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Mashed Potato

  • byPatrice Berry
  • 18 December, 2015

Just in case you haven't totally committed yourself to a Christmas dinner menu, here's a little gem of a side dish that you might want to consider.  I can personally attest to the delicious nature of these potatoes, mostly because the recipe is one of my own that I'm pretty partial to (dangling participle foul. Sorry.).  But Honestly, this is one of my favorite side dishes owing to the aforementioned deliciousness and also how much easier they are to make than say, scalloped potatoes.

And in addition to being super scrumptious, these potatoes are pretty versatile, in that you can make them in one big pan or individual ramekins.  You can use whatever herbs you dearly love and you could use different kinds of cheeses, although I might encourage to make this with the goat cheese and the Gruyere first time around.  Just, you know, to experience firsthand how groovy these flavors are.

Then, if you want to switch up the cheeses, you could most definitely do that. Other cheeses that I think would work in here are provolone, manchego and asiago. You could also swap out the goat cheese for another soft cheese.  But now I'm getting uncomfortable.  I fear we've veered so far now from the original that I'm getting nervous and twitchy.  So don't do that.

But, really, I have to let you go and be your wonderfully creative self in the kitchen, right?  OK, then, I'll work on that.  But maybe you could try it as written just once.  You'd do that for me, right?  I think you'll agree that it's pretty amazing stuff.  After that, you just swap and sub and make it your own.

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