Bread. And flattened bread.
Mashed spread on flattened bread. And seasoned.
Buttery. Crunchy. Garlic Mashed Potato Roll-ups
1 TB butter
3 cloves garlic, minced
8 slices thick country white bread
2 cups mashed potatoes, warm (ideally the mashed potatoes should be smooth with no big pieces of potato. If necessary stir in some milk or half and half one tablespoon at at time to make the potatoes creamy and smooth. Use a potato masher to get rid of any big lumps.)
4 TB butter, melted
In a small skillet, melt the tablespoon of butter over medium heat. When hot and starting to sizzle, add in the minced garlic and saute for 2-3 minutes until just before the garlic starts to brown. Remove from heat and add the garlic into the mashed potato. Stir to mix in.
Cut the crusts off the bread slices. Use a rolling pin to flatten each slice. Place 1/4 c. of mashed potato onto a flattened slice; use the back of a spoon to smooth out the potato and cover the slice. Sprinkle the potato with a little garlic powder, pepper and salt. Gently roll up the bread and potato into a cylinder. Repeat with the remaining bread and potato. Brush the outside of each roll-up with melted butter.
Spray a small skillet with nonstick cooking spray and heat up over medium-high heat. Add in the roll-ups two at a time and cook for about 5 minutes, turning them to brown on all sides. Transfer to a warm plate and repeat with the remaining roll-ups.
Serve warm. Makes 8 roll-ups.