Baked Mashed Potatoes

I've been on a major potato kick lately because of Hanukah, and guess what? I'm loving every minute of it.  Potato latkes are my favorite Hanukah treat, I will post them up soon but we eat them too fast for me to photograph them! I'm sure I'll make another zillion latkes this week so hopefully I'll be able to snap some photos. For a change, I decided to make creamy mashed potatoes baked in individual ramekins. The tops were golden and crisp because of the breadcrumbs and creamy and smooth on the inside. This is a great side dish to any meat or fish — and easy!

Baked Mashed Potatoes

serves 2

4 Potatoes, peeled

salt and pepper

1 cup hot milk, heated in the microwave

Italian seasoned breadcrumbs, just enough to sprinkle on the tops

1 Peel the potatoes and immerse in a pot of cold water, enough to completely cover the potatoes. Bring to a boil ,cook for about 20 minutes until fork tender.

2 Drain potatoes and throw in to a large bowl, season with salt and pepper. With the back of a wooden spoon or a potato masher, mash the potatoes until there are no clumps or bumps. Pour splashes of hot milk while you are smoothing out the potatoes, a little bit at a time, until completely smooth.

3 Fill ramekins with mashed potatoes, sprinkle with breadcrumbs and bake in the oven (I used the toaster oven) until tops are golden brown.