Monday, September 12, 2011

Cheesy Smashed Potatoes

Growing up, adding cheese was a guaranteed way to get me to eat something healthy. (Or not so healthy, I remember eating a lot of "cheese bread" consisting of a slice of Velveta on a piece of white bread, microwaved until melty - Yuk!)

One of my aunts used to make some cheesey mashed potatoes - so cheesey, that I think there was more cheese than potato in them. I wanted to make something similar, but keep them *slightly* healthy, and retain some of their texture. These were a great combination between baked potatoes & creamy mashed potatoes. The cream cheese & sour cream blended into the mashed potatoes well, but the skin (and nutrients) remained.

(Sorry for the awful picture!)

Cheesey Smashed Potatoes

5 lb bag of potatoes
8 oz sour cream
8 oz cream cheese, at room temperature
3-4 cloves garlic, minced
2-3 cups cheddar cheese

Clean potatoes, cut up (keeping skin on), and boil until tender.

Place approximately half of the potatoes into a bowl with the sour cream, cream cheese & garlic. Mix until well blended. Add in 1.5-2 cups of the cheddar cheese, milk as needed for creaminess and remainder of potatoes. Mix *just* until blended (it will still be chunky).

Place in a 9x13 inch pan. (You can place these in the fridge at this point if you are preparing a day or two early.) Bake at 350F for about 20 minutes, then add additional 1/2-1 cup of cheddar to the top. Place back in the oven for an additional 10 minutes.


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