My rendition of the above recipe did not come out as fancy as the Besotted Gourmet’s but still did the trick. My long work day deterred me from going to the grocery store to pick up parm and flour (how does one run out of flour?). To componsate, I made sure I kept the little guys in the pan extra long to get that sought after crust and didn’t hold back on the seasoning of sea salt right at the end. I made a side of sweet and red mashed taters and washed it down with a delicious Rogue Dead Guy Ale that magically appeared in my fridge- just in time to cure my Monday Blues.

Sweet and Red Mashed Taters
4 medium sized red potatoes- cut in to quarters w/ skin on
1 Large sweet potato- peeled and but into quarters
Butter- amount depends on the chef
1/4 cup veggie stock or milk
Chopped fresh parsley & chives
Salt & Pepper
- I think you know the drill: boil the potatoes then mash together with remaining ingredients.