Sometimes you need to brainstorm a recipe that you can share on your blog.
Sometimes you have leftover Gruyere cheese and chives that'll die as soon as a frost decides to hit.
Sometimes you're a potato addict.
This recipe is a result of these times.
I suppose it'd be more accurate to say Michael's life is crazy. But...ya know...I'm kinda busy-ish too.
Maybe you're busy too. Maybe you just want some comfort food. Maybe you want flavorful and cheesy potatoes. Maybe you only want a single serving so you can control yourself. Or maybe you already have self-control without having to impose it upon yourself and maybe you're having a dinner party (or...hmmm....Thanksgiving isn't too far awayyyy). Maybe you're having a dinner party and you want a side dish you can make ahead of the time and just put it in the oven when you're ready. Maybe these individual mashed potatoes are as much of a lifesaver for you as they were for me?
Yeah. I thought so.
Individual Baked Mashed Potatoes
Author: Kayle, "The Cooking Actress"
Makes 6 servings. (easily doubled!)
- 1 and 1/2 lbs. potatoes-scrubbed, peeled, and chopped into 1 in. pieces
- 1-2 tbsp. chopped yellow onion + splash of olive oil
- 1/4 cup chicken broth (replace this with milk to make this vegetarian)
- 1/2 cup milk
- 1 tbsp. butter
- 1/2 cup shredded Gruyere cheese (or whatever cheese you prefer), divided
- approx. 1/2 tsp. chopped chives
- salt and pepper, to taste
- Put chopped potatoes in a large pot. Generously season with salt and barely cover the potatoes with cold water. Cook on high heat (it should boil at some point, let it boil) until fork tender-approx. 15-20 minutes. Drain and return to the pot.
- While the potatoes cook, combine the chicken broth (if using), milk, and butter and heat in a microwave on high for 1 minute.
- Also while the potatoes cook-heat oil and onions in a small skillet/saucepan on medium-low heat, stirring occasionally, until fragrant and softened and beginning to brown (approx. 10 minutes.)
- Preheat the oven to 350F degrees and spray six 6 oz. ramekins with non-stick cooking spray.
- Mashed the drained potatoes and add the cooked onions, 1/8 cup cheese, and the broth, milk, and butter. Beat with a hand mixer until creamy.
- Divide the potatoes evenly between the 6 ramekins (they should be mostly filled). Top with the rest of the cheese as well as a sprinkle of chives.
- Bake 25 minutes-until they begin to brown around the edges. Serve!
- Make ahead: assemble each ramekin but-instead of baking-cover and refrigerate until ready to serve (up to 2 days). Bake as usual but you may need some additional baking time.
Where's my spoooon??