June 20th, 2016
I love it when I have a story that relates to the recipe I’m sharing, and today is one of those days. When I was about five years old, I walked into the kitchen one afternoon, and my mother asked me if I wanted to help her with the dinner by peeling the potatoes. I said I did, and so she handed me a potato. Then she reminded me that I should go wash my hands first, and I headed down the hall towards the bathroom, still carrying the potato she had given me. The sink in our bathroom was one of those pedestal-types with no room to set things on, so I put the potato on the floor and proceeded to wash my hands. But by the time I finished washing and drying my hands, I had forgotten all about the potato and left it sitting there on the floor. At some point, my younger sister who was about two-and-a-half, went into the bathroom and saw the potato. Apparently she thought it looked like something that belonged in the toilet, so she picked it up, dropped it in there and flushed it. The potato went down far enough so that it couldn’t be seen, but it quickly got lodged so that the toilet was no longer working. My parents couldn’t figure out what on earth was wrong with it. My dad ended up removing the entire toilet from the bathroom, and I remember looking out the window and seeing the toilet sitting in our backyard. He finally dislodged the potato, and I heard him call out, “It’s a potato! How did a potato get in the toilet?” Suddenly it dawned on me that I had left the potato on the bathroom floor, and I realized what had happened. It’s one of those stories we’ll never forget.
The potato dish that I have for you today is fantastic. The cream cheese, sour cream, and butter make the potatoes taste so good that gravy is totally unnecessary. Here’s a look at what you’ll need to make them.
Set out the butter and cream cheese so that they will begin to soften while you’re cooking the potatoes. Peel and cook the potatoes.
Preheat the oven to 325. Mash the potatoes, and while hot, add the butter, cream cheese, sour cream and salt. Mix well.
Pour into a baking dish and sprinkle with paprika. Cover and bake for 30 minutes at 325.
Recipe by Southern Living/Adapted by Winner Dinners
Serves about 8
4 pounds of white potatoes
1 stick of butter
1 8-ounce package of cream cheese
1 8-ounce package of sour cream
1-1/4 teaspoons salt
Set out the butter and cream cheese so that they will begin to soften while you’re cooking the potatoes. Peel and cook the potatoes. Preheat the oven to 325. Mash the potatoes, and while hot, add the butter, cream cheese, sour cream and salt. Mix well. Pour into a baking dish and sprinkle with paprika. Cover and bake for 30 minutes at 325.