This week’s recipe is a simple side. It’s for Mashed Potatoes! I know, I know…whats to mashed potatoes, right? But, there actually is a lot to them and the possibilities are endless. I really don’t make them that often and try to stay away from carbs during the week. However, on holidays or weekends, they are a must and a good companion to most main dishes such as chicken or roast beefs. So, here’s my version of my mashed potatoes.
- 1 bag of red potatoes (5lbs)
- 2 packages of cream cheese
- 1-2 cups of milk
- salt and pepper
- seasoned bread crumbs
I like using Red Potatoes mainly because you can keep the skin on them which I do. Boil them in a pot of salted water until fork tender. When done drain and place in a large mixing bowl. Add the salt and pepper, milk, cream cheese, butter and stir with a hand mixer. If too thick, add more milk. When at your desired consistency, place in a pan. Sprinkle the top with bread crumbs and bake covered at 350 until heated through for 30-45 minutes. Then, take off the foil and broil for 5 minutes.
You can add mozzarella cheese to the mixture or if you like garlic mashed add some minced garlic or garlic powder. I’ve even added shredded ham and cheddar cheese at other times. Be creative!