Guest Post: Reeni?s Apple Cheddar Smashed Potatoes

While I am away on a little vacation, my blog is taking a bit of a savory note with a guest post from one of my favorite food bloggers, Reeni of Cinnamon Spice and Everything Nice. Enjoy!!!

Hello Megan’s Munchies readers. I am so excited that Megan requested that I do a guest post. Megan’s Munchies is one of the first blogs I started reading last summer when I began my blogging adventures. That’s why it has been such an honor to guest post. Thanks, Megan!

I watched Guy Fieri on the Food Network add cubed apples to his mashed potatoes and nearly fell off my chair. My first thought was what an excellent idea! And my second was why didn’t I think of that? Genius. Just the sound of it was delicious and I imagined how tart, kind-of-sweet apples would taste with a potato. I liked his idea but biting into big cubes of apples coated with mashed potato didn’t seem right. Where he adds diced apples, I shred mine. I also added more flavor with shredded cheddar, a classic combo with apples.  Potatoes can be bland and this is a unique way to flavor them. The end result was everything I imagined. The apples didn’t overwhelm, but added a sweet note to the potatoes and blended in real well with the cheddar, rosemary and garlic. I think a sweet potato mash would be equally good, if not better, with extra tart apples. The next night I used the leftovers to make potato pancakes. They were absolutely delicious, crusty on the outside and creamy on the inside. Apples and potatoes are a match made in heaven and a combination I’ll be using often.

Apple-Cheddar Smashed Potatoes

(semi-adapted from Guy Fieri)

Ingredients:

About 2 pounds of potatoes, cubed

4 cloves garlic, whole, peeled

Sea salt and fresh pepper

3-4 tablespoons butter

1/3 cup milk

1 tablespoon Rosemary

12 ounces sharp cheddar, shredded

2 large, tart apples, shredded

Directions:

To a large saucepan add the potato cubes and garlic. Fill with water to just above the potatoes. Add a teaspoon of salt. Bring to a boil and simmer about 20 minutes or until fork-tender.
Remove from heat and drain leaving a few tablespoon of water in the pan.
Add the potatoes and garlic back to the pan with the butter, milk, rosemary and re-season with salt and pepper.
Smash with a potato masher. Taste and add more salt and pepper if needed or milk if too thick.
Mix in the cheese and apples.
Cover with a lid and let sit for five minutes before serving.

Potato Pancakes

Ingredients:

2 cups of apple-cheddar mashed potatoes

1 egg, beaten

1/4 cup seasoned bread crumbs

Butter for pan-frying

Directions:

Mix mashed potatoes, egg, and bread crumbs together.
Heat a large skillet over medium heat. The skillet has to be hot enough to quickly brown the outsides or the cakes will melt. Add a pat of butter and coat the bottom.
Add a large spoon of the mashed potato mixture and shape it into a patty using the spoon.
Cook about five minutes on each side until crispy golden brown. Repeat adding butter to the pan until all your pancakes are cooked.
Serve with sour cream.