MASHED POTATOES THAT ARE 10 OUT OF 10! - EASY AIRFRYER RECIPE FOR CREAMY AND CHEESY DELICIOUSNESS.



Our picky eater approves this recipe. It's creamy and cheesy and single serve. The crispy exterior is a nice contrast to the roughly mashed potatoes inside. Of course the seasonings can be altered to fit anyone's taste.

NOTE: Our recipe calls for the mash to be frozen overnight, or at least 4 hours. Make this the day before you plan to serve for best results. :)


INGREDIENTS
7-8 Whole - Yukon Potatoes (peeled and chopped to 2-3 inch thickness)
1 Stick - Unsalted Butter
1/2 Cup - Heavy Cream
1/2 Tsp - Salt
1/2 Tsp - Black Pepper ()
1 Tsp - Garlic Powder
1 Tsp - Parsley
2 Cup - Cheese (we used a taco mix)

INSTRUCTIONS
1. Boil the potatoes until a fork can effortlessly break the pieces in half.
2. Strain out all of the water from the potatoes.
3. While the potatoes are still hot, roughly mash the potatoes then add the butter, heavy cream, salt, pepper, garlic powder, parsley, and cheese. Mix until combined and to your desired mash-ness (Did we just create a new word?). We like texture in out mashed potatoes so there are still some small bite-sized chunks in ours for textural contrast.
4. Scoop onto a parchment lined cookie tray to be frozen overnight (or 4 hours minimum).
5. Remove from freezer and place in airfryer. Air fry for 12-18 minutes at 450 degrees or until golden brown to your liking.
6. Serve warm.







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