Potatoes Au Stevie

"This dish takes about 5 minutes longer than regular mashed potatoes and takes the old favorite up about 4 notches. I use the packaged Potato Toppers found by the vegetables at the market, but if you want to do it from scratch (and I have) make your own crumbled bacon and add chopped green onions."
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Use your favorite potato for this, but if they are new or red potatoes just quarter them without peeling.
  • Place in saucepan with water to cover and the salt. Bring to a boil and simmer until tender then remove from heat, drain and return to burner for a few seconds to dry.
  • Mash the potatoes, add butter and mash some more. Add sour cream until.
  • smooth and creamy but if the mixture starts to get to sloppy don't use all the sour cream.
  • Stir in the Potato Toppers and transfer to a lightly buttered casserole dish and cover with grated Cheddar cheese. I prefer aged cheese but that's just me.
  • Place in preheated oven at 375F for 5 minutes or until the cheese is melted and starting to crust.
  • Remove from oven and serve.

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Reviews

  1. The potatoes came out awesome!! I made the recipe smaller for the two of us. The only thing I did different was to leave the sour cream out and use chicken broth instead. So delicious and so simple, this has become a staple in my house. Made fpr Spring PAC 2009.
     
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Tweaks

  1. The potatoes came out awesome!! I made the recipe smaller for the two of us. The only thing I did different was to leave the sour cream out and use chicken broth instead. So delicious and so simple, this has become a staple in my house. Made fpr Spring PAC 2009.
     

RECIPE SUBMITTED BY

I spend 8 days out of every 2 weeks on the road with my job. I work with 13 others covering the entire province of British Columbia building and maintaining microwave radio and cellular telephone sites. We often cook for ourselves while on the road, mostly out of a well founded sense of self preservation from restaurant food. Simplicity is the key to our cooking as time and ingredients are often scarce. This does not let anyone off the hook however when the rest of the crew digs in, and it is not uncommon for someone to take your dinner tonight and change it to make it their own and serve it back to you a day or week later. The picture above is one of our remote sites in northern BC aptly named, at least for this venue, "Frypan Peak" <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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