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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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A new take on mashed potatos that includes the incredible addition of Swiss Raclette cheese. This is one of my first original recipes. This recipe serves two with some leftovers. Enjoy! Ingredients:
2 russet potatoes, sliced into 8 cubes washed & de-eyed |
2 garlic cloves, minced |
2 tablespoons mascarpone cheese |
2 tablespoons heavy whipping cream |
4 ounces raclette cheese, thin sliced |
salt and pepper |
Directions:
1. Boil potatoes in salted water until tender.
2. Preheat oven to 400F.
3. When tender (not quite mashed potatoes tender, but close. Should still have chunks), mash and add mascapone, salt, pepper, and heavy cream.
4. Mix well and taste to check salt & pepper levels.
5. Transfer to 1-1/2 qt corningware dish, layer cheese on top, bake until cheese is nicely browned, check at five minute intervals.
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