Caitie Zavora’s: Baked Mashed Potatoes
A wonderful side dish to serve alongside a Thanksgiving turkey! INGREDIENTS • 5 lbs russet potatoes • 10 slices bacon • 8 oz cream cheese, room temperature • ½ cup unsalted butter, melted • 1 cup sour cream • ¼ cup chives, minced • 2 ½ cup cheddar cheese, grated • 2 tsp kosher salt • ½ tsp pepper
INSTRUCTIONS Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a knife, about 20 minutes. Transfer to a colander to drain, return to pan, cover, and set aside. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned. Transfer to paper towels to drain; let cool, and crumble into pieces. Using a mixer, mash potatoes until light and fluffy. Add cream cheese, butter, sour cream, and stir until combined and smooth. Add chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. Transfer to a buttered 3-quart baking dish. Top with remaining ½ cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately. Restaurant Review: Eleven 1150 Smallman St. Pittsburgh, PA 15222 By: Caitie Zavora, PTA My husband and I took my mother-in-law for her birthday for brunch to try something unique. I was intrigued with the idea of paying a flat rate for the meal and having a few courses in return. When we arrived, we were ushered into the Tavern side of the building and we could choose our own seat. Sunday afternoon football was displayed on the televisions behind the magnificent bar. A young man greeted us and explained the ordering process. I ended up selecting Coconut and Sunflower Seed Granola for an appetizer, and a Prosciutto Cotto, Caramalized Onions, and Cheddar Omelet with a side of orange juice (we could have opted for cocktails that was included in the price but went for the juices instead). What I loved about this place is everything is FRESH! Instantly, I knew that the orange juice was freshly squeezed. Prior to receiving our meals, we were served a basket with an array of baked goods - croissants, blueberry muffins, cornbread, and biscuits - all fresh and made on site with a side of raspberry jam and honey butter, also made at the restaurant. I was thoroughly impressed with all of the food. My omelet came with a freshly made sausage patty that was close to being the star of my meal. Everything was delicious and I would not hesitate to return here for a special occasion. The price for the brunch was fair considering the amount and freshness of food we were served. Our waiter was very informative and polite, quick to answer questions and make suggestions. If you would like any of our recipes, email Caitie at czavora@fritzphysicaltherapy.com.
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