Monday, December 14, 2009

Cheesy Potato Bread

For Thanksgiving Dan, who is Brian's roommate, and is a wonderful and awesome guy, made like... 5 pounds of mashed potatoes. Or maybe it was 15 pounds. It was a lot-- a LOT of mashed potatoes. He brought them to two potlucks, they were eaten, and there was still a gigantic bowl left over. I was eating mashed potatoes for days-- and after a few, I said... hey, why don't I make something out of this?

So I pulled out an old recipe I had been meaning to try, this cheesy potato bread from Real Mom Kitchen, and was like... yeah. Yeah, this is perfect. This is exactly what I need-- it's snacky, we don't have a lot of bread right now, and it uses 3/4 a cup of mashed potatoes (which is far less mashed potatoes than I thought. It barely dented the bowl).

I flavoured up the potatoes a little bit before putting them into the bread. It's not that Dan's potatoes weren't flavourful, but since they were going into a bready substance I figured they should be punched up as much as possible. This included adding some sour cream, butter, thyme, salt, and pepper. I also added some more thyme to the actual dough. And cheddar cheese-- I used extra of that.

I liked the bread-- it could've used more salt, but it was good. We tried it with various condiments-- spicy chipotle mustard being one of the winners. Good old butter wasn't a bad choice at all-- and strawberry jam cut the cheddar quite nicely. All in all, a good day for quick and easy potato bread. I made it while Dan, Brian, and AJ (Dan's fantastic fiance who I adore) were at improv -- they're part of a group called Hot Biscuit. I have nothing to do with improv, so I stay home and meander and some
I believe we wrecked this cheesy potato bread before dinner-- but I think there was just a liiiittle bit left, so we paired it with some seared herby chicken and frozen vegetables. Again, trying to eat healthy-ish. Not sure cheesy potato bread is the way to go on that but-- eh! C'est la vie!

Cheesy Potato Bread
Recipe from Real Mom Kitchen

2 cups all-purpose flour
1 tsp. salt
1/2 tsp. dry mustard
2 tsp. baking powder
3/4 cup grated cheddar cheese, 1/4 cup seperated.
1/4 tsp dried, crushed thyme
3/4 cup mashed potatoes
3/4 cup water
2 tablespoons Olive Oil

Oven at 425 Degrees Farhenheit.

Mix first 4 ingredients together. Add 1/4 cup cheese and the potatoes to the flour mixture and mix together. Add the water and oil and mix them together to make a soft dough. Turn the dough onto floured surface and shape into an 8 inch circle. Place the dough on a greased pan and sprinkle with the remaining cheese. Bake for 25-30 minutes. Allow to cool before eating.

1 comment:

phoenix said...

Holy crap - what a way to use leftover potatoes! They sound so savory and buttery and delicious. A perfect side for any dish, or for people like me who insist on savory snacks.

I don't have much of a sweet tooth, so this might work.

....the next time I have like 5 pounds of extra mashed potatoes! I mean what the - how did that even happen?