Ok, strange title for a post, I know. Jess and I have been digging around and using up our reserves this week and next until the next load of goodies from Springdell. Sitting on my counter was this:
I went looking for something new to do with potatos and found a fun looking recipe on a site called cinnamon spice and everything nice.
Thought I would give it a try. It calls for leftover mashed potatoes so that’s pretty cool. I’ll have to keep that in mind as well. I only used three of the potatoes above so you may see me sneaking the last one in another post sometime soon.
I started with fresh potatoes so I peeled them and cut them into chunks. I put the pieces into COLD water (never hot with potatoes) as I cut them so they wouldn’t turn brown on me.
Bring the water up to a boil and then immediately turn it down to a simmer and let them go until very soft, we are mashing them after all. Then go ahead and mash them! I add butter and cream too.
While those are cooking I got the other ingredients going in a large bowl.
Two eggs, beat them well.
Add 1/2-3/4 cup of sour cream, mix until no lumps remain.
Cheese, mix in whatever you have and when it comes to cheese in potatoes I personally think you really can’t add enough. I used crumbled goat cheese and shredded Colby Jack cheeses.
Mix in your mashed potatoes, fresh or leftover, and this is what you get. Spoon them into whatever sharp tin you would like, I used a butter greased mini loaf pan and the kids thought it was bread at dinner time!
Bake in a 400 degree oven for 25-35 minutes until browned and a “crust” forms.
Enjoy!
Thank you Sarah for sharing this Recipe. I must try it in the form of Mini Muffins though. I am thinking of adding some cooked Springdell Bacon or some Cooked Breakfast Sausage. This would make a great, and portable, Breakfast Snack.