My US Potato Board (USPB) Potato Safari 3 Experience in Davao City

While everyone was busy with their holiday preparations last December 2015, I, together with other Manila food bloggers, flew to Davao City to join the Potato Safari 3, coordinated by the US Potato Board (USPB), the organization who handles the promotion and marketing for US Potatoes across the globe.

United States Potato Board (USPB) Potato Safari 3


About US Potatoes

The third of the Potato Safari began with the Global Marketing Manager of USPB, Susan Weller, giving us a brief and informative introduction to US Potatoes.

Susan Weller Global Marketing Manager of USPB

The potato is an integral ingredient used in cuisines all over the world. It is so versatile that it can be used in appetizers, soups, main entrées, or even desserts. But do you know what the world’s favorite way to eat potatoes? Of course, as French fries!

The most important thing I learned from Susan was that it’s NOT true that fresh local potatoes are superior over frozen potatoes in terms of quality and nutritional content. Frozen US Potatoes are, in fact, a whole lot better because they meet strict FDA and USDA specifications—a reason why they have become the top choice of renowned chefs all over the world.

US Frozen Pototoes from USPB

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Shepherds Pie Inspired Cottage Pie : Recipe + Photos

Michelle and I love comfort food. Ever since I found out about Shepherd’s Pie while watching our favorite foodie TV shows, I’ve been dying to make it myself. Shepherd's Pie turned Cottage Pie on a Plate - I’ve watched Chef Gordon Ramsay‘s version of making Shepherd’s Pie on Youtube and he actually made it very easy (the video after the jump). Shepherd’s Pie is actually made of minced lamb. And since lamb is rarely available and usually expensive here in the Philippines, I tried using beef mince for this recipe I’ll be sharing today. So, technically I made a Cottage Pie. Both Cottage and Shepherd’s Pies don’t have bottom pastry crusts unlike standard pies. They are actually traditionally made with leftover roast meat, but, are now often made with ground meat, mostly beef or lamb, and topped with mashed potato. Continue reading Shepherds Pie Inspired Cottage Pie : Recipe + Photos

Kenny Rogers Cheese and Garlic Potato Recipe

Kenny Rogers Cheese & Garlic Potato - Homestyle

Kenny Rogers version:

Kenny Rogers Cheese & Garlic Potato - Original

One of the Kenny Rogers side dishes that I absolutely love is their Cheese and Garlic Potato. I love the tangy taste of the garlic and the right amount of creamy cheese to complement it. Ahhh… just writing about it makes my mouth water.

Mai also found it very yummy that she decided to recreate this side dish for us at home. Here’s how she made them.


Cheese and Garlic Potato Side Dish Recipe


  • Baby Potatoes
    (For our recipe, Mai used about 20 small baby potatoes)
  • Butter  – 1/2 stick, 100 grams
  • Evaporated Milk (keep cold) – 2 cups
  • Flour – about 4 tablespoons
  • Cheddar Cheese – 3 cups, grated
    We got feedback that parmesan cheese is what Kenny Rogers uses in their side dish, so use about 1 to 2 cups of it. It’s saltier so you need less of it.
  • Parsley
  • Salt & pepper to taste
  • Garlic Powder



  1. Boil potatoes for five (5) minutes or ’til they’re half-cooked.
  2. Melt butter on a separate pan.
  3. Add flour to the butter and stir for one (1) minute.
  4. Add cold milk to the mixture. Add one (1) cup at a time.
    Make sure the milk is cold to avoid lumps.
  5. Stir in low heat until completely mixed, then, add parsley.
  6. Add garlic powder. Stir for two (2) minutes.
    The amount will depend on how much garlic flavor you can take.
    Add about 1 teaspoon first and from there, you can add more if you prefer it to be more garlicky.
    Make sure you don’t put too much garlic powder. Otherwise, you’ll end up with a very bitter sauce.
  7. Remove sauce from heat, then, add 1 cup of cheese. Mix until the cheese melts.
    Add cheese and wait for it to melt again before adding the last cup.
  8. Cut boiled potatoes in half. Then, add to garlic cheese sauce.
  9. Add salt and pepper to taste.
    The amount will depend on how salty you want the sauce to be.
  10. You can serve Cheese and Garlic Potato as a warm or cold side dish.|

Continue reading Kenny Rogers Cheese and Garlic Potato Recipe