Creamy baked mashed potatoes with peas is an occasional indulgence everyone needs in their life. The perfect side to most meat dishes, this bowl of fluffy, flavorful potato mash is an instant hit with kids and adults alike!
D-day is here! No no..I am not marrying,again. Nor do I have an exam (although I do pity the little sweethearts gearing up for examinations). The day when I shall get that pesky little wisdom tooth extracted is here..and I am shivering with anticipation!! Literally sitting in my bed right now and enjoying some mint chocochip icecream straight out of the tub as a way to boost my own morale. And maybe just woman (no sexist man-up here,thank you) up and get the thing over with! Only thing I am sure of from this experience is that the sole purpose of wisdom teeth is to give you a reality check and show you just how cowardly you are, in case you are like me and consider yourself brave in general! Its all gone now.. Poof.. Gone with the wind! 😛
Enough about me and that tooth. How have you beautiful people been?? The reason I am still here, talking (err…writing) in pain is cause I love you guys!! Each and every one of you that reads my ramblings, loves my pictures and tells me you want to try out my recipes(better still come back with a feedback!). After all, YOU are the
sole primary reason my blog even exists right? If it was just for me, I would very easily (and for fraction of time and effort) make a personal folder to save the recipes. But no.. this blog is about you. You , my wonderful readers..you are the reason I feel so happy about cooking..you are the reason I feel excited when I think of creating something new ..or sharing my granny’s recipes with. Its definitely because of you I am trying my best to juggle so many things and be the best version of me.
This little space here is sacred to me. Its not just a pile or recipes and food pictures. Its me..my past and me coming together to recreate some food magic. And its YOU. You giving me the courage to carry on, no matter what the circumstance. Its YOU guys who made me find my voice and develop my own style..Its cause of YOU awesome folks that I can be myself and just cook what I like without thinking of trends and fads. So a big thank you to everyone of you for having been so generous in your love for Lapetitchef. Its been over 18 months..toddler days in blogging world and I love that we have crossed 7300 on FB and over 5500 on Instagram in hardly 8 months!! I am so so grateful to everyone who leaves a comment, pins or shares my recipes.
There is always,always something to be grateful for!”
Anyways lets talk food..coz there is no trouble in the world that good food can’t solve. Well food and friends! Coming to this dish, it might be my last for this week coz I know I am in for a couple of rough days. So I wanted to make sure you guys had something delicious to fall back on for the weekend.
Creamy baked mashed potatoes is an absolute favorite in our home. Mostly cause it pairs brilliantly with almost any meat dish and its easy to make..really easy.Baby D helps with this nowadays..and is quick! Best eaten warm from the oven, you can still use the leftovers the morning after.
This is a side dish that will see you through everything..starting from Christmas dinners to Easter lunches, be it dinner with the inlaws or a simple family meal. This side dish is one you need in your repertoire. Write it in a black book, put it in a safe and lock it!!
The key of a good mashed potato is in how fluffy it is. Mash it too long and it becomes heavy and gluggy ( yuck), mash it too less and it just wont taste good. It will be lumpy and dead God I hate lumpy mashes. The amount of cream, milk and cheese matter a lot while making this. I love bold flavors so I used garlic (lots of it) mixed herbs, a dash of paprika and ground nutmeg for flavor.
I also added some butter-sauteed fresh green peas just cause they are in season and I love peas. You can branch out and add mushrooms and bacon or even onions to it.
If you are looking for some main course inspiration, you can try the Green goddess pesto Lamb chops. That dish won a recipe contest on Plattershare. And for those of us who prefer white meat, give this Mediteranean Chicken with muscato grapes a go. These grapes are so in season right now and the combination is brilliant. I usually serve a tiny portion of Spaghetti on the side for a complete dinner. And in case you love sea food, think of making this awesomeness from my dear friend Christine at Midlife Croissant – Mussels with sun dried tomatoes and chorizo!
What to do with leftovers??
Add a splash of milk (or cream if you are feeling rather brave) and reheat in the oven for 7-8 mins. Eat as is or do what I do and serve the mash spread on toasted garlic bread with a dollop of spicy tomato salsa!! DELICIOUS!
- Boiled potatoes- 4-5 medium ones, use russet potatoes.
- Cheese grated – reg melting cheese 2 cubes
- Fresh cream – 100 ml
- Warm milk- ¼ – ½ cup
- Garlic cloves 4-5 (acc to taste)
- Garlic/ regular butter 1tbsp
- Salt, pepper, mix italian herbs, smoked paprika, ¼ tsp nutmeg all as per personal preference
- Peel and cut the potatoes into cubes and boil them in a pan of water till fork tender.
- Alternatively, if you own a pressure cooker, simply cook the potatoes (in their skin) till soft. 4-5 whistles.
- Peel the potatoes and place on a big plate.
- Use a masher to completely mash the boiled and peeled potatoes.
- Fluff it with a spoon once mashed.
- Now add the warm milk and cream to it and mash further. Remember to keep using the spoon to bring it all together.
- Add the cheese,garlic cloves and mash till smooth and creamy. It should not be dry. If it looks dry, add more of cream or milk (I add cream)
- Add the seasonings..give it a taste, adjust (typical needs salt or heat)
- Transfer to a shallow baking dish…
- Top of it with some more herbs and place the cut up cubes of butter on the top.
- Bake at 180C for 11-12 mins.
- You can add cilantro, mashed peas, Mushrooms, Onions and even pesto to this mash for a change in your basic mash.
- If using peas, lightly saute the peas in butter with some paprika and salt. Add to the baked mash after taking it out of the oven
- Stir before serving.