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.

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.

Anyway...

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!)

Ingredients:

• 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

Preparation:

• 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??