Regina Mast's "Gourmet Potatoes"
By Kevin Williams
Potatoes are the lifeblood of most Amish kitchens. Â Most Amish gardens have at least one potato patch and with the ability to mash, fry, boil, bake or blend into bread, these starchy tubers are versatile all-stars off the bench. Â Of course, potatoes are more popular in some Amish settlements than others. Maine, obviously, is "potato central." Â Still, Amish gardens throughout the midwest and even the south feature potatoes. Â Check out this recipe from Regina Mast in Ethridge, Tennessee for "Gourmet Potatoes." Â She does have a note saying that "hot dogs" can be added to this recipe. Â Not sure how you'd do that, and I'd probably pass on that wrinkle, but you could do it if you wanted to try it.
- 8 large potatoes
- 1 /4 cup butter
- 2 1 2 cups sour cream
- 2 teaspoons salt
- 1 /2 teaspoon pepper
- 2 tablespoons sour cream mixed with onion powder
- 2 cups shredded Cheddar cheese
- paprika
- 1 /2 cup finely chopped onion
- Cube potatoes nice and fine and cook until soft.
- Stir in remaining ingredients and sprinkle with paprika.
- Bake at 350 for approximately 45 minutes.
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Jim
Hey Kevin. Nice recipe. As for the hot dogs, cut them into rounds and mix into the potatoes before they are put into the oven. 😀
Kevin
Jim, thanks for offering up that variation, sounds interesting!