National Potato Day - Kim's Way

Potatoes.  So simple.  They are a staple in our house.  We like them baked (well, most of us do), we like them mashed, we like them as breakfast hash browns, we like them as soup (again, most of us do).  I thought for sure National Potato Day would be one of the easy challenges.  But I can't just do "easy" and slap it on this here RIVALry blog, can I?

A couple days ago, I made my first potato recipe fully anticipating that I could whip it up, snap a couple pictures, and post it.  To my dismay, that was not the case.  The recipe was "good," but not blog-worthy.  Well, a couple of us thought it was good - the kids, not so much.  Neither one of them would eat it (skin on potato).  

So, I went in search of a new potato recipe.  Something safe.  Something fancy - but not difficult.  Something new.  Without further ado, I give you...

Dutchess Potatoes

3 pounds potatoes, peeled and cubed

3 cloves garlic, halved

¼ cup butter, melted

1/8 teaspoon ground nutmeg

Seasoned salt

Ground black pepper

2 – 4 tablespoons milk

2 eggs

½ cup grated Romano cheese

2 tablespoons butter, melted

In a covered large saucepan boil potatoes and garlic for 20 to 25 minutes or until tender; drain. Grease a baking pan or line with parchment paper; set aside.

Preheat oven to 450 degrees.

In a large bowl, mash potatoes and garlic with a potato masher or beat with an electric mixer on low speed.  (Try to remove the big lumps so it doesn't clog when you pipe it.) Add the 1/4 cup butter and the nutmeg. Season to taste with seasoned salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Cool slightly. Beat in eggs and cheese with an electric mixer on low speed.

With a pastry bag fitted with a large star tip, pipe potatoes into mounds onto prepared baking pan. Drizzle mounds with the 2 tablespoons melted butter.

Bake for 20 minutes or until light brown.

... Serve with a Santa Maria Rubbed Tri Tip and you have a perfect dinner.

I forgot to drizzle with melted butter.  They were still yummy!

Recipe from Better Homes and Gardens.  (I slightly adapted the directions and ingredients.  The recipe made 12 mounds, with some left over.  I put the left over in a ramekin and topped with grated cheddar cheese and baked.  I'm looking forward to that as leftovers.)