Baked Mashed Potatoes
The best results will come if you use a cast-iron pan to bake, but a regular casserole dish could do the trick as well.
Start by peeling and washing the potatoes, then quartering them.
Boil them until they are cooked all the way through.
While they are boiling, preheat the oven to 450 then dice the onion and saute in a couple of tablespoons of olive oil with the garlic.
The onion and garlic should be nice and browned and set aside by the time the potatoes are done.
After the potatoes are good and soft, drain them and return to the pot you boiled them in.
Drop in the margarine and mash with a potato masher. Mix in the onions and garlic, then add salt, pepper and spices.
Lightly oil the cast iron pan with some olive oil.
Scoop all of the potatoes into the pan.
Top with the shredded cheese.
Bake until the cheese is lightly browned, about 15-20 minutes should do it.
This is easy to make into a vegan dish by just using Daiya to top it and Earth Balance for the margarine.
3 to 4 pounds of potatoes
1 small onion
2 tsps. minced garlic
3 to 4 tbsps. olive oil
1/2 stick margarine or butter
1/2 to 3/4 cup shredded cheese
Salt and pepper to taste
1 tsp. chili powder (optional)
1 tsp. cumin (optional)