Thursday, February 25, 2010

Cheddar and Green Onion Smashed Potatoes

I've been away from cooking for a few days now because Mike and I visited his parents over the weekend, and I promptly developed a nasty cold on our way home. I did manage to try out one new recipe that went over well when I tested it on a few people.

For some reason I don't eat too many potatoes (bread is my carb of choice!), but I've been working on a "meat"loaf recipe and potatoes sounded like just the thing to go with it. I wanted to jazz them up a bit beyond regular mashed, and this is what came of it. I love the combination of really sharp cheddar cheese and the fresh onion-y taste of green onions - it works in so many dishes, and these potatoes make it shine. I also stirred in 4 cloves of finely minced garlic, but if that's too much for you, feel free to omit.

It's not the healthiest of recipes, but the dairy products are spread out over 6-8 servings.




Cheddar and Green Onion Smashed Potatoes

Serves 6-8

2 lbs small red potatoes, skin on and washed
2 tbsp unsalted butter
1/4 cup half and half
1/2 cup low fat sour cream
6 oz sharp cheddar cheese, grated
6 green onions, thinly sliced
4 cloves of garlic, finely minced
Salt and pepper to taste

After washing the potatoes, cut them into uniform pieces and place into a large pot of salted water. Bring to a boil and cook until they can be pierced easily with a fork, 15-20 minutes.

Drain the potatoes and mash the butter into the potatoes first with a potato masher. Mash into the consistency you prefer (for smashed, I like it a little chunky), then stir in the remaining ingredients. Add salt and pepper to taste

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