Blogtober Day 25: Rosie's Cheese & Onion Potato Bakes 😋

 Hi Honeys,

Another chilly, rainy day so I thought I'd share something that will (hopefully) make you smile 😊

Do you like to experiment in the kitchen?  I do, I love it 😍  It's just as well that my dear Hubby has such a lovely nature because he never knows what he'll end up with for dinner, bless him 💖

We're a huge fan of very (really, very) fluffy mashed potato around here and if it also involves cheese, that's just a bonus 😊  If you love the fluffiest, cheesiest mashed potato, have a wee look here honeys 💗

Back to today's post though, it's been a favourite for a while now but it did actually start off  as yet another, slightly different, version of fluffy mash for dinner.  I thought, one afternoon, wouldn't it be great, since I'm using mozzarella cheese instead of our usual Scottish Cheddar (best cheese in the world, ask any Scot 😊) wouldn't it be fun to bake it somehow, so that lovely mozzarella melts and goes all lovely and gooey and yummy 😋 

Eaten warm, they're perfect with homemade potato wedges or, as we had here, a lovely crispy salad 😋

Why not go grab a cuppa honeys, I will too and I'll meet you back here in a few mins to share all.  See you after the page break...

 

Welcome back dear ones, do you have your cuppa?  Cool, me too ☕ Why not make yourself comfortable, enjoy your cuppa and I'll share how I made these yummy potato bakes. 

Rosie's Cheese & Onion Potato Bakes...

Ingredients:

For the mashed potato:

5-6 medium potatoes (cooked) 

Small knob of butter (approx a tablespoon) 

A generous splash of full cream milk (or you could use cream) 

1 red onion (diced into small pieces)

1 ball of mozzarella cheese (grated)

1 egg (beaten) 

Breadcrumbs to coat potato patties 

Directions:

1. Pre-heat your oven to 180C (160C in a fan oven) or 350F or Gas Mark 4.

2. Assemble your ingredients honeys (well, except the cooked potatoes, more about them in a minute 😊)

3. Carefully peel your potatoes and roughly cut into halves or quarters.  Rinse them under the cold tap in a colander or just run cold water into the bowl and drain, to wash away excess starch. 

Place the potatoes into cold water, with a pinch of salt, and bring to the boil.  When the water has come to the boil, reduce the heat to medium and allow to simmer for a further 10-14 minutes.  Potatoes are cooked when you can easily pierce them with a fork.  When cooked, very carefully drain them of water. 

While potatoes are still hot, very carefully add butter and a splash of milk and mash the potatoes.  Only add milk a little at a time honeys, you can always add another drop but you can't take it out again 😊 Beat with a fork or wooden spoon until light and fluffy. 

4. Add the finely diced onion and mozzarella (to see how to grate your yummy mozzarella, see here honeys) to your lovely, fluffy mashed potato and mix thoroughly...

 

4. Allow to cool.  When cooled, prepare a work surface with some flour and use a scoop to place some of your potato mixture onto the floured surface and either keep the patty in the shape of the scoop, or form into the shape of a round patty using a cookie cutter.  You'll want enough potato to form a reasonably thick patty.

5. Using a pastry brush, coat the potato patties with the beaten egg and then place the patty into a bowl of breadcrumbs, gently covering it using a spoon to pour the breadcrumbs over the egg coated surfaces. I brushed one side at a time with the egg, before coating it in breadcrumbs.

As you complete each patty, place it onto an oiled baking tray...  

6. Bake, in the middle shelf of the oven, for 18 minutes, until golden brown.  Serve and enjoy 😋

 

As you can see honeys, we had our yummy potato bakes with a delicious, crunchy salad and they were soooooo good!  Hubby even had a couple, with more salad, for lunch next day 💖

Do you adore fluffy mash as much as we do honeys?  Do you add extras to make your own special mash?  If so, do leave some suggestions for me to try? 

Till next time dear ones, stay warm and safe, hugs always xx