Since I had the sauce this time, I decided to do something different with the potato. I just bought some ramekins the other day and wanted to use them so I made little potato souffles.
Made garlic mashed as usual.
Spray the ramekins with non-stick spray
In the food processor:
1/2 c. flour
1/2 c. milk (maybe less)
Pour mix into ramekin just above covering the bottom, the fill with potato, then pour more mix over top. It made a great little baked crust.
Here is the rest:
Dip in egg
Dip in breading mix
Bake at 400 for about 15 min on each side.
Panko bread crumbs
Shake and bake or italian bread crumbs
some parm cheese
Leftover pan drippings from shrip linguini and a can of italian spiced tomatoes in the food processor. R loved the sauce BTW.