The more I cook, the more confident I start to feel in the kitchen. So, for Thanksgiving this year, instead of waiting for my mom to assign the mac and cheese to me, I volunteered.
I went with my favorite gouda bacon mac and cheese. Every one seemed to love it and I even had leftovers for D! So that was a win win.
Also, my nephew Ben was there. Double the awesome.
(Yes, I cut 10 inches off of my hair.)
So, for our tailgate on Saturday, I decided to try something new. Since it was a noon game, I wanted something that would be good both before and after. Plus, I’ve never made mashed potatoes before … so this was me baby stepping into it.
I borrowed my mom’s ricer and it was completely amazing. I can’t imagine trying it any other way!
2 cups mashed potatoes
3 large eggs, beaten
1 cup grated cheese such as parmesan or gruyere, divided
1/4 cup minced chives
1/4 cup diced cooked bacon or ham, optional –
I did bacon, of course.
Salt and freshly ground pepper
1. Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
2. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper.
3. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
4. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan.
There are other concoctions I can’t wait to try, too. Check them out:
Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives
Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber.
Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese.
Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.