Potatoes – My Dirty Little Secret!

Bacon Cheese Mashed PotatoesI love potatoes! I could eat mashed, hashed, fries, fried, baked, baked again, boiled (but not raw). I eat them in salads, soups, stews, naked, with butter, with gravy, with sour cream, with cheese, with bacon…

So, let’s combine the mashed with cheese, green onions, and bacon. Let’s stir in some sour cream for a little tartness and then add heavy cream to intensify the creaminess…what’s missing, what’s missing? Oh, garlic! Hello garlic, my old friend, I’ve come to work with you again…

Bacon Cheese Mashed Potatoes

2 lbs russet potatoes, washed, unpeeled, cut into 1-inch chunks
6 strips bacon, cut in 1/2 inch dice
1 cup green onions, sliced
1/2 cup heavy cream
1/2 cup sour cream
2 tsp Univer Goulash Cream Mild
1 tsp Univer Gourmet Garlic Cream, or to taste
Salt and pepper to taste
1 cup shredded sharp cheddar cheese

Place potatoes in a large pot and add enough water to cover potatoes by about 1 inch. Cover and bring to a boil. Remove cover and cook for about 15 minutes, or until the potatoes are fork tender. Meanwhile, in a frying pan over medium-high heat, fry bacon until crisp. Remove bacon from pan and drain on paper towels. Add green onions to the frying pan and sauté for about 2 minutes. Remove from pan and set aside. Drain potatoes well and return to the pot. With a potato masher or mixer, blend in heavy cream, sour cream, Goulash Cream Mild, Garlic Cream, and salt and pepper. Add bacon, green onions and cheese. Stir to combine; serve warm.

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Ready in: 25 minutes  —-  So, what does Goulash Cream do for potatoes? And, what the heck is it?

Goulash Cream - Hot and Mild (Tubes)Goulash Cream is the pure essence of paprika, never powdered, just crushed into a fine cream and lightly flavored with a hint of tomatoes and onions. It adds so much to soups, stews, meats, and yes, potatoes. You can find out more and order some at www.judisuniverstore.com.

More about my fabulous Gourmet Garlic Cream later. I have to go eat those potatoes!

Goulash Cream - Hot or Mild


Dinner at the Creek

Lovely sunset over the water

Lovely sunset over the water

Bill and I welcomed June with a picnic dinner at Cherry Creek, our favorite local state park. We secured a table, and Bill grilled some simple cheeseburgers with fresh avocado slices and tomatoes. A little light libation and the night was lovely. It only would have been better if our boat was in the background ON the water, but it’s going in for repairs first.

For the Love of Paprika (Book)

Nearly done tweaking, nearly done editing, nearly done indexing, nearly done…shew…what a lot of work.
Pre-Orders Start Soon!!

We’re going to be offering you a sampler chapter for FREE very soon! Stay tuned – it’s almost Champagne time here!

Well, reworking some Italian leftovers tonight for dinner. We went to Nonna’s Italian Bistro the other night for dinner (a must-try if you live in the Denver area) and ordered too much food. We had the Antipasto Salad for two, the crusty bread, then we each ordered an entree, something we seldom do. Usually we split one entree…have you found as you’re getting older the amount of food you consume is less? Our food bill is down, but the bar tab always stays the same!!! LOL!

Paprika Rocks!


May 15th, 2013 – First Post on My New Blog


I’m Judi, and I’m the voice of several Internet sites representing the company I consult for, Univer Foods USA. We’re on Twitter as @PaprikaRocks, Facebook as www.facebook.com/judisuniverstore, and the web as www.judisuniverstore.com. We have lots of other sites as well, and I’ll be sharing those later.

I have a lot of friends on my sites, and I hope they will join me here, as well. It’s my aim to make you smile and encourage you to have fun cooking for yourself, your family, and your friends! Love to hear back from you all, too.

I titled my blog Recipes from the Cutting Board because of lot of meals don’t make it much further than that. Bill (hubby) and I have fed a few people over the years and we love to entertain. (We’re told we do it well.)

So here we go….I’m just going to have fun! Since I’m new to this format, please be patient with my fumbles!