So simple, so sinful.
I love potatoes. I really don’t think “love” is a strong enough word for how I feel about these starchy roots of heaven.
One of my coworkers and friends JLN told me how he made these mashed potatoes that were to die for, and then he 1-up’d himself and baked them.
That was enough for me to want to try this. I knew the basic recipe had to be easy. But what I really needed from him was the temperature to bake the dish. There are also a ton of recipes around the web about this dish, but I decided to take what I had and make it with those ingredients. Funny enough, the recipe he used, actually used the ingredients I had to use up! (I just said “use” a lot in that phrase..)
So yeah, if you have stuff in your fridge you need to use up, make this dish! It takes up to an hour from start to finish, but it’s well worth it.
Here’s what we used:
•5 russet potatoes, cut into 1-inch pieces. Leave the peels on! I love the potato skin
•5 oz. 1/3 less fat Neufchatel cheese (basically 1/3 less fat cream cheese. It’s what I had leftover from the cinnamon rolls)
•1/2 cup chopped chives (about 15 “strands” of chives I had leftover from baked potatoes we made a few days ago)
•1/4 cup light sour cream (this is optional. We didn’t end up using a lot of this)
•S&P to taste
•1 1/2 cups shredded cheddar cheese
•2 tablespoons margarine or butter
Boil the potatoes until their fork tender. Then drain them and transfer them back to your boiling pot (no need to dirty a new bowl)
Add in your cream cheese, sour cream and mash ‘em up! I don’t know why my masher decided to go MIA the one time I needed it, but fear not! Since the potatoes were so tender, we used a fork and it worked just as well. If you want yours super creamy, use a hand mixer if you have one. Would work beautifully for an extra creamy texture.
Then add in your chives and cheese. Chives add a lovely, mild onion flavor. You can totally take this out if you don’t want that. …But why would you NOT have sour cream and chives on a potato…? That’s just crazy talk.
Add some salt and pepper to taste.
Pour the entire pot of mashed potatoes into a lightly greased 9 x 13 glass baking dish (just spray with some cooking spray). Spread the mixture out evenly.
Take the 1-2 tablespoons of butter and break it up to spread evenly across the top of the potatoes.
Sprinkle some leftover cheese (or additional cheese in my case. ahem.) on top
Bake at 350ºF for 25-30 minutes or until the cheese is melted and the potatoes are golden brown.
Unfortunately, using up those ingredients to make this dish only created more leftovers for me to get rid of… (–_–; Ah well. All in the name of love.