A certain someone (I won’t name any names, but he DOES live with me), mentioned the other day that I use the word CREAMY way too much in my recipes. Well, maybe I do-but guess what? I sort of- kind of- LOVE all things creamy!
Creamy Potato Salad, Creamy Cucumber’s, creamy soups, creamy desserts….cream in my coffee-.heck even cream all by itself! Okay-so I admit that eating a lot of cream is probably not healthy, but MMMM it’s so darn good!
Besides-I have an issue with texture in my foods. When I say textured-I mean-lumpy,bumpy, and well-you get the picture. It’s just not pleasant. Especially in my all time favorite food……Mashed Potatoes!
Because he’s probably right. There IS more to these potatoes than just creaminess. Like garlic, chives and smoked paprika. Oh, and of course Cream cheese…and sour CREAM….and a bit of half and half-which of course is the ‘lighter’ version of cream!
So, I guess I have to agree with hubby. Using the word ‘creamy’ to describe this side dish-really isn’t necessary. After all-pictures speak louder than words anyway-right? But if you’re still not convinced-why not whip up a batch and see for yourself!!!
Recipe for Garlic Mashed Potato Bake:
8-10 medium size potatoes
8 oz cream cheese (softened)
1 cup sour cream
2 tablespoons fresh chives (chopped)
4 cloves of garlic (crushed)
1/2 cup butter+ 3 Tablespoons
1/4 cup half and half
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350. Peel and cube potatoes. Place in a large saucepan of water-and bring to a boil. Lower heat-and cook for 20 minutes or until tender. Drain. Combine potatoes, cream cheese, sour cream, butter(1/2 cup), half and half, garlic, salt and pepper, in a large mixing bowl. Beat on medium speed until texture is smooth. Place mixture in a greased 2 qt casserole dish. Sprinkle with smoked paprika, and dot with butter. Bake for 30 minutes or until heated through and brown on the edges.
Tip: Potato Bake can be assembled in advance and refrigerated for up to 2 days.