Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Charlene's Coronary Bypass Potatoes




Source of Recipe


Charlene


Recipe Introduction


Instead of milk or cream, add sour cream and whip them like you normally would. If you're watching the fat grams, use either light or a good non fat sour cream. I use about a pint for about 4 pounds of potatoes. You can also add chives to it too. Another variation would be to add garlic, maybe some of the cooked potato skins, whatever sounds good.
Then of course, there are these, the best tasting potatoes ever IMHO!


List of Ingredients





8-10 small to medium potatoes, peeled (about 3 lbs. I use Yukon Gold potatoes)
1 cup sour cream
1-8 oz. package cream cheese
4 Tbsp. butter or margarine
1/2 cup chopped fresh chives or green onions
Salt to taste
Pepper to taste
Paprika to taste
White pepper to taste

Recipe



Boil the peeled potatoes in salted water until done. Drain the potatoes thoroughly. Return potatoes to pan to "silver"
them. (Silvering is returning to heat to make sure that all moisture is removed.) Remove from heat.

Add sour cream, butter and cream cheese to potatoes, mix well. Add chives, salt, pepper and white pepper to taste.
Mix well.

Place potatoes in baking dish, sprinkle with paprika and place thin pats of butter on top. Bake at 350 degrees for 30 to 45 minutes. This dish may be made ahead of time and reheated.

Note: For Christmas I used about 6 lbs. of potatoes and made a double recipe.