You can actually make vegetarian dishes that are just as bad for you as non vegetarian ones. It's good to be bad sometimes, right? This recipe comes from a Rachael Ray cookbook. It's her recipe but you can get as funky as you like with the butter and cream. I always use real butter and mashed potato flakes to thicken this up if its too soupy. I like a sharp sharp cheddar as well. It stands up well to the potatoes.This is great in the spring and fall.
Mashed potatoes:
6 medium white potatoes
2 tablespoons of butter
1/2 cup of sour cream
1/4 cup of milk
salt and pepper to taste
Soup
4 cups of mashed potatoes
1 cup of heavy cream
2 cans (14oz each) of vegetable broth
1/2 teaspoon of cayenne pepper
2 scallions
1 cup sharp cheddar cheese, shredded
10 blades fresh chives thinly sliced
In a large pot, cover potatoes with water and boil, 10 to 12 minutes until tender. Drain potatoes and return to pot. Using a potato masher, combine potatoes with butter, sour cream, milk and salt and pepper.
Heat a second pot over medium heat. Add mashed potatoes. Whisk cream into potatoes until fully incorporated. Bring your potatoes to a bubble and whisk in broth. Season with scallions and cayenne. Simmer over low heat, 5 minutes. Remove from heat and serve in bowls topped with shredded cheddar and chives.
Smashing
sounds yummy
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