Wednesday, October 6, 2010


Rain is predicted for today. A rainy day makes me think of comfort food, so I'll share with you today a super-good recipe for mashed potatoes.

This is another recipe out of the LA Times circa 1975, and I have made and served it so many times that I've actually taken "ownership" of it, hence the name. At my house plain old mashed potatoes were out and this "Mashed Potato Casserole" recipe was in. Luckily, it's very easy to make, but I beg of you: take the time to cook and mash real potatoes. It makes all the difference in the world.


4-1/2 cups hot mashed potatoes
2 cups small-curd cottage cheese
½ cup sour cream
1 egg, beaten
2 T grated onion
1-1/2 t salt
¼ t white pepper
2 T butter
1/3 cup toasted sliced almonds

Combine potatoes, cottage cheese, sour cream, egg, onion, salt and pepper. Spoon into a 13x9 inch baking dish. Level surface with a spatula and brush with melted butter. Bake at 350 degrees 30 minutes. Lightly brown under broiler, if wanted. Sprinkle with toasted almonds. Makes 10 to 12 servings.


1 comment:

Olga said...

It's raining here, too, and quite cool--a great night for mashed potato casserole indeed.