For this month's Secret Recipe Club, I was assigned Susan's blog, The Wimpy Vegetarian.
Susan is the leader of the subgroup I'm in, so I must admit I was rather
nervous! Thankfully, Susan is very nice. She's also very creative in
the kitchen and has all kinds of fantastic looking recipes on her blog!
She has formal culinary school training, which I think is pretty
awesome. She also gets to live in nice, warm California, says the lady
trapped in the dead of an Alaskan winter. Can I come visit you, Susan?
Anyway,
like I said, Susan has lots of great recipes. I was particularly drawn
to Figgy Cardamom Snickerdoodles (how amazing do those look?), Lemony Three Bean Salad, and Warm Brussels Sprouts Salad with Caramelized Onions. As tasty as those looked, I ended up choosing Cheesy Mashed Potatoes because I'd only ever used russet potatoes for mashed potatoes
and haven't really ever added cheese to them.
The
mashed potatoes turned out really well and seemed rather fancy,
especially considering how easy they were to make. I couldn't find the
the Frieda's Butter Babies potatoes that the recipe called for, but
thought they looked rather like Yukon Gold, so went with those. The
mashed potatoes were so soft and tender, and had a rather sweet quality
to them because of the Yukon Golds. We liked them for sure and I will
make them again, but think I'll use either good ol' russets, or try baby
red potatoes instead because we prefer the sweetness of Yukon Gold
potatoes on their own. I served the potatoes with baked salmon and
roasted green beans, it was a great meal.
Thank you, Susan!
Cheesy Mashed Potatoes
2 1/2 Tbsp butter
1/3 C half and half
1 tsp salt, or to taste
1/2 tsp black pepper
2 tsp dried parsley or 2 Tbsp fresh minced parsley
1 C smoothly melting cheese (I used cheddar)
Wash
potatoes, then cook until soft using whatever method you like. I used
my pressure cooker. Place potatoes in a large bowl and mash with a
potato masher. Melt butter in the microwave, then add milk and heat 30
more seconds, until warm. Add to potatoes along with seasonings, and
continue to mash. Stir in cheese. Cover with foil if you aren't going
to serve within a minute or two.
Yield: About 6 servings
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Red potatoes would be another great pick for this recipe - great idea. And yes, the Yukons are the closest to Freida's Butter Babies. I'm so glad you enjoyed them. And thanks for your kind words :-).
ReplyDeleteOh, and BY THE WAY, I had YOUR blog this month - and I LOVED it. I put it into an avocado toast and now have my favorite lunch!!!! Thank you!!!!
ReplyDeleteI know... getting the moderator as assignment is a bit stressful, isn't it? But how could you go wrong with cheesy mashed potatoes?
ReplyDelete;-)
Have a great Reveal Day!
My husband has been wanting mashed potatoes. I bet he'd be especially happy if I add cheese to them!
ReplyDeleteThat meal looks wonderful.
Potatoes + Cheese, how can you go wrong with that? Great SRC choice.
ReplyDeleteOh, your dinner looks absolutely delicious! You're so good. I would have made this recipe for dinner and nothing else. Cheese and potatoes - that covers all the food groups, right? =o) Another delicious recipe you chose and one I would have picked too!
ReplyDeleteHmmm - we have mashed potatoes all the time and I've never thought to add cheese to them. Susan is creative and fun, so I'll definitely consider "appropriating" this approach next time I'm planning on having mashed potatoes.
ReplyDeletePotatoes and cheese. Perfect for, well...whenever! These look delicious.
ReplyDeleteWhat is smoothly melting cheese? Thanks
ReplyDeleteMashed potatoes with cheddar - perfect! Cheese always (almost) makes things better ;-)
ReplyDeleteMashed potatoes with cheddar - perfect! Cheese always (almost) makes things better ;-)
ReplyDeleteYou said cheesy so I came running. Love Susan's blog and you did a great job. Wonderful pick for SRC!
ReplyDelete