So, in the last two nights I have made my EBCC Smashed 'Taters, and fresh pasta. I haven't worked out the pasta thing real well yet, so you get EBCC Smashed 'Taters this week. Again, this is not gonna be one of your cookbook recipes. I can't tell you how many potatoes to use, or even the weight, as everyone's family has different needs. I use 8 oz of cheese for approximately 2 to 2.5 pounds of potatoes. Use the garlic to your families preference, I'm telling you we love garlic, so can use up to double of what I call for here. But we are garlic lovers.
The pasta was Mario Batali's recipe from the Foodnetwork website, if you want to go experiment on your own. I don't have a great rolling pin, so my noodles were pretty thick. It goes without saying that I don't have a pasta rolling machine. However, they were eaten completely gone to rave reviews from my family.
Easy Breezy Cover Girl
enough potatoes for your crew
8 oz grated cheese of your choice (I've used sharp cheddar, Monteray Jack, and Colby Jack all with good revies)
1/2 to full stick butter
2 - 4 cloves garlic, pressed or minced
Scrub your potatoes, peel if you wish. We don't, but what ever your family will eat. Cube your potatoes into about 1/2" chunks, toss into salted water, and boil until fork tender. Drain, and put the pan back on the stove. Roughly chop the butter, so that you don't have to deal w/ huge block of butter, put in pan. Toss the now drained potatoes back in. If you feel you need to, you can turn the fire on under the potatoes to dry them off, but ours are usually just fine. Toss the cheese, and garlic in. Using a very stout spoon (utensil type, not eating type), stir the cheese, garlic and butter into the potatoes, smooshing the potatoes as you do. When you have things worked thru, add enough milk to get the potatoes the consistency you like, always smooshing the potatoes against the pan wall.
These EBCC Smashed 'Taters are not smooth as a baby's butt, unless you wanna grab the electric beater and make 'em that way. But they are yummy, and there are never any left overs. Makes my lunch plate VERY sad, let me tell you.
One option is to melt the butter in another (small) pan, and saute the garlic in it for a sweeter garlic-y taste. Then once you've dumped your potatoes back in the pan, just pour the garlic butter over the cubes.
Change up cheeses, add green onions, add sour cream, cream cheese...really, make this your own specialty. If you don't get rave reviews, send me the offending family members for re-education. I think I know where my cast-iron skillets are.