Imagine really cheesy, slightly crispy, and a little lumpy mashed potatoes and you have this recipe. It was so good. I didn't make any adjustments and my husband, daughter and I loved this. In fact, we were fighting over who got the crispy parts (they are the best). When it was time to turn the potatoes I flipped mine over onto a plate and then slid back into the pan. They turned out beautifully. Because I only let my potatoes cool long enough that I could touch them I really didn't need to cook them very long. I basically left them in the frying pan long enough to get a crispy crust and the cheese to melt. I have to say these are a do again for sure.
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Imagine really cheesy, slightly crispy, and a little lumpy mashed potatoes and you have this...