The recipe comes from allrecipes.com . As mentioned in my pervious post, I loved this recipe, except I thought it didn’t make enough sauce. When I first made it a few months ago I had doubled the sauce recipe. This time I tippled the recipe for sauce (everything except the brown sugar which I used 3 tbsp). I also used way more carrots then when I made it the first time. I added red pepper as an experiment, and it was a worthwhile addition. Between tripling the sauce recipe, and adding way more vegetables then the first time I made baked pork chops, I ended up with a large amount of sauce. It was the perfect amount for my mountain of mashed potatoes.

For my mashed potatoes I used 6 medium to large sized potatoes. I boiled the potatoes on high for 15 minutes. I thought that would be long enough,  but two of my very large potatoes were still quite hard and difficult to mash (although with enough effort they were eventually mashed). Next time I make mashed potatoes, I would either cut large potatoes into smaller pieces or cook them for at least 20 minutes.

I made my own recipe for the mashed potatoes, and it turned out well, but I would have preferred them to be a bit more zesty.

Here is my recipe.

Cheese and Garlic Mashed Potatoes

About 6 medium to large potatoes (boiled and ready to mash)
To taste Garlic powder
To taste Black pepper
To taste Salt
2 tbsp Low fat cream cheese
1 cup Marble cheese
½-¾ cup Skim milk
2 tbsp Mayonnaise
2 tsp Dehydrated minced onion

Mash potatoes. Add all of the ingredients, and mix well. Use an electric mixer and blend until the potatoes are smooth and slightly fluffy. Serve warm.

Bon Appetit

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