May 12, 2010

Almond-Topped Potatoes

"For-a-Crowd" Recipes, cheese, nuts, potatoes, starchy side, Thanksgiving Recipes

Presented by

31 ratings

Prep time: 40 minutes
baking time 32 minutes
Servings: 8
Partner: Apricot-Glazed Pork Loin

Grandma always made two batches of these potatoes. We just couldn’t get enough of them!

Ingredients

1/2 cup chopped almonds
4 large potatoes or 4 cups mashed cooked potatoes
2/3 cup cream-style cottage cheese
3/4 cup sour cream
1 1/2 tablespoons grated onion
2 1/2 teaspoons salt
1/8 teaspoon white pepper
2 tablespoons butter, melted

Directions

1

Preheat oven to 350°F. Coat the bottom and sides of a 2-quart shallow baking dish lightly with butter.
2

Spread almonds in single layer on baking sheet. Bake, stirring occasionally, until lightly browned, about 10 to 15 minutes.
3

Peel the potatoes and cut into chunks. Combine potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until the potatoes are easily pierced with a fork but not mushy, about 20 minutes; drain.
4

Mash potatoes in a medium bowl with a potato masher. Process cottage cheese in a blender until smooth. Add to the potatoes and mix well. Stir in sour cream, onion, salt and white pepper. Spoon into prepared baking dish. Brush with butter.
5

Bake until heated through, about 30 minutes. Broil until browned and crisp, about 2 minutes. Sprinkle with almonds. Serve immediately.

Grandma's Secret Trick

Sometimes Grandma would chop her potatoes early in the day to save last-minute preparation time. She quickly discovered that potatoes would darken when cut in advance. To whiten the potatoes, she would simmer them in milk before boiling them. Never wasting anything, she would cool the milk and store it in the refrigerator for up to three days to use in sauces and soups.