This recipe is from Cooking Light and it really tastes fantastic. I hated meatloaf as a kid, not because there was anything wrong with the way my mom made it – it was mostly because of the name! It sounds terrible. Tip to moms – call it something, anything but “meatloaf.” Anyway, I followed this recipe exactly and it worked really well.
Garlic Parmesan Mashed Red Potatoes
After reading quite a few mashed potato recipes, none of them sounded quite like what I was after, so I just concocted this combination. They turned out nice and creamy.
8 medium red-skinned potatoes
2 cloves of garlic, minced (divided)
¼ cup butter
¼ cup sour cream
¼ cup milk
¼ cup freshly grated Parmesan
Freshly ground salt and pepper
Seasonings of your choice such as Lawry’s seasoned salt and garlic powder
Wash potatoes and remove eyes and bad spots with a peeler, but leave skin on. Place in a large pot and cover with cold water. Add 1 tablespoon of salt and 1 minced garlic clove to the water. Bring to a boil, then reduce to a simmer, cooking until potatoes are tender, about 30 minutes. Drain potatoes and return to hot pot to cook off excess water. Remove from heat. Smash up potatoes and add 1 clove minced garlic, butter, sour cream, milk, Parmesan and seasonings. I added about ¼ teaspoon of Lawry’s, a couple dashes of garlic powder and some more salt and pepper. Mix until smooth using a hand or stand mixer. Makes 4 servings.
