Flaming Potatoes of Love

When Andy and I first got married, he declared himself in charge of making potatoes.  You see, he grew up eating freshly mashed potatoes when he had them.  I grew up with the instant spuds.  Guess which are easier to make?  So, 4 years later, guess how often Andy has made freshly mashed potatoes?  I’m going to say maybe 2.  Guess how many times he has made instant mashed potatoes?  A whole lot more!  The thing is, his mom makes amazing potatoes – they just take time.  She has a recipe for party potatoes that we made for Thanksgiving a year ago.  We lit the house on fire.  Ok, it was only the oven, but still there was fire, smoke and excitement!  Oh there are photos as well. :)    Anyway… these potatoes don’t NEED to cause such fuss.  In fact, I’ve added them to our freezer meal menu.  So often, it would be nice just to throw a pan of potatoes in the oven with a meatloaf and have a yummy meal just about ready.  Now we do!  10 pounds of potatoes made a bunch of nice size tins ready for baking.  Can’t wait to smell those spuds baking and hopefully not relive the Thanksgiving 2011 fire – eh… if we do – it was a fun one.  Yes… a fun fire.

Beverly’s Party Potatoes

What you need!

8-10 potatoes
1 (8oz) pkg cream cheese
1 (8oz) pkg French onion dip-sour cream style
garlic salt to taste

Make it! Peel and boil potatoes until tender; drain.  In large mixing bowl, combine softened cream cheese, dip and garlic salt.  Mix until blended and add hot potatoes one by one, beating until light and fluffy.  If too stiff, add a little milk.  Place in casserole; dot with butter.  Place in 350 degree oven until browned.  May be kept in refrigerator for several days.  If refrigerated, will take longer to heat.  Can also be frozen.  So perfect for parties because can be prepared ahead of time.