Here’s another Paula Deen recipe for you. And yes, THIS one contains a lot of butter. And cream cheese. And sour cream. But hey, the sour cream I used was Lite! I kept putting in the butter a pat at a time and I was hoping Toby wouldn’t walk by the pot and see it all. Yes, I was embarrassed by the butter. These were good. They were definitely rich. I served them on a plate, topped by a Quorn Cutlet, topped by some gravy. We also had a salad. Toby liked it, and said our dinner was “good comfort food”. Is swimming in butter comforting to you?
Perfect Smashed Potatoes
(“Cooking with Paula Deen”, July/Aug. 2010)
1 (3 pound) bag red potatoes, quartered
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 cup sour cream
2 tsp salt
1/2 tsp ground black pepper
In a large Dutch oven, add potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8-10 minutes or until potatoes are tender; drain well.
Add butter, cream cheese, sour cream, salt, and pepper; mash with a potato masher until desired consistency.