By Kevin Williams
There are two basic types of Amish cooking and baking and they evolve out of distinct historical trajectories. One line of Amish cooking originates largely in Pennsylvania and has defined roots to German culinary culture and tilts towards the natural and organic (chicken corn soup is staple in this category) but even baked goods like cinnamon rolls which the Amish are so well known for originate here.
The second category has its roots in the post-Depression “processed food revolution” when convenience foods like canned soups and Velveeta cheese transformed (not necessarily for the better) American eating habits. Amish cooks embraced these convenience foods as ways to speed up meal preparation. With a house full of 10 children who could blame anyone for wanting to cut corners?
So this recipe for “Farmhouse Potatoes” (from an Amish cook in Missouri) has its origins in the processed food influence, which is why you see some of the ingredients in it that you. This dish tastes wonderful, it just may not be the best for you. And feel free to cut the recipe in half!
Serves: serves 20
- 9 pounds of potatoes
- 3 cans cream of mushroom soup
- 1 /2 cup Velveeta cheese
- 1 cup butter
- dash of pepper
- 3 cups milk
- 1 /2 teaspoon garlic salt
- 1 cup Miracle Whip
- 4 teaspoons seasoning salt
- 3 /4 chopped onions
- 1 teaspoon salt
- Boil the potatoes with a little salt the day before.
- They don't have to be peeled until they are ready to prepare.
- Mix all the other ingredients in a saucepan.
- Heat until butter and cheese are melted.
- Pour over the peeled and diced potatoes.
- Bake at approximately 1 hour at 350.
- Will fill one large roaster.