D is for Dorito-Baked Mashed Potatoes

The last of the Dorito recipes…

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Even if you are NOT a Doritos fan, you MUST try these mashed potatoes! The secret ingredient is actually the cheese I use, though the Doritos were a nice touch (easily removed if you don’t want to use them!) My recipe serves 5-8 people and you can make it ahead of time because you finish them off in the oven!

The potatoes are simple and delicious! They are great for bringing to a get-together as you can make them up to 6 hours ahead and then just bake them for 18 to 20 minutes wherever you’re serving them. No re-heating your mashed potatoes or trying to keep them hot in transit!

Here’s the full recipe: Dorito-Topped Mashed Potatoes

LET’S GET STARTED!!

You start with 3 Russet potatoes. Peel them, cut them in half lengthwise, cut them in half lengthwise again, and chop them. Add them to a large pot and fill it until the potatoes are covered. Put the pot over HIGH heat and add in 1 TBSP salt. Bring to a boil then turn down the heat and continue to boil, uncovered,  for 15 minutes. Test a potato with a fork. They should be VERY tender!

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While the potatoes are boiling:

1. Pre-heat your oven to 400 degrees F.

2. Grease a 6 quart (oval) casserole dish.

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3. Shred 1 1/4 cups Parmigiano-Reggiano cheese. DO NOT substitute another cheese!! This IS the secret to the deliciousness of these mashed potatoes!!! Well, you are fore-warned at least. Any substitution here and I can promise you you’ll miss out.

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Divide the cheese into 1 cup and 1/4 cup portions. You’ll need them at different times.

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When the potatoes are done, drain them, return them to the pot and put back on the burner you used with the heat turned off. Mash them with a potato masher. The remaining heat from the burner will get rid of any excess liquid there might be left in those potatoes. Remove the pot from the heat when the potatoes are well mashed.

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Time to add the ingredients that turn these boring potatoes into something beautiful…

Add 6 TBSP melted butter, 1 cup shredded Parmigiano-Reggiano, 1 cup finely shredded Colby-Jack cheese, 3/4 cup milk, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

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Grease a 2 1/2 quart casserole dish and scrape the potatoes in, smoothing them out evenly.

At this point you can cover the potatoes with plastic wrap and store them in the fridge until you’re ready to bake them (up to 24 hours ahead). Be sure the potatoes are cooled completely before covering them and putting them in the fridge. You would also skip the “Pre-heat oven” step from earlier if you’re making these ahead.

The final step CAN involve the Doritos or you can skip them if you like. Try it if you’re feeling adventurous!

Crush Doritos chips in a resealable plastic bag until you have 1/4 cup of finely crushed Doritos. To the 1/4 cup Doritos add 1/4 cup Panko bread crumbs and your remaining 1/4 cup shredded Parmigiano-Reggiano cheese. Mix them together in the sealed bag and then sprinkle them evenly over the mashed potatoes. Do not make this mixture until just before you’re ready to bake the potatoes!

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Bake potatoes the potatoes, uncovered, in your 400 degree F oven for 18-20 minutes until the topping turns golden brown.

The cost??

Unfortunately this can differ a LOT depending on that special cheese ingredient… at a grocery store it can be $20/ pound. You’ll need a little less than .4 pounds for this recipe, but that’s still $8. In my book, that’s a LOT of money for just one ingredient! However, if you buy said cheese at a bulk store (like Costco) you can get it for closer to $11/pound. That basically half the price and brings your cost for this recipe down closer to $4. Whew!

So the expensive version for the potatoes: $12.36

The cheaper version for the potatoes: $8.76

No, I wouldn’t recommend these potatoes as a regular staple for your budget-friendly grocery week… HOWEVER!! I would recommend you splurge a bit every once in a while and TRY THESE POTATOES!!! YUM YUM… YUM YUM YUM

Here’s the recipe one last time: Dorito-Topped Mashed Potatoes

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Happy Eating!

Love,

Jenna

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