Lately, I've been using yukon golds. Love them. I peel and chop pretty small pieces and then boil until fork tender. I feel like a fork is a better test than the paring knife I had been previously using. I then use my hand mixer, lots of butter, sour cream, salt, pepper, and 2 % milk.
Our favorite mashed potatoes are topped with cheddar (Cabot seriously sharp), crumbled bacon, and sliced green onion tops.
Check these out -
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| before baking |
Bake at 350 degrees for 40 minutes or until golden brown.
These are perfect with "down-home" meals - your typical meat and potatoes fare with a little bit of a twist.
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| after baking |
If you love mashed potatoes - you'll love these. You can make them ahead of time (even the day before) and simply bake 40 minutes before you're ready to eat.
looks tasty! we love potatoes too. I'm glad I am not the only one with potato issues. :) I have a potato ricer which makes the smoothest mashed potatoes ever, its a great invention!
ReplyDeleteI've heard about twice baked potatoes and wonder if these are them. It always seemed such an interesting thing to do. Yours look yummy!
ReplyDeleteMr. P loves mashed potatoes (me too) .Im going to do these tomorrow night. I'll let you know how it goes.
I always use Yukon golds too. I use a potato ricer like Annika. And I always add tons of butter.
ReplyDeleteI too have had many problems with mashed potatoes. I'll try using a fork instead of a knife to test them. Since using a potato ricer I have had more consistent smoother results.
ReplyDeleteIt's too hot here to cook anything in the oven so I will bookmark this for when it's cooler because it sounds delicious.
I honestly never make potatoes! I feel like we have them all the time when back in Kesley and thus just don't try to make them at home :) But these look really good....
ReplyDeleteWhat an awesome idea- I'll have to try it! They look so yummy :) Thanks for recommending Cabot cheese! The farm families who own Cabot appreciate your support :)
ReplyDelete~Jacquelyn