I made just enough to serve the two of us tonight. I boiled the russet potatoes in chicken stock with one garlic clove, which I later mashed together with the potatoes. I used reduced-fat cream cheese, full fat sour cream and butter as it’s what I had on hand. I also threw in some minced fresh chives. I piped the fluffy mashed potatoes into a small casserole dish and baked them uncovered for 35 minutes. These resulted in a different texture but pretty creamy smashed potatoes. The top of the mashed potatoes were baked crispy with brown edges and looked so appetizing. I garnished them with more fresh chives. This was rich, creamy, delicious and eye appealing (see my picture in the photo gallery). I served this with, “Chicken Biscuit Pie,” also from this website.
Was this review helpful?
3 users found this review helpful
I made just enough to serve the two of us tonight. I boiled the russet potatoes in chicken...