By Kevin Williams
Potatoes are the lifeblood of most Amish kitchens. 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. Of course, potatoes are more popular in some Amish settlements than others. Maine, obviously, is "potato central." Still, Amish gardens throughout the midwest and even the south feature potatoes. Check out this recipe from Regina Mast in Ethridge, Tennessee for "Gourmet Potatoes." She does have a note saying that "hot dogs" can be added to this recipe. 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
- 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.