I’ve disappeared for a few days again. Between cross country camp, coaching class, and trying to spend time with C, things have been busy. Forgive me?
Maybe this recipe will do the trick.
It’s been pretty mild weather here in the midwest. So much so that I’m not afraid to turn my oven on and roast veggies for 30 minutes on 450 degrees. The flavors are subtle but mingle so well together. There’s the right balance of sweet, savory, and acidity.
For the roasted vegetable recipe, go here. I followed it to a T, but with the additional splash of balsamic vinegar over the zucchini and then baking for 5 additional minutes in the oven. The potatoes, on the other hand, are divine and super easy.
Parmesan Mashed Potatoes
Created by: Coffee & Macarons
- 4 tennis-ball sized red potatoes
- 2 tablespoons of butter
- 1/4 cup sour cream
- 1/3 cup parmesan cheese
- Clean and dry the potatoes and dice them into 1/2 inch sized chunks. Leave the skins on if desired (that’s where all the nutrients are)
- Put chunks into pot and fill with water until the fill line is right above the potatoes. Boil the potato chunks until soft – about 15-20 minutes.
- Drain and put chunks back into pot.
- Add butter, sour cream, and cheese.
- Using a hand-held electric mixer (or manual if you’re domestic like that), mash the potatoes until the desired consistency is reached.
This recipe (veggies included) serves four, or two with leftovers. It got rave reviews from the peanut gallery last night, so I’m looking forward to having it again for dinner tonight.