Something to be Thankful for...
As this year is drawing to a close I find myself counting many blessings...last year was a nasty one and I for one am glad it's in the past.
But as always when the holidays roll around we're all wondering what fixings Mom is going to have for Thanksgiving dinner. We keep it simple here because there is shrimp dip, cookies, chocolates and many numerous unhealthy tidbits to devour while waiting for the bird to cook. To say we're miserable afterwards is truly an understatement. We are in pain most of the time. I kind of like to "stretch it out" sometimes and eat some of the more desired portions later. When nobody is watching me. Hey, we all have our weak points...mine are many and I admit to hiding my chocolate in my underwear drawer from time to time. What woman doesn't???
Anyway...one of the faves we love is the Potato Cassarole that I do for the Meeuwsen's when they ask and last year Kellie made them for Christmas since Mom was laid up after neck surgery ( I milked it for all it was worth, let me tell you).
These are super simple and great tasting. I love them. And of course they're great when you don't have lots of gravy...I can't understand that, because a turkey without gravy is just plain...naked...;0). For this note I'll put the tater recipe in so I'll have something to write about later...Happy Eating...
Potato Casserole
5 lbs (or a bit more) of favorite spuds...peeled, boiled and drained.
Add the following and mash all together:
1 - 8 oz pkg cream cheese
1 cup sour cream
1 cube butter
2-3 cloves of minced garlic
1/4 cup chopped chives (optional)
Salt and pepper to taste
Mash all together and place in buttered 9x13 dish. Bake at 350 for 30 minutes or so.
This can be done the day before and it stays nice and hot on the way to wherever you're going. So don't worry about it cooling off. ;0)
If you don't do the garlic, that's fine, add what you like.
Sometimes I put seasoning salt or paprika on top and dot it with butter pats.
The butter will sink into the spuds while baking and leave a crispy top...yum
It goes really well with Prime Rib...we do that for Christmas Day...
Enjoy.
Ooooooh, that sounds yummy! I love gravy, especially Walt's, but there is nothing like REALLY good mashed potatoes with butter melting on the top in my book, time to wipe the drool off before it shorts out my keyboard. And thanks for reminding me of your evil Shrimp Dip; even if I used fat free sour cream it would lose any remaining appeal when you have to use carrot stix for dippers. POOH.
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