Loaded Mashed Potatoes (adapted from Spend the Pennies)
2 cups cold mashed potatoes
1 cup shredded Cheddar cheese
1/3 cup flour
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
Heat the oil in a skillet and cook the onions until translucent. Add the garlic and cook for another two minutes.
(I cooked and drained my potatoes in a pot. I used the same pot to rice the potatoes. )
Add all the ingredients to the potatoes and mix well. Refrigerate until cold.
When you are ready to cook, put oven onto 400 degrees and place parchment on a cookie sheet.
Using an ice cream scoop, make balls of the potato mixture. Flatten them with a spatula until about 1/4 to 1/2 inch thick.
Spray the tops of the potato cakes with olive oil and bake at 400 degrees for 20 minutes or until slightly brown on the top.
Eat and enjoy.
Allergy Free Wednesdays Real Food Wednesdays