mashed potatoes…baked!

I’ve eaten at least a pound of potatoes over the past week - mainly consumed out of necessity. It’s a long story. Not that I have a problem with eating potatoes, because potatoes are my homies. In fact, college-roomie Sherry once said to me, “Oh Kaka, your future children are going to be so fat because you’ll be feeding ‘em potatoes all the time…”

PHYLLO-WRAPPED MASHED POTATOES.

So I don’t have an exact recipe for this - but here goes. 1. Make some fantastic mashed potatoes (the one pictured has ground beef, shiso, black truffles, some ricotta and grated parmesan). 2. In a loaf pan, place layers of Phyllo dough (large enough to cover bottom and sides of pan). 3. Fill pan with Fantastic Mashed Potatoes. 4. Place layers of Phyllo on top so that the potatoes are “enclosed”, and brush top with olive oil or butter. 5. Bake for 30-45 min, 350ºF, until dough turns golden brown. Serve warm.

Filed under Sides |