Garlic Parmesan Mashed Potatoes Six Sisters Stuff…

Garlic Parmesan Mashed Potatoes

Check out Six Sisters Stuff at:

http://www.sixsistersstuff.com/2015/09/garlic-parmesan-mashed-potatoes.html

It is officially fall and I love all fall food! One of my favorites are these mashed potatoes. They are so easy to throw together and will work with many main dishes! Happy Fall everyone!

Garlic Parmesan Mashed Potatoes

Author: Six Sisters Stuff

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

Ingredients

3 pounds of red potatoes
2 tablespoons salt
2 cups milk
6 cloves garlic, crushed
½ cup grated Parmesan

Instructions

Dice the potatoes (I like mine with the skins on). Place potatoes in a large sauce pan, add salt and cover with water. Bring to a boil over medium-high heat and cook until potatoes fall apart when poked with a fork (around 20 minutes).
Remove the potatoes from heat and drain the water. Mash the potatoes and add the garlic and milk and whip it together using an electric mixer or whisk. (You could also use a potato masher if you like). Add the Parmesan and mix in with a spoon. Let stand for a few minutes to thicken, then serve.

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Bacon and Cheddar Cheese Grits Casserole

From: http://www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

Ingredients

8 cups milk, divided

1 tablespoon salt

2 cups uncooked stone-ground white grits

1 cup unsalted butter

4 large eggs, lightly beaten

2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)

2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided

6 slices bacon, cooked until crisp and crumbled

Preparation

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.