Here's the first of what I hope will be a sweet little collection of new holiday recipes. Do you have a Thanksgiving or Christmas favorite or an unusual family dish that you'd like to share? Let's all vow to try one new thing this year! (Share your recipe by leaving a comment or e-mailing it directly to me at marizona2@cox.net.)
This one comes from my sister-in-law, Cindy, by way of her friend, Patty.
POTATOES PATRICIA
6 cups of peeled and cubed russet potatoes
2 tsp. of salt
White pepper to taste
3 cups of cottage cheese (regular or fat free)
1/4 cup of sour cream
2 tbsp. of finely chopped onion (sauteed, if you wish)
2 tbsp. of chopped chives
1/4 cup of softened butter
Sliced, toasted almonds (optional)
Boil the potatoes until tender, then mash and season with salt and pepper. Puree cottage cheese in a food processor or blender and fold into potatoes, along with the sour cream. Add onions, chives, and butter. Pour into buttered casserole, and top with sliced, toasted almonds, if desired. You may also wish to dot the top with a little extra butter. Bake for 30 minutes at 350 degrees until golden brown on top. It will puff up slightly.
This recipe can be made a day ahead and refrigerated until baking in time for your big dinner.
If you try it, be sure to let us know how you liked it!
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