#Arizona Kosher Family Homes

[vacationresort25]

Experience the Best in Arizona: Luxury Kosher Family Homes in Scottsdale

Scottsdale, Arizona, is not only renowned for its breathtaking desert landscapes and world-class attractions but also as a top destination for kosher-observant families seeking luxurious accommodations. Whether you’re planning a family vacation, a reunion, or a special celebration, Arizona kosher family homes offer the perfect setting to combine comfort, style, and tradition.

Tailored for Kosher Observance Luxury kosher homes in Scottsdale, AZ, are thoughtfully designed to meet the unique needs of Jewish families. These homes come equipped with kosher kitchens, featuring separate meat and dairy utensils, dishwashers, and ovens. Amenities like a plata and hot water urn ensure you can observe Shabbat and Yom Tov with ease. Some properties even include pre-stocked kosher groceries, saving you the hassle of preparation.

Unparalleled Luxury These homes don’t just meet your kosher needs—they exceed your expectations in luxury. Spacious bedrooms, heated pools, hot tubs, and outdoor fire pits are just the beginning. Game rooms, massage chairs, and mini golf courses add an extra layer of enjoyment for families of all ages. With elegant designs and high-end furnishings, these properties redefine what it means to vacation in style.

Convenient Location Nestled in the heart of Scottsdale, these kosher homes offer easy access to local synagogues, mikvahs, and kosher restaurants. Many properties are within walking distance of Ahavas Torah and other key community hubs, ensuring your spiritual and communal needs are met effortlessly.

A Memorable Arizona Escape Booking a luxury kosher family home in Scottsdale, AZ, transforms a simple getaway into a meaningful experience. Enjoy the serenity of Arizona’s desert beauty while embracing your family’s traditions in comfort and luxury. Start planning your Scottsdale vacation today and discover why these homes are the ultimate choice for kosher observant travelers.

With Arizona’s luxury kosher homes, your dream family vacation is just a reservation away.

[hooded-hawks]

burt fabelman headcannons :-)

Note: None of these are romantic or sexual, these are just silly ones i have about him. This is also REALLY LONG because i am normal and totally not hyperfixated

· BASEBALL DAD!! He loves baseball, anytime he was free and had the money, he’d take Mitzi and the kids to go see a game. usually roots for the home team unless they’re playing the cincinnati reds, then he roots for them. Tried to catch a baseball once and it ended up smacking him in the face and giving him a black eye for a week

· won multiple science fairs as a child

· 4.0 GPA throughout his entire school career, even during college

· He LOVES purim, he always gets dressed up and made Mitzi wear matching costumes with him for multiple years in a row

· bisexual.

· HATES hot weather, despite living in california. He hates having to mow whenever it’s 85° or hotter, doesn’t like to get sweaty

· Autistic, i can see him having OCD as well

· Modern orthodox, he’s fairly frum aside from a few things and keeps kosher almost all the time

· absolutely loves ice cream, he goes to ice cream parlors all the time. his favorite flavor is chocolate

· he’s fluent in english, ukrainian, yiddish and hebrew, and he knows some basic words in ladino and judeo-arabic after he got hyperfixated on jewish languages in high school

· he’s fairly left leaning, and considers himself bundist aligned, although he disagrees with them on the antitheism and yiddish being the main jewish language. votes democrat almost 100% and is apart of a labor union

· very rarely calls mitzi pet names outside of “mitz”, the occasional “honey” or “sweetheart”, and a few yiddish ones here and there (מײַן לעבן). he finds most others cringe worthy

· he loves going to diners when on road trips, it’s one of his favorite things to do. they always go to at least one they haven’t been too before whenever the family goes on a trip

· went to disney land with Sammy and the girls soon after it open, and ended up enjoying it more than they did (he was fascinated with roller coasters and all the tech in the park)

· spent a lot of his time in the library in his university

· after the divorce, he and mitzi stayed close friends, they write to each other after mitzi moved to Arizona, but it took a while for Burt to move on from her

· The kids would call him “daddy”, “dad”, “tatti” or “tateleh” when growing up, he honestly didn’t care what they called him, but now they all just call him dad

· him and Mitzi ended up at a drag show on their night out and the entire time he just stared in awe

· bear, sorry not sorry

· loves cruises although he rarely goes on them. he loves the ocean as long as he isn’t on the beach (he absolutely hates sand and has to wear socks and sandals when he’s there)

· started bawling his eyes out at Sammy’s graduation and had to go to the bathroom to calm down, only to come back out and cry again when Sammy hugged him

· doesn’t travel outside the us much simply because he’s kinda scared of planes. He usually only does it for work. if he cannot drive there, he probably hasn’t been

· He honestly loves going to the movies with his family. Even if he was resistant to Sammy perusing it as a career, he loves movies, and he loves movie theaters

· He also really enjoys opera and theater shows, mostly because Mitzi performs in them occasionally. But he also loves yiddish theater, unfortunately there’s not a whole lot of performances he’s been too.

· After the divorce, and he ended up getting his own house (either on his own or with a partner), he took up gardening. He also really enjoys flowers, he has multiple types growing in his front and back yard

· his favorite soda is cream soda or root beer floats :-)

[briefnacholady]

1.     Your family and food.    

I have worked a lot with knotts fruit and berries growing and currently Grocery stores, have been struggling with finding work and have been eating alot more vendors, restaurants, SNAP CalFresh, school meals, church/community food programs. I have worked in many types of kitchens and enjoy cooking my own food a lot more than not eating fresh products. I have been trained in southern italian and fujian food making the most. Lots of pork, potatoes and cereals and cheese nuts and chips are very important. With three meals a day and 5 snack periods in years of good money for what is calendar food eating especially with growing children around. I have had many close live in concat with full kosher and vegan living types.   

2.     Cultural connections.   

Medieval times and other styles of  big faire food of theme parks in southern style cooking is what I was raised on in my time around the culture I grew up in traveling around the state. Popcorn, cotton candy, and other show snacks in large oj and milk shots of what is toast with your cereal about when the pancakes are not just enough for the western style feel of home parks and rec food connections of what my food blogging and food travel goals have been in studying american history through the recipes around it. 

3.     Your personal relationship with food. 

As a dancer I have struggled with eating disorders and being on food stamps without a stable place to cook has me eating a lot more candies and junk as my main staple than my body has been used to. I tend to need to eat a lot of protein when I train really hard and need to eat 2100 to 3500 calories and in the last two years have struggled to be able to make that happen in what feels like a secure way. Been eating what people give me in my singing for tips job at the improv and that has been better in other years. I have done really well working with serving people food and being a talented innovator in blended food learning of types of southern eating styles. When I binge eat, I do eat a lot of dairy ice cream and fried food faire folk dinner food. Making sure to get my chips and soda in has to do with athletic training and Dr.Pepper 10 Poweraid got milk ? and where the beef? wedding ads i have worked with in my childhood food experiences of ben and jerry's radio and farm work. 

4.     Food-related interests or passionso with

Fun facts about my chef life 

 I did enough chicken farming in other years i got 5 chickens in redwood in skyrim you can not kill 

I have made the food and wine best chef lists more than 3 times in my life including at 5 guys spot 14 

I have experience in food events that indulge smoking and non smoking rooms in different historical large sports and arts form south of  here, northern california, and arizona and when i young a lot more  to nevada 

My medical school surgery show izombie has a lot of food hot plate style buzz feed. Good ideas if you're willing to watch a crime drama with a large food part to every episode and have not seen it. 

I have worked with PPMO UNICEF and the red cross for a long time in mad dad/ rat race  actors for churches that do right to food work in a variety of concerts and movie events.

[vincentpennington]

Sonoran Hot Dogs

Have you heard about my Whole30-, keto-, and paleo-friendly version of Sonoran hot dogs, those crispy bacon-wrapped hot dogs smothered with your favorite Mexican-inspired toppings? You can make this simple version at home and you won’t even miss the bun!

I first encountered these Mexican-inspired bacon-wrapped hot dogs as a college freshman wandering around San Francisco’s Mission District. Or rather, my nose found them. I followed the intoxicating scent of sizzling bacon, hot dogs, grilled peppers and onions to a friendly sidewalk vendor selling Sonoran hot dogs. After tasting one, I was hooked. I still gaze longingly at them whenever I venture through the Mission.

What is a Sonoran Hot Dog?

A Sonoran hot dog is a bacon-wrapped hot dog that’s typically served in a chubby baguette roll called a bolillo and topped with condiments like grilled onions and peppers, pinto beans, salsa, and a drizzle of mayonnaise. According to Wikipedia, it originated in the Mexican state of Sonora and is a regionally popular hot dog variation in parts of Arizona, Southern California, and the San Francisco Bay Area. Its popularity isn’t surprising—you can’t possibly go wrong combining smoky bacon-wrapped hot dogs and your favorite Mexican toppings!

How are these Sonoran Hot Dogs Whole30-compliant?

To make Sonoran hot dogs Whole30-compliant, you gotta ditch the bun and beans and make sure that all the meat and toppings are sugar-free, grain-free, dairy-free, and junk-free. Luckily, you can buy Whole30-friendly hot dogs and bacon at most grocery stores—some compliant brands include Applegate, Wellshire Farms, and Pederson’s Family Farms. Always read the ingredients label to double-check!

The bollilo is easily replaced with lettuce leaves. You can even serve the bacon-wrapped hot dog on a bed of greens to make a hearty Mexican salad!

Wrap the bacon tightly!

The key to a great Sonoran hot dog is to wrap a piece of bacon tightly in a single layer around the dog. If you have a choice, try to avoid thick-cut bacon because it takes longer to cook and it doesn’t stay in place as well as thinner strips of bacon. Also, remember to tuck the ends of the bacon as you wrap it snugly around the frankfurter so it won’t unravel as you fry it.

Use a large skillet!

The secret to frying the bacon-wrapped hot dogs is to sear them in a skillet because the direct contact with a flat hot surface gets the bacon crispy and helps it adhere around the frankfurter. I’ve tried roasting these porktastic dogs on a sheet pan in the oven and cooking them on the grill outside, but the bacon invariably curls up and falls off the hot dog.

Also, make sure the skillet is large enough to accommodate the hot dogs as well as the peppers and onions. If the hot dogs and vegetables are crowded into a small pan, the veggies and bacon will steam and won’t brown well. Don’t have a large pan? Cook the hot dogs first and then add the peppers and onions to the empty skillet.

Time to make Whole30 Sonoran Hot Dogs!

Serves 4

Ingredients:

4 bacon slices, sugar-free if doing a Whole30

4 hot dogs, sugar-free if doing a Whole30

1 large onion, thinly sliced

1 red bell pepper, thinly sliced

Diamond Crystal kosher salt

Butter lettuce leaves

½ cup pico de gallo or your favorite salsa

1 large Hass avocado, peeled and sliced

Equipment:

All of my recommended kitchen tools are listed here.

Method:

Grab a strip of bacon for each hot dog and wrap one around each hot dog in a single layer…

…tucking the end pieces so the bacon strips don’t unravel.

Heat a 12-inch skillet on medium heat. When it’s hot, place the four bacon-wrapped hot dogs in a single layer in the middle of the skillet.

Fry the hot dogs undisturbed until the bacon is browned on one side. Then, flip the hot dogs over and fry until browned on the other side.

Add the onions and peppers around the hot dogs on the edges and sprinkle salt on the vegetables.

Continue browning the Sonoran hot dogs and stir the peppers and onions to ensure even cooking.

The dish is ready when the bacon-wrapped hotdogs are browned on all sides and the peppers and onions are tender and caramelized.

Serve the hot dogs and sautéed peppers and onions with butter lettuce leaves…

…so that everyone can top each lettuce-wrapped Sonoran hot dog with pico de gallo and sliced avocado if desired!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

 PRINTER-FRIENDLY RECIPE CARD

Sonoran Hot Dogs (Paleo, Whole30, Keto)

Here's a Whole30-, keto-, and paleo-friendly version of Sonoran hot dogs, crispy bacon-wrapped hot dogs smothered with your favorite Mexican-inspired toppings!

4 bacon slices (sugar-free if doing a Whole30)

4 hot dogs (sugar-free if doing a Whole30)

1 large onion (thinly sliced)

1 red bell pepper (or other color, thinly sliced)

Diamond Crystal kosher salt 

8 butter lettuce leaves

½ cup pico de gallo (or your favorite salsa)

1 large Hass avocado (peeled and thinly sliced)

Grab a strip of bacon for each hot dog and wrap one around each hot dog in a single layer, tucking the end pieces so the bacon strips don’t unravel.

Heat a 12-inch skillet on medium heat. When it’s hot, place the four bacon-wrapped hot dogs in a single layer in the middle of the skillet.

Fry the hot dogs undisturbed until the bacon is browned on one side. Then, flip the hot dogs over and fry until browned on the other side.

Add the onions and peppers around the hot dogs on the edges and sprinkle salt on the vegetables.

Continue browning the Sonoran hot dogs and stir the peppers and onions to ensure even cooking. The dish is ready when the bacon-wrapped hotdogs are browned on all sides and the peppers and onions are tender and caramelized.

Serve the hot dogs and sautéed peppers and onions with butter lettuce leaves so that everyone can top each lettuce-wrapped Sonoran hot dog with pico de gallo and sliced avocado if desired.

The post Sonoran Hot Dogs appeared first on Nom Nom Paleo®.

[stevenspielbergchronicles]

2017 On February 21, Leah Adler (97) dies at her Los Angeles home surrounded by her children. She is survived by her son, Steven Spielberg, and three daughters Anne, Sue and Nancy, along with 11 grandchildren and five great-grandchildren.

At the age of 5, Leah Posner, learns to play the piano and later studies at the Music Conservatory in Cincinnati (followed by solo performances).

In 1945, she marries Arnold Spielberg. She strongly influences her son Steven in many ways: She reads him bedtime stories such as Peter Pan,  supports his staging of the school theater play Peter and Wendy at the age of 11 and passes on her musical gift (Steven plays the clarinet and composes music). In 1957, she gives her husband an 8mm camera that is soon grabbed by Steven to create his first film experiments, supported by family members and friends.

In Phoenix, Arizona, Leah Spielberg owns an art gallery and is known around town as “the lady with the Peter Pan haircut.” When her son completes his  8mm feature film Firelight (1964), she rents a movie theater for the premiere.

After her divorce, she marries Bernie Adler in 1967. They eventually move to Los Angeles. Up until old age, she runs the higly successful kosher restaurant The Milky Way on Pico Blvd.

Winning the Academy Award for Best Director for Schindler’s List (1993), Steven Spielberg mentions her mum and calls her “my lucky charm”.

More about Leah’s life in the context of Steven Spielberg   

[edseltommie-blog]

Owned by a Jewish family

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[keijay-blog]

New Post has been published on https://cookingtipsandreviews.com/how-to-make-gravy-from-scratch-perfect-for-thank/

How to Make Gravy from Scratch – Perfect for Thank...

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Lisa KaminskiNovember 21, 2018

James SchendNovember 21, 2018

Taste of Home

Our Test Kitchen shows you how to make gravy from scratch for your tastiest dinner yet.

When it comes to Thanksgiving dinner, we love the classics—turkey, stuffing, mashed potatoes. But if we’re being honest, what takes all these dishes from tasty to absolutely irresistible is the gravy. Not just any gravy will do, however, for the biggest—and best—meal of the year. Jars and packets of gravy simply won’t cut it as a partner to our favorite mashed potatoes and perfectly roasted turkey.

To make your dishes really sing, you need homemade gravy. Made from scratch, gravy takes a little extra effort, but our Test Kitchen experts have broken down the process to a few simple steps. With a little extra planning, you’ll have gravy that guests will be talking about—and craving—for years to come.

How to Make Gravy from Scratch

You’ll need:

2 tablespoons canola oil

Turkey backbone, neck bone and wing tips, cut into three-inch pieces

2 tablespoons canola oil

2 medium carrots, chopped

2 celery ribs, chopped

1 large onion, chopped

4 cups reduced-sodium chicken broth

6 sprigs fresh parsley

2 garlic cloves, crushed

2 bay leaves

1 tablespoon whole peppercorns

1/4 cup cornstarch

1/4 cup cold water

1 tablespoon fresh sage, minced

1 teaspoon fresh thyme, minced

1 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon lemon juice

Step 1: Brown

Taste of Home

The secret to any good gravy is a good stock. To create this foundation, you’ll need to brown a few of your ingredients to get maximum flavor. Start by heating your canola oil over medium-high heat in a Dutch oven. Once the oil is hot, add your turkey parts and brown on all sides. This should take 8 to 10 minutes. Once brown, remove from the pan and set aside.

Test Kitchen tip: Don’t skip this step! Browning the bones before preparing the stock helps develop a richer, deeper turkey flavor. Plus, this step also helps give the gravy that perfect color.

Step 2: Brown a little more

Taste of Home

Just like the turkey, you want to develop as much flavor as possible from your vegetables and aromatics. In the same Dutch oven, add your carrots, celery and onion. Cook until browned and softened, about 6 to 8 minutes. Be sure to stir occasionally.

Step 3: Simmer

Taste of Home

Add your turkey bones back into your pot along with the chicken broth, parsley, garlic, bay leaves and peppercorns. Bring the broth to a boil, then reduce the heat. Let this simmer for 30 minutes.

Test Kitchen tip: As the stock cooks, the flavors will concentrate, so keep any additional flavorings to a minimum at this point in the process. You can always add more later.

Step 4: Strain

Taste of Home

Pour your broth through a strainer. Discard the bones, vegetables, peppercorns and bay leaves—you’ve extracted all the flavor you’ll need from them. Once strained, pour your broth back into the Dutch oven and bring to a boil. If you have any pan drippings from your turkey that you’d like to use in your gravy, now is the time to add them. However, be cautious if you’re using drippings from a brined or kosher turkey—these drippings tend to be saltier, and you don’t want to overwhelm your broth.

Test Kitchen tip: For a really clear broth, pour it through a large-holed strainer and then through a fine-mesh strainer. To eliminate every tiny bit, try pouring it through a few layers of cheesecloth.

Step 5: Prep (or pause) for thickening

Taste of Home

Heads up: If you’re preparing your gravy ahead of time, this is the point where you should press pause. Wait until shortly before dinner to thicken your gravy. If you’re making the gravy right before dinner, move forward with this step.

In a small bowl, whisk together the cornstarch and cold water, being sure to get rid of any lumps. Stir this mixture into the broth until the broth thickens. Be sure to whisk, whisk, whisk as you add the cornstarch mix.

Test Kitchen tip: Cornstarch is our preferred thickener for gravy. It’s simple to use and is easier to add to hot liquids. The Test Kitchen has found that using flour as a thickener is a bit trickier and can lead to lumpy gravy.

Psst: Here’s a secret gravy trick professional chefs use.

Step 6: Thicken

Taste of Home

Bring your mixture back up to a simmer to fully activate the cornstarch—keep at a simmer for one minute. You don’t want to overcook the cornstarch; it will start to lose its thickening power if it’s kept at high temperatures for too long. If you’re using flour as a substitute, simmer for five minutes to activate its thickening power.

Step 7: Season

Taste of Home

The final step to making the perfect holiday gravy is to season it well. Before you add any seasonings, give your gravy a taste to see what you’re starting with. Then add your remaining herbs and seasonings—age, thyme, salt and pepper—and give it another taste. Keep in mind that it’s totally acceptable if gravy is a little salty. Gravy is meant to add a little something to plain foods like mashed potatoes.

Finish your gravy by adding a tablespoon of lemon juice. This might seem like a strange addition, but the acidity works to bring out all those delicious flavors in the gravy. If you don’t have lemon juice on hand, a splash of apple cider vinegar or white wine vinegar will work just fine. And remember, before you serve, give the mixture one more taste (even though you know it will be delicious).

With this recipe in your roster, you’ll be all set to feast come Thanksgiving. All that’s left is to carve the turkey (don’t worry—we can help with that).

Mashed Potato Recipes for All That Gravy

Colcannon Potatoes

Every Irish family has its own calcannon recipe, since it’s a classic dish. My recipe comes from my father’s family in Ireland. It’s part of my St. Pat’s menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon

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Twice-Baked Cheddar Potato Casserole

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It’s one of our family’s beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

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Sour Cream Potatoes

One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they’re golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado

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Loaded Smashed Taters

You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois

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Creamy Make-Ahead Mashed Potatoes

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois

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Caramelized Onion Mashed Potatoes

Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.—Taste of Home Test Kitchen

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Potato Stuffing Casserole

I adapted this recipe from a Pennsylvania Dutch cookbook, and it’s indicative of the fine German cooking found in this area. If you’re looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania

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Apple Mashed Potatoes

I love potatoes…especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it’s great with any meat. —Rebecca Page, Pensacola, Florida

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Creamy Mushroom-Potato Bake

The day I first made this, we’d invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We’ve found that it’s best served with beef…either with or without gravy. —Kathy Smith, Granger, Indiana

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Cream Cheese Mashed Potatoes

When I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. —Jill Thomas, Washington, Indiana

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Cheddar and Chive Mashed Potatoes

My husband swears my cheddar mashed potatoes are the world’s best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida

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Party Potatoes

These creamy tasty potatoes can be made the day before and stored in the refrigerator until you’re ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa

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Stilton, Bacon & Garlic Smashed Potatoes

Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California

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Potato Pumpkin Mash

No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, Texas

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Chunky Garlic Mashed Potatoes

I like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, any harshness mellows out and you’re left with sweet and delicate garlic flavor. —Mrs. Jackie Gregston, Hallsville, Texas

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Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia

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Confetti Mashed Potatoes

These mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. —LaDonna Reed, Ponca City, Oklahoma

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Mashed Potato Cups

This recipe makes a tasty side dish that’s a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire

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Slow Cooker Loaded Mashed Potatoes

Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family’s taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida

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Buttermilk Smashed Potatoes

My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico

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Loaded Smashed Potatoes

If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri

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Classic Make-Ahead Mashed Potatoes

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington

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Mozzarella Mashed Potato Remix

Here’s a yummy way to finish off extra mashed potatoes. The gooey cheese, creamy potatoes and golden crust blend perfectly to create spud heaven. —Rosemarie Weleski, Natrona Heights, Pennsylvania

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Cheddar Cheese Mashed Potatoes

A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavor and nice rich color. No one will believe they’re lighter. —Connie Boll, Chilton, Wisconsin

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Gouda Mixed Potato Mash

Everything’s better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana

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Double-Baked Mashed Potatoes

Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. —Anna Mayer, Fort Branch, Indiana

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Triple Mash with Horseradish Bread Crumbs

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

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Spanakopita Mashed Potatoes

I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, Maryland

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Mediterranean Mashed Potatoes

It’s hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland

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Gruyere Mashed Potatoes

Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don’t have chives? Just use extra green onion instead. Salsarose – Tasteofhome.com Community

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