Monday, October 27, 2014

Individual Baked Mashed Potatoes

Individual Baked Mashed Potatoes
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.
Individual Baked Mashed Potatoes
Life is a smidge crazy around my household currently. Michael has a huge workload to deal with in his new job as a caseworker plus school plus things I ask him to do around the house plus wedding stuff plus a need/obligation to see family and friends.

I suppose it'd be more accurate to say Michael's life is crazy. But...ya know...I'm kinda busy-ish too.
Individual Baked Mashed Potatoes

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"

Individual Baked Mashed Potatoes
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.
Individual Baked Mashed Potatoes
Where's my spoooon??


Post a Comment

I love hearing from you-so please let me know what's on your mind! :)

Related Posts Plugin for WordPress, Blogger...
Print Friendly and PDF
I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

About Me


Follow by Email

Featured Post

Whipped Goat Cheese Dip with Caramelized Onions

Popular Posts

Image Map


Powered by Feastie

Life on Instagram

Grab a Button!

Designed By:

Designed by MunchkinLand Designs --With elements by Hey Hey Designs
Kayle Blogna. Powered by Blogger.
Designed by Munchkin Land Designs • Copyright 2013 • All Rights Reserved