The other night I was making Mennonite sausage and pan-fried potatoes. We had to leave mid-preparation to go pick up my oldest daughter from a church activity. I threw a little water into the pan and left them on low heat in hopes that they would be cooked when I got back. Unfortunately, while the red potatoes were perfect, the russet potatoes had cooked down into a mess of mashed potatoes surrounding those perfect chunks...yuck.
While we were surveying the damage and trying to decided whether to start over or not, inspiration struck. We added some cream cheese (half a block) and mashed them up with some milk to make them smooth-ish and not dry. The peels made it difficult for them to be ultra-smooth but that was alright. We threw in some grated medium cheddar and let that melt in. The only thing that would have made it better would have been some bacon pieces. Yum!
(I was pan-frying my potatoes in some coconut oil with onions and garlic, and salt and pepper for seasoning.)
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