Friday, April 13, 2012

Guest Post – Garlic Cheese Mashed Potatoes

I’m surprised that my husband (aka One Hungry Dude) is sharing this recipe for Garlic Cheese Mashed Potatoes as this is one of his go-to impressers whenever we have company. I thought he’d want to keep it for himself! These potatoes are so cheesy and flavorful - not great for the waistline but absolutely delicious! When you’re done reading the recipe be sure to click over to like One Hungry Dude on Facebook. And watch for the blog launching soon!

This was one of the first recipes that I learned to make with my dad. It's simple, and doesn't require a lot of ingredients, or effort — though their taste often leads people to believe I've slaved over an oven for a day. We've had these potatoes with turkey, ham and beef roasts at Christmas, New Year's Day and other special occasions, but they also work quite well with hamburgers, chicken breasts, meatloaf and other standard family entrees.


• Six medium-sized potatoes, peeled and cubed
• 1 1/2 Cups Shredded Cheddar Cheese
• 1/2 Cup Milk
• 1/2 Cup Margarine
• 1 Tsp Garlic Powder
• 1 Tsp Paprika, plus enough to sprinkle on top
• Salt and Pepper, to taste

Place the potatoes in a pot, then add enough water to just cover the top of the spuds. Cover the pot, and bring the water to a boil. Meanwhile, heat the oven to 350 F. Once the water is boiling, remove the lid, and reduce the temperature to medium heat. Cook for about 20 to 25 minutes, or until the potatoes are tender. Drain the potatoes, and place them back in the pot.

Add the milk and margarine to the pot, and mash until most of the larger chunks are broken down. Add the cheese, garlic, paprika, salt and pepper, then either continue mashing, or use a mixer to blend until smooth. Place the potatoes in a greased glass or ceramic oven-safe dish. Use a wooden spoon or spatula to evenly spread the potatoes throughout the dish. Sprinkle paprika and pepper on top of the potatoes, and place the mixture in the oven for about 30 minutes. Turn on the broiler, and cook for an additional five minutes, or until the top of the potatoes begins to brown. Remove from the oven, set aside for five minutes, then serve.

Consider making more potatoes than this recipe yields, to reheat portions throughout the week. Fry leftovers on the stovetop, by adding a spoonful of margarine, and they become an easy to prepare and filling side dish for a quick meal.

This recipe yields about eight servings.

No comments:

Post a Comment