Mashed potato is a definite go-to in my recipe repertoire. You’re hungry… potatoes available… make a potato mash. But sometimes you want something more substantial that feels more like a main course, rather than a glorified side dish.
The other day I saw the Idaho potatoes in my sister’s fridge and we were all hungry now… what to do? I wanted to do some twice-baked potatoes, but we just didn’t want to wait to bake and re-bake. So this is a quicker alternative with the same flavor punch of the original.
I do not bake the potatoes first… but I do not boil them either, like for regular mashed potatoes. I steam them. To me is a faster method to cook potatoes and yields the same delicious result.
ONCE STEAMED /ONCE BAKED POTATO CASSEROLE
3 large russet or baking potatoes 1 large onion, diced finely 1 small carrot, grated or chopped finely 2 large garlic clove, minced or grated 2 tbs butter 2 ounces of plain yogurt or sour cream 2 ounces of cream cheese 2 scallions, chopped 2 tbs of Vegan Bac’n – optional 2 generous handfuls of shredded cheddar cheese Olive Oil Salt and Pepper to taste
- I steam the potatoes in a medium pot with just a few inches of water. I season the water with salt. And let them steam for about 10-15 minutes.
- While the potatoes are cooking, in a medium skillet over medium-high heat sauté the onions, garlic and carrot in a little bit of olive oil. Cook them until they’re softened.
- When the potatoes are cooked, strain them and add all the fixin’s… the butter, sour cream or yogurt, cream cheese, the cooked onions/carrot mixture, scallions, shredded cheese and veggie bacon if using. Mash it all well until smooth and season with salt and pepper to taste. Add a drizzle of olive oil if you feel the mixture needs some moisture.
- Take the potato mash and spoon it into individual ramekins. I like to mound the mixture so it looks luscious and abundant. Place what’s left of the shredded cheese on top.
- Place in a toaster oven on 450F or broiler for about 10 minutes to melt and brown the cheese on top.