Cover the dish tightly with aluminum foil.
Bake until garlic is deep beige and very tender when squeezed, about 1 1/2 hours.
Let cool until easy to handle.
Once cooled, squeeze garlic from the hulls into a small bowl and mash with a fork. Set aside.

Put potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat. Add salt to taste. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Drain well.

Return potatoes to their cooking pot. Add butter, cream, and roasted garlic. Mash with a potato masher (or use an electric mixer if you want them extra smooth). Season with salt and pepper and then serve.