Seasoned and cheesy smashed potatoes
Cooking Instructions
- 1
Preheat oven to 300°
- 2
Rough chop the potatoes and boil until a knife slips in and out easily.
- 3
Finely chop the onion and garlic and sweat until translucent. When done remove from the heat and stir in the cream cheese.
- 4
When the potatoes are done drain thoroughly and let cool slightly in a colander.
- 5
Add butter to the pot the potatoes were cooked in and return the potatoes to the pot.
- 6
With a potato masher mix the potatoes, butter, onion-garlic-cream cheese and dry spices.
- 7
Start stirring in the buttermilk, you may not need all 2 cups. While adding the buttermilk grate in the aged cheddar. More can definitely be used that is just all I had on hand.
- 8
Once the consistency is to your liking transfer to a greased casserole dish and stir in the remaining cheddar.
- 9
Bake covered at 300° for 45 minutes. Uncover move to the top rack and bake for another 12 or so minutes to get a little color.
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