Potatoes...

[Fuzzy]

Mix 2 pounds hash browns (shredded frozen type), 2 cups of shredded cheddar cheese, 1 pint sour cream, 1 can cream of chicken soup*, 1 medium onion (chopped), 1 teas. salt and 1/2 teas. pepper, and pour into a buttered casserole dish or baking pan.

Crush 1 to 2 cups corn flakes and mix with 1 cup melted margarine or butter.
Put on top of potato mixture.

Bake at 375 for 1 hour.

(You can use any cream soup here; Celery, Mushroom, or Potato)

[AnnMarie]

I had these once (with cubbed frozen potatoes, as a variable) and they're very good, but VERY VERY rich.

I ate two servings and I was pretty sure I might die afterward. I didn't. http://www.prettyfat.com/preview/board/blink.gif

That was over 10 years ago I'd bet, and I haven't had them since.

[Fuzzy]

Around here, the recipe is called Funeral Potatoes.

Meaning that the potluck following any funeral (and for that matter, any wedding reception, etc) there is bound to be at least three or four pans of it on the buffet.

[Michelle]

Even better is when you turn the broiler on for a few minutes at the end and crisp up the top. And it's the same up here in the north - very much a popular pot-luck recipe.

[Tina]

Anyone try it with the cream of mushroom? How is it?

[ValentineBBW]

I had these once (with cubbed frozen potatoes, as a variable) and they're very good, but VERY VERY rich.

I ate two servings and I was pretty sure I might die afterward. I didn't. http://www.prettyfat.com/preview/board/blink.gif

That was over 10 years ago I'd bet, and I haven't had them since.


Yup, I've been there before with this recipe too. I cut the sour cream down to about 6 oz and skip pouring the cup of melted butter on top. You can also find many, many, many other variations on this recipe, like adding some powdered ranch dressing, onion soup mix, or add ham to make it a complete meal rather than a side dish.

[missaf]

I wonder what you could use instead of cream of X* soup... I'm allergic to MSG and can't eat that stuff.

[Fuzzy]

I wonder what you could use instead of cream of X* soup... I'm allergic to MSG and can't eat that stuff.

The soup just adds an additional cream base. You could probably substitute a white sauce ( 3 tbl butter melted, add 3 tbl flour, stir until bubbily, add 1 to 1 1/2 cups milk, and stir to prevent scorching until thickened ) I've used white sauces when making tuna casseroles and scalloped potatoes.

[MissToodles]

Try Amy's Mushroom soup. It's MSG free and bettter than Campbell's. As Fuzzy mentioned, you can always go the white sauce route too. If you choose to make one, try to find a flat whisk. It makes the job much easier and you will never have a lumpy sauce again!

[Fuzzy]

...try to find a flat whisk...

:doh: Of Course!!! And the best flat wisk I've ever found, is the Pampered Chef "mini-whipper". Its intended for drink mixes, but I've found it to work much better in the gravy/sauce making department.

http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=244&categoryCode=KW

[MissToodles]

I actually found mine at Ikea for 5 bucks. It's now my favorite kitchen tool along with the food processor.

[Krazykhat]

Well, since we're on the potatoe subject, here's me recipe for twice baked potatoes. I brought these to the superbowl party and everyone kept talking about them all throughout the game. Takes a little time, but they are worth it:

Krazykhat's Twice Baked Potatoes
10 potatoes
1 cup cream
1 stick butter
2 tsp chopped shallots
2 tsp chopped garlic
salt and pepper
2 cups cheedar cheese
10 strips of bacon

Dipping Sauces:
1 cup ranch dressing
1 cup sour cream
1/2 cup mayo
1/2 BBQ Sauce

1) Bake the potatoes for 45 minutes to 1 hour at 400 degrees.
2) When the potatoes are done, start cooking the bacon (I do this to let the potatoes cool down a bit.
3) In another pan or the bacon pan(washed) once your done with it, add 1/2 cube of butter with the garlic and shallots and cook on medium-low for about 3-4 minutes (make sure you don't burn this!)
4) Drain the butter into a seperate container and set both parts aside.
5) Cut the potatoes in half lengthwise and scope out the insides into a large bowl, leaving just enough potatoe for the skins to hold their form.
6) Add the remaining 1/2 cube of butter (not the shallot/garlic butter you set aside), 1/2 cup of cream, garlic and shallots. Mash with a potatoe masher (I don't like hand mixers as they seem to make mashed potatoes sticky from the gluton build up and I kinda like lumps anyway).
7) Once mixed enough to see the consistencey, add as much extra cream as needed. It you like more than use more milk or cream until desire consistancy.
8) Salt and pepper to taste.
9) Heat the oven to broil.
10) Brush the inside of the potaotoe skins with the garlic/shallt butter and place on a cooking tray.
11) Heat the skins under broil until crispy (but not rock hard). I use one skin as the tester and keep grabbing em out and taking a bit until desired firmness. Usually about 3 minutes.
12) Remove the skins from the oven and drop the temp to 350.
13) Spoon the mashed potatoes into the skins. Top with crumbled bacon and cheedar cheese.
14) Cook for about 10 minutes or until the cheese is soft and melted, but not melted to a crisp.
15) Serve with the 3 dipping sauces:

1 bowl ranch
1 bowl sour cream
1 bowl of mayo and bbq sauce (Not mixed, just 1 half on each side of the same bowl. Sounds really weird but it's REALLY good!)

Lots of steps but really not that hard, just takes a little time. The Seahawks may have lost, but I got layed and I can't help but think my potatoes had something to do with it! :p

[AnnMarie]

The soup just adds an additional cream base. You could probably substitute a white sauce ( 3 tbl butter melted, add 3 tbl flour, stir until bubbily, add 1 to 1 1/2 cups milk, and stir to prevent scorching until thickened ) I've used white sauces when making tuna casseroles and scalloped potatoes.

I'm a white sauce (and variants) making fool... chicken sauce, white, cheese, yumma!! Mastering a roux is the cornerstone of a great sauce.

[Fuzzy]

Ah... A woman after me own heart... ;)

[EvilPrincess]

mastering the five mother sauces is a must ;)

happiness is Béchamel

[Ericthonius]

I wonder what you could use instead of cream of X* soup... I'm allergic to MSG and can't eat that stuff.

Whew! Me too! It's like sarin or tabun to my system. Yecch! What Fuzzy, Princess and AM said about a roux is really the best way to go in this dish since you make it yourself and therefore know what's in it, (Or more importantly what's NOT). You can also add the cheese to it and it lends itself to a more even distribution throughout the dish this way.

Enjoy!