We all have different ideas of what it means for something to be considered comfort food. Whether you’re the salty-crunch chip lover, or nothing says warm and fuzzy to you like a slice of rich, chocolate cake, we all have our favorites.
For me, comfort food means one thing: dairy. The creamier, the cheesier, the better!
Today I’m going to share my favorite comfort food recipe with you—my loaded mashed potatoes. But this particular recipe has a fun twist. I took my traditional loaded mashed potato recipe, spooned portions out into small bowls, and baked each in the oven. These loaded mashed potato mini pots make the perfect side dish for a fancy dinner party, or a comfy personal treat.
Ingredients:
4 large, russet potatoes
2 cups whole milk
½ stick butter
¼ cup sour cream
1 tablespoon garlic powder
1 cup shredded cheddar cheese
1 cup panko Italian style breadcrumbs
Salt and pepper to taste
Directions:
First, peel and cut each potato into bite-sized cubes, and cook in boiling water until fork-tender. Mash the potatoes, while slowly adding in the milk and butter. Add in the sour cream, garlic powder and salt and pepper.
Grease each bake-safe bowl, and spoon a portion of mashed potato into each bowl, right up to the top. Top each mini pot with a sprinkle of cheese and breadcrumbs.
Bake in a 425 degree oven for 20 minutes, or until breadcrumbs are brown and cheese is bubbling. Makes 8 loaded mashed potato mini pots.
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