Recipes

[blue_weimaraner]

I am making these today for dinner, we are having my husband's parents over tonite for their anniversary (52 years!) We are also having a chuck roast cooked in the smoker, corn on the cob and a tomato/cucumber salad (with cucumbers and tomatoes from our garden, yay. finally some are ready..)

I thought I would post this here while the potatoes are boiling. My grandma used to make this dish on holidays, it's sort of a comfort food for me and I have been craving it. I fully believe if you are really craving something, you definitely need to answer that craving or the world could explode. These potatoes are kind of like the inside filling of a twice-baked potato.

This recipe makes a big casserole dish full, and whatever you don't eat, you can freeze and bring out on some weeknight when you want yummy homemade potatoes but don't have time for all the hoopla that goes along with peeling and boiling.

Grandma's Potatoes:

3 lbs or 12 medium potatoes - cubed/boiled/drained

1 8 oz block of cream cheese or Velveeta (or use half of each if you want) Keep in mind, if you use Velveeta, cut down on adding extra salt. Also, the Velveeta will make the dish slightly more sticky-textured. I usually use most of the brick of cream cheese and just a little Velveeta for posterity.

1/4 Cup Butter

1/2 Cup Milk

2 eggs beaten lightly

1/4 Cup onion - chopped fine

8 oz. Sour Cream

salt and pepper

Add cheese and butter to hot potatoes, mix.

Add the sour cream

Add eggs and onion to milk in a small dish, then add that to the potato mixture. Beat with electric mixer until creamy.

Bake at 350 in a greased casserole dish for about 40 minutes or until top is golden brown.