If you haven’t heard of The Meatloaf Bakery, it’s a shop in Chicago that specializes in making meatloaf in many yummy and creative ways…like little Loafies, savory meatloaf cupcakes, and even meatloaf pastries! Topped with mashed potatoes, pasta, or veggies, these creations were developed by the bakery’s founder, Cynthia Kallile. And now she’s sharing many of her recipes in The Meatloaf Bakery Cookbook (hardcover, with color photos).
When I received a review copy of the book, I fully intended to try a meatloaf recipe. But as I looked through it, I discovered there were also some great recipes for side dishes. So, not only will you find recipes like The Mother Loaf and Kickin’ Cajun Loaf, you’ll also find a variety of veggie loaves, along with sides like Garlic Spuds, Roasted Sweet Potatoes, and Cheesy Cornbread.
And then there were those Cheesy Taters that were calling my name! I decided I could make meatloaf another time because I love potatoes and cheese, so I just had to try these! Made with sharp cheddar, Asiago, and Parmesan cheeses, they’re a nice cheesy change from traditional mashed potatoes. I didn’t peel my potatoes because I like leaving the skins on, so that makes it even easier to make!
Here’s the recipe if you’d like to try it out…
CHEESY TATERS from The Meatloaf Bakery Cookbook
Serves 4 to 6
- 8 Russet potatoes (about 2 lb./900 g), peeled and cut into 2-inch/5-cm cubes (I left my potatoes unpeeled)
- 2 Tablespoons 2% (or low fat) milk
- 4 Tablespoons unsalted butter, softened
- 1 Tablespoon plus 1 teaspoon sour cream
- 1 1/3 cups shredded sharp yellow cheddar cheese
- 1/4 cup shredded Asiago cheese
- 1/4 cup shredded Parmesan cheese
- coarse sea salt and freshly ground white pepper, to taste
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil on high heat, then reduce the heat and continue cooking for about 10 to 15 minutes, or until the potatoes are fork tender. In the meantime, warm the milk in a microwave.
Drain the potatoes in a colander and return to the pan. Add the warm milk, softened butter, and sour cream, and then mash with a potato masher. While the potatoes are still hot, add the cheeses and continue mashing until they are melted. Season with salt and pepper–because these cheeses can be salty, you may not need to add any salt, perhaps only a little white pepper to bring out the flavors. As for the lumps, they’re totally acceptable if you don’t intend to do any creative piping. However, if you’d like to try your hand with a pastry bag and your favorite decorative tip, be sure to minimize lumps, because they make piping more difficult.
There’s nothing like mashed potatoes on a cold winter day, and cheese added in makes them even better! 🙂 I was thinking if you wanted them even cheesier, you could spoon the potatoes into an oven-safe or microwave-safe serving dish, sprinkle extra cheese on top, and put in the oven or microwave for a few minutes just until the cheese is melted over the potatoes–yum!
Do you love mashed potatoes, too? What types of things do you like to add in to your potatoes?