As I’ve mentioned before Jamison is a super picky eater. Meat and potatoes, the occasional fruit and a few vegetables and that’s about the extent of what he eats. As a result mashed potatoes are often seen on his menu and thus there are often mashed potatoes left over. So what do you do with those left overs? You can make bread, or jazz up the mashed potatoes with goat cheese, or you can really soup them up like the variation below! Who says you can’t have a little pizazz on the side?
Oh and for the record Jamison wouldn’t touch these with a ten foot pole! ;o)
What You’ll Need:
2 cups of mashed potatoes
Extra virgin olive oil
1 small onion, chopped
6-8 sun dried tomatoes packed in oil, chopped
1/3 cup of black olive slices
1 ounce of goat cheese
1/3 cup of Parmesan cheese, shredded
1-2 tablespoons of oil from the sun dried tomatoes
Preheat oven to 375 F.
In a medium sized pan sautÃ© onions in a little extra virgin olive oil until tender. Add sun dried tomatoes, olives and cheese and stir until cheese melts. Remove from heat.
Add mashed potatoes to the veggie/cheese mixture and add a little of the oil from the sun dried tomatoes. Stir until mixed.
Place the potato mixture in a baking dish that has been sprayed with non-stick spray and baked for 20-25 minutes until golden brown. Serve immediately.
Makes 3-4 servings.
Notes: You can add in other vegetables if you like. Mushrooms would be good, as would chopped bell pepper. You could also switch around the cheeses if you like.