Italian Cream Cheese Herb and Parmesan Mashed Potatoes

This is for  Mom's Crazy Cooking Challenge where there is a theme each month and the mission is to use a recipe by a fellow blogger, make it and post it.  This month's theme is Mashed Potatoes and I picked this recipe from What's Cookin Italian Style Cuisine.   They turned out very creamy and spicy, but recommend cutting down on the cayenne as they do have a bite after you have taken a bite.

This easily made 6-8 generous servings.

Ingredients:
5  medium white potatoes
1/2 teaspoon minced garlic
4 tablespoons sour cream
3 tablespoon cream cheese or Philadelphia Italian Cooking Creme
1/2  stick butter
1/2 tsp parsley or cilantro
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano or Italian seasonings
1/4 tsp basil
Dash of cayenne pepper
1/4 cup of grated Parmesan cheese
1/2 cup milk, heavy cream, half and half
Non-stick spray coating

Topping (optional)
1/2 stick butter
1/2 -3/4 cup Italian bread crumbs
1/2 to 3/4 cup Shredded mozzarella or Italian blend cheese

Bring water to boil and add a few dashes of salt (optional).  Peel and dice the potatoes until tender over medium heat until well cooked (test with a fork) - takes between 25-30 minutes.   Drain and return to pan.

Mince garlic (I used pre-minced) and measure out spices

Measure out butter, sour cream, cream cheese and parmesan.   I had a buy one get one free coupon for the Philadelphia Cooking cream cheese so I used that in this recipe.

I didn't have a heavy industrial mixer, so I started out using a blending mixer, adding a little of the milk at a time, but ended up going old school on it and used a potato masher until smooth.

Spray a baking dish with non-stick coating and preheat oven to 375 degrees

Transfer the potatoes over to the baking dish

For the topping, in a separate bowl put the bread crumbs and butter and melt the butter (I put it in the over for a few minutes) and mix together until crumbly.

I used to fork to sprinkle the topping on the potatoes.

Sprinkle the mozzarella or Italian cheese blend over the top. 

Put in the oven and bake for 8-10 minutes until cheese is melted.

I served ours with a country fried steak, but What's Cookin Italian Style Cuisine indicated she serves this with ham, pork or poultry and leftovers are great to use in croquettes or topping for a Sheperd's Pie.

Be sure to check out everyone else's recipes at the challenge.Mom's Crazy Cooking Challenge

Quick and Easy Beef Manhattan

Make a hearty open face sandwich for lunch or dinner in under 10 minutes.

In researching the origins, I found that this has very little to do with Manhattan and originated in Indiana in the '40's and is more and Indiana dish.  Regardless, it is still good.

I will do the breakdowns per serving and you can multiply it as needed

Ingredients:  

• 1/3 to 1/4 lb of roast beef
• 1/2 to 3/4 cup of prepared mashed potatoes
• 1 jar prepared gravy (makes about 4 servings)
• 1-2 slices of bread

I started used instant mashed potatoes and made them according to the the instructions on the box.

I used sliced roast beef from the deli but leftover potroast works well also.  Put on a microwave safe plate and nuke on high for approx. 2 mins.

For the bread, use 1 to 2 slices per person as the base.  To toast or not to toast is a personal choice, I usually toast very lightly in the oven for a minute.

Open gravy and warm on medium heat on the stove.

Put 1 to 2 slices of bread or toast on a plate.

Put a large scoop of mashed potatoes on top.                         

Use a fork to put slices of roast beef on top of the bread or toast.

Ladle gravy over the top of the roast beef, then serve.