I love mashed potatoes and cottage cheese roast. Seriously, my favorite meal of all time. I could eat this every day for a month and never get sick of it. It’s what I always want my mom to make me for my birthday. This is my ultimate comfort food. So let’s get right to this.
For the Mashed Potatoes:
* 5-6 pounds russet potatoes, peeled and cut into chunks
* 4 dried bay leaves
* 2.5 cups of half & half
* 12 oz. mascarpone cheese
* 2-3 Tablespoons butter
Simmer potatoes and bay leaves in a large pot of water until the potatoes are falling apart when poked (about 20-25 minutes). Meanwhile, whisk milk, mascarpone and butter on low heat until simmering. Keep warm.
Drain potatoes and discard bay leaves. Return to pot over very low heat and cook, stirring until dried. Remove from heat and beat with a mixer until smooth. Beat in liquid mixture until smooth. Stir in salt to taste.
For the Cottage Cheese Roast:
* 4 eggs, beaten
* 1 large container cottage cheese
* 1 stick butter, melted
* 5 cups Special K Cereal
* 3-4 packages GW Broth (link here)
* 1 – 1.5 cups ground pecans
* 2 teaspoons Kitchen Bouquet
* 1 large onion diced (optional)
Mix everything together and pour into a greased pan. Bake for 1 hour at 350 degrees.
I’ve posted the recipe for cottage cheese roast before. If you’d like to view a step by step process here is the link). Those pictures aren’t beautiful. The meal is great. Serve with some rolls and your favorite veggie. I like corn and brussel sprouts; and we had that yummy Harvest Salad. Enjoy!
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