Catchy name, do you think? One evening the gang told me they wanted mashed cream potatoes with the supper meal. No problem I make creamed, mashed, smashed potatoes at least once a week for them. (Now remember I am the potato peeling Queen here -See above ABOUT). This particular day I was hungry for pasta. Hum…the mind was working and this recipe came to me! I always write the recipe down, tweak it if necessary, et cetera. I have been making these for years!
Peel a 5 pound bag of red potatoes, cut into cubes add to boiling salted water and cook until fork tender (about 12-15 minutes) drain and place in a mixing bowl. While they cook go to the next step.*
*In another pot of boiling water add 1 teaspoon salt, 1 tablespoon olive oil add 12 large pasta shells (like the BIG ones) cook until al dente (do not over-cook pasta!), drain and set aside.
To the cooked potatoes add 1/2 stick sweet cream butter, salt and black pepper (to taste), 1/4 cup whole milk or light cream, whip these taters until super creamy. I use a pastry/piping bag with a large tip because we are filling these cooked big shells with (yep!) mashed creamed potatoes. Fill each pasta shell full and place in a large baking dish. Time for cheese please…Use your favorite shredded cheese I always use 1 cup Grated Pepper Jack and 1 cup of Mozzarella and mix together (any of your favorite type of cheese(s) will work here). Sprinkle the cheese over the filled pasta shells, place baking dish under the broiler of your oven on the (rack) second position, broil until the cheese is melted and a golden brown. (keep an eye on them).
Serve immediately. I am just saying—that these are so good!!!
Hope you’ll enjoy, we sure do! Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.