Named "Diamond Collection" B&BVoted's 2008, 2009, 2010, 2011 Award WinnerVoted "2012 Best Spa Services" & "2012 Most Affordable Luxury" by LanierBB.comVoted "Most Romantic B&B" Winner!

3180 Washington Ave. SW

Grandville, Michigan 49418

(616) 538-9442

{Just 6 minutes from Grand Rapids}

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by InnTraveler Magazine






by 2008, 2009, 2010, 2011


Make Ahead Mashed Potato Casserole


When it comes to the holidays and cooking, it's best to make things as easy as possible.  This recipe for Make Ahead Mashed Potato Casserole is perfect for that.  Maybe you need to drive on The Holiday to visit family?  Make this dish a day ahead and bake at your final destination.  Or put it in your crock pot insert to bake in your own oven, then put it into your crock pot to travel and keep warm until dinner is served.  If you are making lots of dishes to serve then take some stress off by making this up the day before so it's just one less thing to worry about on party Day.  Either way you're sure to enjoy a different spin on your typical Mashed Potatoes and Gravy.

Make Ahead Mashed Potato Casserole

4lb’s russet potatoes peeled & cut into 1” chunks [about 8 medium]

½ Cup half and half

½ Cup low sodium chicken broth

1 ½ sticks unsalted butter, cut into pieces

1 clove Minced Garlic

2 tsp. Dijon Mustard

2 tsp. Salt

4 Large Eggs

¼ Cup finely chopped fresh chives


Heat oven to 375. Bring potatoes to a boil over high heat, simmer till tender.

Heat all ingredients except eggs over low heat till smooth. Keep warm.

Drain potatoes into a large mixing bowl, mix on medium/low speed, slowly adding liquid mixture for 1 minute.

Now Beat eggs into potatoes, one at a time, and fold in the chives [they will be soupy, they firm when baked].

Transfer into a greased 9”x13” pan, a 2 quart casserole or a crock pot insert with a plastic liner [use non-stick spray]. Use a fork to make peaked design in potatoes. Bake uncovered for 35 minutes [or 45 minutes if you refrigerated overnight]. The eggs make them puff up beautifully. Let cool 10 minutes.


Note: This casserole can be made a day before you want to serve. Cover with plastic wrap & refrigerate. Remove from refrigerator 1 hour before baking to bring to room temperature and add 10 minutes to your baking time.

Zucchini Dessert Crumble Recipe

This morning we served our homemade Zucchini Dessert Crumble for breakfast.  Everyone thought they were eating an APPLE Crumble!  It was accompanied by fresh fruit, Belgian waffles, and an egg & veggie scramble.  Nothing left . . .except of course lots of happy guests.

When the weather is hot and the zucchini grow really large I love to prepare this pie filling. I look for as many giant zucchini's as I can find and prepare this filling so I can freeze lots of it for future use.  Funny thing, I'm not much of a pie person, it's a little too sweet for me.  So I tweak my recipes using less sugar and often incorporate them into a simple desert crumble or coffee cake.  So then instead of producing a 9" pie, I can create something yummy in a larger 9" x 13" pan.  I love to use my clear Pyrex glass bake ware. Why the clear glass dish?  Because we eat with our eyes first.  I think food should be enticing and draw you in for a closer look. So seeing through the side of the dish says, "I look good…wait till you taste me!".
When the weather is cooler and the garden has been put to bed for the season, there's nothing better than filling your home with the smell of garden fresh baked goods.  I go to my freezer and pull out my precious Zucchini filling and make it  into a simple crumble which uses only 4 ingredients and can be mixed in a food processor OR you can dump all into a one gallon zip lock bag.  Add dry ingredients first, shake well and gradually add in the cooled melted butter, shaking the bag in between (this is a great way to involve your children or grandchildren) AND no extra dishes to wash!  I'm not only a GOOD COOK but I'm a SMART COOK!  The truth is with guests mulling around our B&B I never know when I'll have company in the kitchen with me.  So I'm always trying to keep the kitchen looking clean (no big messes) while I'm baking and this works great.  
Ingredients for crumble:
4 cups flour
1/2 cup sugar
1/2 tsp. salt
3 sticks melted butter
Mix flour, sugar, salt and melted butter together.  Reserve 1 cup of this for topping and press the rest into a 9 x 13 pan.
Ingredients for Zucchini filling:
7 cups zucchini that has been peeled, seeded, and chopping into 1/2" x 1/2" pieces
2/3 cup lemon juice
1 1/4 cups sugar
1/2 tsp. cinnamon
3 Tbsp. tapioca
Preheat oven to 375.  Boil zucchini and lemon juice together until tender.  Add sugar, cinnamon, and tapioca.  Mix together and spread on crust.  Add reserved crumble mixture over the top and sprinkle with cinnamon.
Bake at 375 degrees for 20 to 25 minutes.
 I like to serve this with a swirl of caramel on the plate and a dollop of whip cream beside.
It's just the little treats like this that make a stay at Prairieside Suites special for our guests.  From the little things like in room wine chillers and heated towel bars, to the big things like fireplaces and two person Jacuzzi tubs in every room, we've thought of everything to make your stay at our bed & breakfast perfect.  The modern design of every room means all you need to do is chose which fits your style and you'll be assured you have everything you need.  Check out our rooms' amenities and then book your room today so you can enjoy everything that makes Prairieside Suites Luxury Bed & Breakfast the perfect place to stay.