I have a new-to-the-blog recipe tonight! It’s a short week for us. We’re heading to Greenville, NC for my husband’s graduation at the end of the week. We’re also still trying to get used to my new schedule.
Sunday – I hosted a dinner for my ceramics class. I made pork tenderloin and mashed potatoes. The potatoes recipe was one I made back in 2006 and loved. It involves sour cream, cream cheese and onion salt. It’s kind of heaven in a carb and the recipe is below.
Monday – Meatloaf. We’ll make two so we have an extra in a week or two.
Tuesday – Soup. It’s so cold right now. And I’m hoping to go to ceramics class this night.
Wednesday – Grilled chicken and vegetables on the side. I tend to buy chicken in bulk when it’s on sale at Earth Fare. I happen to have a pack of two chicken breasts, rather than four, so we won’t have to worry about leftovers going bad while we’re away.
Thursday – Traveling.
Friday – Traveling.
Saturday – Heading home/date night. Pizza for the kiddo?
Now for my recipe!
I dug up this recipe from 2006. A colleague shared it with me because I was clueless about potatoes (cooking, in general) and we were having a friends-giving at our apartment. My husband reminded me that we had at least five kinds of potatoes at that meal – and it was heaven. (Our friends brought over various kinds of potatoes as well.) So definitely try this if you’re planning on a holiday party or a potato party.
People really should have more potato parties, don’t you think?
5 lbs potatoes
Large package of cream cheese, softened
Medium tub of sour cream
Peel potatoes and boil until fork tender. In large bowl, mash potatoes.
Add cream cheese and sour cream. Add onion salt — about 2 tablespoons — and pepper to taste.
Spoon potatoes into casserole. Just before serving, put in 300-degree oven to warm through; broil last 10 to 15 minutes to get brown on top.
Potatoes can be made in advance and refrigerated. If you do this, cover potatoes before putting in oven and warm for about an hour, broiling uncovered last 10 to 15 minutes.