Upton's Potatoes
Diane Feinauer
I love this recipe because it tastes great with or without gravy and stays nice and fluffy for buffets.
12 medium potatoes
2-3 cups sour cream
2 1/2 tsp. of salt
1/4 tsp. onion powder
2 Tbsp. butter for the top, with sliced almonds
1/4-1/2 cup milk
2 Tbsp. of chopped chives
1/2 tsp. white pepper
1/4 tsp. garlic powder
Peel potatoes and simmer until tender. Drain water and whip with the rest of the ingredients. Put in a covered baking dish. (At this point, they can be refrigerated or frozen, if needed). Bake at 350 degrees for 40-45 minutes. Top with 2 Tbsp. of butter and sliced almonds and serve.
I love this recipe because it tastes great with or without gravy and stays nice and fluffy for buffets.
12 medium potatoes
2-3 cups sour cream
2 1/2 tsp. of salt
1/4 tsp. onion powder
2 Tbsp. butter for the top, with sliced almonds
1/4-1/2 cup milk
2 Tbsp. of chopped chives
1/2 tsp. white pepper
1/4 tsp. garlic powder
Peel potatoes and simmer until tender. Drain water and whip with the rest of the ingredients. Put in a covered baking dish. (At this point, they can be refrigerated or frozen, if needed). Bake at 350 degrees for 40-45 minutes. Top with 2 Tbsp. of butter and sliced almonds and serve.
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