I’m such a potato girl. Potato chips, french fries, scalloped potatoes, roasted red potatoes. If it’s a potato I’ll pretty much eat it! With the exception of Wasabi Mashed that I had in LA last year and didn’t realize what they were until I took a bite. NOT a wasabi fan whatsoever!
This is one of those “recipes” that really isn’t a recipe, but I’ll try my hardest to put one together for you. For you mashed fans out there like me, you know that it’s more of a feel than it is a certain amount of ingredients. And even though it’s the longest recipe title ever, it’s very simple to make!
Cheddar Topped Parmesan Garlic Mashed Potatoes
Printable Version
6-8 medium russet potatoes
2 whole garlic cloves
1/2 cup freshly grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
4 TBSP butter
1/4 cup milk
1 1/2 cup cheddar cheese, shredded
Peel and cube potatoes. Place in a large pot and fill about 2 inches above potatoes with water. Toss in garlic cloves. They will become soft and mash up perfectly giving the potatoes a subtle garlic flavor. Bring to a boil and cook for 20 minutes or until fork tender. Drain and pour into a large bowl or mixing bowl. Beat potatoes and garlic with Parmesan cheese, salt, pepper, butter and milk until cream. Lumps or no lumps are up to you and your preference.
Set your oven to broil. Spoon into a 9×9 baking dish and sprinkle with cheddar cheese. Broil for 4-5 minutes or until cheese is completely melted. Serve.
