Reserve ¼ of the grated white cheddar cheese and 1 tablespoon (15ml) of green onion and set aside for garnish.
Boil mini potatoes, skins on, over medium high heat until fork tender, approximately 8-10 mins. Drain pot. Remove one or two potatoes for garnish. Smash with masher until flesh is exposed and all the potatoes are crushed open. Add the rest of the ingredients and mix with a wooden spoon until combined. Add potato mixture to a greased casserole. Sprinkle top with reserved white cheddar and green onion. Smash the one or two remaining potatoes, cut in half and place in the center of the casserole. Finish with a sprinkle of red pepper flakes (optional). Bake for 25-30 minutes until heated thru.
Serve immediately.
Chef Note: This casserole can be made ahead and frozen for up to 30 days. Defrost before baking.
Reserve ¼ of the grated white cheddar cheese and 1 tablespoon (15ml) of green onion and set aside for garnish.
Boil mini potatoes, skins on, over medium high heat until fork tender, approximately 8-10 mins. Drain pot. Remove one or two potatoes for garnish. Smash with masher until flesh is exposed and all the potatoes are crushed open. Add the rest of the ingredients and mix with a wooden spoon until combined. Add potato mixture to a greased casserole. Sprinkle top with reserved white cheddar and green onion. Smash the one or two remaining potatoes, cut in half and place in the center of the casserole. Finish with a sprinkle of red pepper flakes (optional). Bake for 25-30 minutes until heated thru.
Serve immediately.
Chef Note: This casserole can be made ahead and frozen for up to 30 days. Defrost before baking.
