You may have remembered me mentioning that last week I had the most delicious (and heart attack inducing) casserole ever.
Said casserole calls for three sticks of butter. THREE!
But since there are only two of us in this house, I scaled it down a bit. By half. So… you still need one-and-a-half sticks of butter. Just do it. Don’t complain.
Who doesn’t loved mashed potatoes with cheese?
The original recipe calls for farfalle, but I didn’t have any on hand. I ended up preparing some lasagna noodles and cutting them into thirds and fourths then layering them in the dish.
Then you just spread on the mashed potato and cheese mixture, along with some caramelized onions and bake it.
I am not joking when I tell you that it nearly melts in your mouth. It’s almost like a potato and cheese souffle. And it really tastes like pierogis!
Mr. How Sweet is currently obsessed with pierogis (coming off Diet Mt. Dew, peanut butter and jelly sandwich, and Greek yogurt obsessions) and just about died when I told him about this. I made it yesterday afternoon and while we had some family over to enjoy it too, Mr. How Sweet single-handedly demolished it last night.
- 8 medium yukon gold potatoes, peeled and cut into fours
- 1 medium onion, chopped
- 8 ounces of cheese, cubed or shredded (Velveeta will work best, second best is hand-grated cheddar)
- 1/2 pound pasta, farfalle or lasagna noodles
- 1 1/2 sticks of butter
- Preheat oven to 350.
- Peel potatoes and chop into quarters. Set them in a large pot and cover with water, allowing it to come to a boil. Boil potatoes until tender, about 30 minutes. While potatoes are boiling, cook pasta according to directions, and once drained mix with two tablespoons of butter. Set aside. In a large skillet over medium heat, melt two tablespoons of butter and saute chopped onion until soft.
- Drain potatoes and mash with one stick of butter and cheese. Make sure no lumps remain. Fold in onions.
- Spread out pasta in a large baking dish and spread mashed potato mixture over top. If desired, top with more cheese and onions. Bake at 350 for about 25 minutes. This is best when served immediately, but still tastes good after being in the fridge for a day or two.
And yes, I’m sure bacon would be delicious with this. I still have to digest the butter and cheese and pasta. Baby steps people.