Mashed potatoes. For most of us it’s a common side dish and in all honesty it’s one of my favorite dishes. But sometimes…sometimes mashed potatoes need a night out on the town, sometimes they need to be dressed up a bit, and this is the perfect recipe for such an occasion.
Here is why you’re going to love this recipe:
- It’s easy to make and takes just 30 minutes (or less!)
- It requires just 7 wholesome ingredients
- It’s gluten free and clean eating
- It can be adjusted to suit your personal preference
- It is a complete meal by itself having starch, meat, dairy and veggies in it!
Seven ingredients is all it really takes to get this dish going.
- Potatoes: you’ll want to opt for a starchy or all-purpose type such as Idaho, Russet or Yukon Gold.
- Cheeses: Straight off the block you’ll want to use whatever blend you like. I’m using shaved Parmesan, small cubed Smoked Gouda, and shredded Colby.
- Prosciutto: This is one of my favorite cold cuts for making things like sandwiches (such as this) since it’s clean eating (just be sure that the only ingredients listed are pork and salt). However you can also use cooked and diced bits of thick cut bacon if you like or for a vegetarian option skip the meat and stick with just the cheese and spinach.
- Spinach: This recipe is a great way to get some veggies in and spinach (or even kale) is the perfect option.
- Salt: I’m using a pink Himalayan but you can also use sea salt.
- Pepper: Ground pepper adds a great layer of flavor to this dish so don’t skip it!
- Butter: I’m using a salted butter but you can just as easily use unsalted!
- Optional ingredients: Whole milk and Garlic (raw or roasted).
After washing and scrubbing our potatoes we’re going to dice them and boil them until they’re fork tender. I prefer to leave my potatoes skin on but you can peel them if you like/prefer, just be sure to do so before dicing them!
After draining them, we’ll mash them together with the salt, pepper and butter (and milk if you like). Then, we’ll add in about 3/4 of our cheese (I’m using a blend of Parmesan and smoked Gouda), followed by the prosciutto and finally the spinach and garlic. Gently fold all your ingredients together. You’ll want to work quickly so that the residual heat of the just boiled potatoes will wilt the spinach and cause the cheese to begin melting into pockets of gooey deliciousness.
Note: The secret to making this taste amazing is to not overmix and overwork. You want each element to be present in every bite and you want each flavor to be distinct. If you overmix it your dish will taste very bland and “one note” despite having amazing ingredients in it. A good cue is to have little pockets of your diced cubes of cheese be present in the end.
At this point your mash is honestly done. You can serve it or enjoy it just as it is (no more mixing!). However we’re going to take it one step further. Once you’ve gently folded everything together, scoop it into a baking dish and flatten the top.
And top with the remaining cheese (I’ve opted to use a shredded Colby for this step) and pop your mashed potato casserole under the broiler to melt that cheesey top down, and if you’re like me, to brown a little bit for some extra flavor.
Honestly that’s it! That’s all it takes to make these potatoes extra special and to kick your mashed potato game up to the next level! Each bite will contain bits of salty meat, gooey cheese, creamy potatoes and healthy veggies. It’s a complete comfort food dish that I really hope you try and enjoy!
Did you try this recipe? How do you like to “dress up” your mashed potatoes? Leave a comment and/or rating below to let us know what you thought about it, and don’t forget to show off your pics and tag us (@kitrusycleaneat and #kitrusy) so we can celebrate your delectable creations together! 🥳
Next level Mashed Potato Bake
Ingredients
- 2 lbs potatoes
- 2 tbsp salted butter
- 1 tsp Himalayan salt (to taste)
- 1 tsp ground black pepper (to taste)
- 2 cups cheeses (Parmesan, Smoked Gouda, Colby, or any of your choice)
- 6 oz prosciutto
- 2 cups raw spinach (chopped)
- 1 clove garlic (optional) raw or roasted
- 1/2 cup milk (optional)
Instructions
- Wash, scrub, dice, and boil your potatoes until fork tender.
- Drain and add butter, salt, black pepper and milk (if using) and mash together.
- Add in 50-75% of your cheeses, the prosciutto, spinach and garlic (if using), and fold all ingredients together but do not over mix. You want little solid pockets of cheese and flavorful meat dispersed throughout but not melded in.
- Spoon the potatoes into a baking dish and top with your remaining (shredded) cheese.
- Set your mashed potato casserole under your broiler until the top is melted and slightly browned.
- Enjoy and store any leftovers in the fridge for up to a week or in the freezer for up to two months.
Video
Notes
- Feel free to use whatever cheeses you like just be sure that they're not pre shredded. For this recipe I used smoked Gouda (cut into small cubes), Parmesan (shaved), and Colby (shredded). Edam also works beautifully in this dish!
- When you combine the ingredients into the potatoes you don't want to over-mix them. Instead you want element to retain its flavor and for the distribution to be uneven. In doing so, each element will resonate on different levels making each bite uniquely delicious. If you mix it together over and over, the flavors will blend into one and you'll find that the resulting dish will be monotone and bland.
