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    Home » Recipes » Plain Culture

    Regina Mast's Gourmet Potatoes

    Published: Jun 9, 2016 · Updated: Jun 9, 2016 by Kevin Williams | 2 Comments

    Regina Mast's "Gourmet Potatoes"

    Regina Mast's "Gourmet Potatoes"

    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.

    Regina Mast's Gourmet Potatoes
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    Serves: serves 8 to 12
    Ingredients
    • 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
    Instructions
    1. Cube potatoes nice and fine and cook until soft.
    2. Stir in remaining ingredients and sprinkle with paprika.
    3. Bake at 350 for approximately 45 minutes.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Jim

      June 10, 2016 at 3:41 pm

      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. 😀

      Reply
      • Kevin

        June 13, 2016 at 10:05 am

        Jim, thanks for offering up that variation, sounds interesting!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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