Potatoes mashed with meat, cheese, and other stuff I have available. I’m calling it dinner! Admittedly, potatoes are kind of a food group for me, and I can easily create breakfast, lunch or dinner around them. It’s easy to change up ingredients in this recipe, and make it equally as delicious. So let your leftovers and imagination be your guide.
This week, I’m cooking at the lodge. So, I’ll write some updates from there!
Ham and Cheese Mashed Potatoes
Ingredients
- 3 TBSP butter
- 1/2 cup Italian Olive Salad (in jar), or olive tapenade
- 1 1/2 cups chopped ham
- 1 cup artichoke dip
- 2 lbs of potatoes, steamed until done (I used unpeeled red skin, but any variety would work)
- 1/2 cup chèvre (or cream cheese)
- Salt and pepper
- Milk, cream, half and half, or broth
Instructions
- In a medium to large pan, steam potatoes. When done, reserve potatoes to side, discard water, and add butter to pan.
- Melt butter, add olive salad, oil included, and ham. Cook, stirring occasionally, until water evaporates from ham.
- Stir in artichoke.
- Add potatoes back to pan, and mash everything together.
- Add chèvre, and using a rubber spatula, stir everything together well.
- Add milk or broth, if you need to thin the mixture.
- Taste and add salt and pepper as needed.
- For a special treat top each serving with a fried egg and/or grated cheddar.
- There are jarred artichoke products (like for bruschetta) that you could use.