Sunday, October 27, 2013

Sunday Night Dinner - Ricotta Garlic Mashed Potatoes and Giant Meatball

Don't you wish the screen was scratch and sniff? 
I baked the giant meatballs in the over at 375° F for 40 minutes

Yukon Gold potatoes are my favorite to use for mashed, no milk in these - 3 tbs Ricotta and 2 tbs Sour Cream, lots of garlic, salt and cracked black pepper
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2 comments:

  1. RitaOctober 28, 2013 at 9:03 PM

    Looks delicious! :)
    You are a really wonderful cook.

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    1. UnknownOctober 30, 2013 at 11:03 PM

      Thank you Rita, if I had more time, I'd cook more or at least try more recipes. I tend to go to the things that I don't need to use a recipe and that is comfort food.
      :) Natasha

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