Prep 20 mins
Cook 40 mins
I created this to accompany some grilled pork chops one night. The garlic is simmered with and then mashed right in with the potatoes ... add bacon bits (or real bacon, if you prefer) and oregano, chili powder and lots of sharp cheddar cheese, then bake with even more cheese on top; you've got a great dish to go with simple grilled chicken, pork, or steak and a salad. Or, I like it as a vegetarian main dish with some avocado on the side! And, depending on the saltiness of the cheese used, I like to wait to season with salt and pepper until it's on my plate.
- 3 large russet potatoes, peeled and cut into 1 1/2 inch chunks
- 3 cloves garlic, sliced
- 3 tablespoons butter
- 4 tablespoons half-and-half
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 4 tablespoons bacon bits (or the equivalent in real,chopped bacon if you wish)
- 1 1⁄2 cups grated sharp cheddar cheese
- 6 -7 slices sharp cheddar cheese (or enough to cover top of baking dish)
- salt and pepper
- In a large saucepan, combine potatoes and garlic and add enough water to cover.
- Add salt if you wish, and bring to a boil; reduce heat slightly and simmer potatoes and garlic together for 20 minutes; drain then return to saucepan and mash together, adding butter and half and half.
- (And I do like my mashed potatoes a little on the"chunky" side, as opposed to totally smooth).
- Preheat oven to 325 degrees F.
- Stir in the oregano, chili powder, bacon bits and grated sharp cheddar cheese.
- Transfer mixture to a greased 8x8 baking dish; top with sharp cheddar cheese slices to cover entire mixture, then heat in a 325 degree F oven until nice and hot and cheese topping is melted, about 20 to 25 minutes.
- Serve, seasoning to taste with salt and/or pepper.