Getting the Most Out of Your Mashed Potatoes
When it comes to Thanksgiving, we get just as excited about the leftovers as we do about the main meal. But reheated mashed potatoes lose some of their magic on day two, so we’ve taken to turning them into individual mini potato cakes. Flavored with our Grove Blend Chili Butter and some sharp cheese, these cakes make a great base for poached eggs in the morning, or as a side to a simply prepared steak.
The Chili Butter [link] imparts a gentle heat along with the bright flavors of coriander, cardamom and lemon. We like to use a sharp, salty cheese like pecorino; feta or goat cheese would also work well.Read more