Grandma Cheri's Special Potatoes
This is one of my few recipes that comes with a promise attached... and that promise is happy faces! My mother-in-law gave me this recipe for my bridal shower with an attached note that read: "Michelle - Don't tell Matt you're going to make these potatoes - and watch his happy face! Love, Mom". She is no longer with us, so I continue to spread her love by making her "Special Potatoes". She was right - he did have a happy face, and so does everyone else we share them with. Prepare to spread some joy! Dietitian's tip: Don't count the calories, just the memories. Enjoy!
Equipment
- 9x13 casserole dish
Ingredients
- 4 pounds russet potatoes
- 1/2 cup onion, finely chopped
- 16 oz cottage cheese
- 12 oz sour cream
- 6 oz cream cheese softened
- 1/4 cup milk
- 1 tsp salt
- 1 tsp garlic powder
- 2 tbsp butter
- paprika to sprinkle on top
Instructions
- Preheat oven to 375 degrees.
- Grease 9x13" casserole dish.
- Wash and pierce potatoes. Place on a baking sheet and bake in preheated oven until tender. (The time will vary depending on the size of your potatoes. Check potatoes at 30 and 45 minute mark. They should be easily pierced with a knife. Remove from oven and allow to cool.)
- Peel skin from cooled potatoes and grate. Place in large bowl.
- Finely chop (or grate onion) and add to potatoes. I like mine grated.
- In a mixing bowl, combine cottage cheese, sour cream, cream cheese, milk, salt and garlic powder. Mix well.
- Add dairy mixture to potatoes and onions and combine. Do not over stir or your potatoes will loose their grated texture.
- Pour mixture into prepared pan, dot with butter and sprinkle with paprika.
- Bake in 350 degree oven for 45 minutes or until golden brown and bubbly.
Notes
We don't have a picture of the end product. I guess we were in too much of a hurry to eat them... I'll get one next time I make them.