Badger Common’Tater August 2019 Issue
Mashed Potato Sundae
Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Ali Carter
Have you ever had the odd occurrence of the same random thing showing up in your life over and over? You’re driving down the highway and see a billboard advertising a small-town festival, then you come across it as you flip through a magazine, and days later you hear an acquaintance mention the fest.
This recipe is the random thing for me. Today, I present you with Mashed Potato Sundaes. Yes, you read that correctly—sundaes made from mashed potatoes.
If I am completely honest with you, each time I stumbled upon the various versions of mashed potato sundaes, I wrinkled my nose and dismissed the idea. After all, sundaes are for ice cream and you just don’t mess with a good thing!
Yet, the more I was confronted with the idea of a savory potato-filled sundae, the more I was intrigued.
So, one recent evening at the Carter house, I served my willing and adventurous family glass jars layered with mashed potatoes, gravy, chuck roast, corn, cheese and even bright red cherry tomatoes on top (not a necessary ingredient, but I think it made for the perfect finishing touch).
As with most recipes, you can make this as simple or complicated as you’d like. I took the easy route. By making use of the leftover roast and mashed potatoes from our dinner the night before, our sundaes were ready in no time!
