Simply Potatoes

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How you simplifying your summer?  It’s so hot here in Chicago, so the simpler dinner can be; the happier mom is.  Simply Potatoes does just that for dinner time.  First of all, there is the convenience.  There is no peeling, slicing, dicing or mashing potatoes.  Open the bag and that’s it.   They are better for you.  Their cut potatoes and steamables are all fat free, cholesterol free and 90 calories or less per serving.  Simply Potatoes has a ton of variety.  It is available in a number of mashed and cut varieties, delicious right out of the microwave, off the grill or added to your family’s favorite dish. Click here to see a full list of products.  Lastly, all of the potato products are gluten free (Simply Macaroni & Cheese contains wheat).
Best of all, I’ve tried several of their varieties and they are all good.  I personally love the Steakhouse Potatoes.  They are just soooo good.  I can only highly recommend trying out Simply Potatoes!

Slow Cooker Chicken Dinner

Slow Cooker Chicken Dinner
  • 1 whole chicken
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • 16 oz carrots
  • 6 potatoes, cubed
  1. Place carrots and potatoes in the slow cooker.
  2. In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the crockpot on top of the carrots and potatoes.
  3. Cook on low for 6 - 8 hours.


Thanksgiving Sides

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Blue Cheese Mashed Potatoes

Creamy, rich mashed potatoes become even more decadent with crumbled blue cheese. It will make any evening feel like a special occasion.

Cooking Planit Holiday Side Dish: Blue Cheese Mashed Potatoes recipe

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  • Russet Or Baking Potatoes – 2 Pounds
  • Blue Cheese, Crumbled – 6 Ounces
  • Butter, Unsalted – 4 Tablespoons
  • Heavy Cream – 1/2 Cup
  • Black Pepper
  • Kosher Salt


  1. Peel the potatoes and cut into 1/2 inch cubes. Place in a large pot, then fill the pot with cold water to cover the potatoes by about 1 inch. Place pot on the stove.


  1. Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.
  2. Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about 10-15 minutes.
  3. Cut the butter in cubes and place in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
  4. Once butter is melted, stir in heavy cream and microwave again, in short increments, until mixture is warm.
  5. Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.
  6. Once potatoes are dried out, remove from heat and use a potato masher or a potato ricer to mash the potatoes until smooth.
  7. Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes.
  8. Stir the crumbled blue cheese into the potatoes, and season with salt and pepper to taste. Remove from heat. Cover until ready to serve.
  9. Transfer potatoes to a serving dish or dinner plates. Serve warm!