Mashed Taters & Such
From elgourmand 13 years ago
- 30 to make
- Serves 4
I love “Mashed Potatoes”. Potatoes boiled with a big Bay Leif and then sprinkled with a bit of Basil or Parsley; maybe a touch of Oregano; just before I add the butter & milk and smash the buggers. Add a little bit of pan gravy, based on whatever meat or fowl is on the menu and you got “Comfort Food”. Read more Mashed Potatoes, fixed pretty much as above, were on the list for tonight. I thought I’d sprinkle just a wee dusting of Parmesan cheese on the lot for a kick. Reaching into the fridge for the block of Parmesan I ran smack dab into the block of Feta I got a few days ago. I had a few Portobello mushrooms in the fridge that need to be used as well. Imagine a light bulb going on. Surely you jest. Nope. I’m sure that this or something very like it, has been done many, many times. Couldn’t find it posted at GR so here you go. Of course, you could do this with any kind of cheese you fancy and I want to try Swiss next but this one is Feta and that came out really nice. See less
Ingredients
- • 4 -5 medium russet potatoes. If these are really nice I don’t peel them, up to you. shopping list
- • 2 Medium Bay leaves. shopping list
- • A pinch of basil, to taste shopping list
- • A pinch of Parsley or cilantro, to taste. shopping list
- • 1/3 – ½ stick of butter, to taste. shopping list
- • ¼ cup fresh mushrooms sliced fine or chopped course, your choice. shopping list
- • ¼ cup Feta cheese, crumbled, ± to taste. shopping list
- • Enough milk to make them as lumpy or as soft as you like. shopping list
- • Salt & fresh ground pepper to taste. shopping list
How to make it
- 1. Boil the potatoes with the Bay leaves and some salt until done.
- 2. Drain and remove the Bay lief.
- 3. Add cheese & spices & stir. See Photo
- 4. Add Mushrooms and mash the lot See Photo
- 5. Cover and let stand a few minutes.
- 6. Stir to evenly distribute the cheese & mushrooms.
- 7. Serve. See Photo
- The meat course was sauteed boneless chicken breasts, so I did a bit of light gravy using the pan scrapings.
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