A Little Dry

I love mashed potatoes. They really are one of my favorite foods. So I had high hopes for this recipe. Mashed potatoes and cheese - what could be wrong with that.

Unfortunately they were a little dry.

This could be easily remedied with a little more butter, maybe a little milk.

Ricing the potatoes gives the mash a very smooth feel. There are absolutely no chunks, which is nice.

The eggs work as a binder, so everything stays together nicely. You get almost a potato loaf effect.

There was butter, but probably not enough.

The paprika gives the potatoes a lovely orange color. And provides a little seasoning. I would have probably doubled the salt though. They needed a little more.

The cheese and crumbs form a crust on top of the potatoes.

Too bad they were dry. I think this recipe has the potential of being great, with a few tweaks.

MASHED POTATOES AU GRATIN

6 Potatoes Riced

3 Tablespoons Fat

1/2 Teaspoon Salt

1/2 Teaspoon Paprika

2 Eggs

1/4 Cup Grated Cheese

1/2 Cup Buttered Crumbs

Add the fat, seasonings, and eggs to the hot riced potatoes. Beat until light and mound on a baking dish. Cover with grated cheese and then buttered crumbs. Bake in a 400 degree oven for 10 minutes.