Bering Sea Gold Nugget Mash Recipe

Ingredients
6 cups mashed potatoes
1 pound baby new potatoes
4 tablespoon garlic-infused extra virgin olive oil
¼ pound unsalted butter
1 cup white onions, chopped
1 cup succotash (corn, red pepper, green pepper, onion)
2 teaspoon rosemary, chopped, plus several sprigs for garnish
¼ cup chicken consommé
⅓ cup sour cream
½ cup cheddar cheese, shredded
½ cup Parmesan, grated
2 tablespoon green onion, diced
kosher salt and freshly ground black pepper

Directions

1. Heat oven to 350° F / 175° C.

2. Melt butter in a large skillet over medium-high heat. Add onions and sauté until golden brown, about 5 minutes. Add succotash and most of the chicken consommé and simmer for 3 minutes. Add 1 teaspoon of chopped rosemary and cracked pepper. Cook for 1 minute. Add mashed potatoes and after stirring to combine, set aside.

3. In a separate pan, heat olive oil and then add remaining teaspoon of chopped rosemary. Sauté for 1-2 minutes until fragrant. Meanwhile, microwave baby new potatoes for 4½ minutes. Then add baby potatoes to hot olive oil and let skin get crispy.

4. While baby potatoes cook, add sour cream and cheddar cheese to mashed potato mixture. Once baby potatoes are crispy, add to a baking pan along with remaining chicken consommé and a ¼ cup of Parmesan cheese. Bake in oven for 15 minutes, or until soft.

5. Transfer mashed potato mix to an oven-safe casserole dish and add baby potatoes. Garnish with green onion, remaining Parmesan and several sprigs of rosemary. Bake in oven for 15-20 minutes until top is golden and crispy.

From How-To: Make Bering Sea Gold Nugget Mash with Thom Beers