What are your favorite side dishes?
Mine is caesar salad (I am not a fan of pure vinegar-based dressing), corn muffin, mixed vegetables, and mashed potatoes with gravy. My most favorite though is the latter. Whenever I order something roasted or fried, mashed potatoes will always be the side dish to accompany it. I love if it is really creamy and not too dry. It will go well with the gravy. If it melts in the mouth, that’s an added bonus. My grandma used to make such creamy and flavorful mashed potatoes that sometimes there was no need to add gravy.
It tasted so well with any type of meat that our household used to call it, “the universal mashed potatoes”.
This recipe that I found over at Taste of Home gives mashed potatoes a tiny little twist. For one, it’s baked. There are also a lot of new flavors added to its traditional base, creating a finer, fiercer dish that speaks of “star dish”.
For the first time, mashed potatoes are given the spotlight, with its taste highlighted by the different ingredients going on in one pot. It’s not just simply the side dish here; it’s the main dish, the star of the culinary show.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can adjust the proportions of the ingredients based on your preferences.