Nothing partners with turkey better than potatoes. Amish cooks are experts at throwing together massive potato dishes to feed a crowd. This is one of these classic Amish potato dishes that come into being in the post WW II convenience food boom. Certain Amish communities were heavily influenced by the convenience of canned soups and pre-made cheese. This dish reflects that, but is delicious, and would be perfect to feed a Thanksgiving crowd. Thanks to recipe testing volunteer, Patricia, from Kentucky, for testing this for us and reporting that: “This makes a lot. It would make two 9 x 13 pans….very good dish. Great for big family gatherings!”
This recipe is actually Old Order Mennonite, comes from one of my favorite recipe sources, an old, no-longer published Mennonite cookbook.ii
CREAMY COMPANY POTATOES
2 cans cream of celery soup
2 cans cream of chicken soup
1 pound Velveeta cheese, cubed
2 cups sour cream
1 /2 cup butter, divided
2 teaspoons seasoned salt
1 /2 teaspoon garlic salt
1 teaspoon pepper
1o pounds potatoes, cubed, cooked, peeled,and drained
1 -2 cups crushed Ritz crackers
Combine soups, cheese, sour cream, half the butter,seasoned salt, garlic salt, and pepper. Cook until cheese is melted and smooth. Add potatoes. Mix well and pour into greased casserole dishes. Bake at 350 for 40 to 50 minutes. Melt rest of the butter and mix with crackers. Sprinkle onto potatoes when half done baking. Serves 25 to 30.
OTHER AMISH365 THANKSGIVING POTATO DISHES
What the heck,though I’d throw this in: Amish mashed potato doughnuts!