P.E.I. Whipped Potato Bake
These potatoes are great for a turkey or roast beef dinner :) YUM! This is a recipe from Andrew's mom and is a family favourite. Also great because it's made ahead of time.
Ingredients:
8 potatoes (better peeled)
1 cup cottage cheese
½ cup sour cream
¼ cup butter
Salt and pepper, to taste
¼ cup grated cheddar cheese – the sharper, the better
1 - 2 Tbsp melted butter for top
Directions:
Boil potatoes and drain water.
Add cottage cheese, sour cream, butter, salt & pepper to potatoes.
Mix until smooth.
Spread in casserole dish and sprinkle with grated cheese and melted butter.
Cover and refrigerate for 24 hours.
Bake, uncovered (REMOVE saran wrap etc.), for 30 – 40 minutes at 350 degrees.
Other tips:
I usually fill my large pot with 16-18 potatoes– almost a 10 lb. bag - & double this recipe because we like leftovers and they freeze well.
Lactose free substitutes for:
Cottage cheese - lactose free or soft goat cheese
All put together ready to be put in the fridge for 24 hours.
Ingredients:
8 potatoes (better peeled)
1 cup cottage cheese
½ cup sour cream
¼ cup butter
Salt and pepper, to taste
¼ cup grated cheddar cheese – the sharper, the better
1 - 2 Tbsp melted butter for top
Directions:
Boil potatoes and drain water.
Add cottage cheese, sour cream, butter, salt & pepper to potatoes.
Mix until smooth.
Spread in casserole dish and sprinkle with grated cheese and melted butter.
Cover and refrigerate for 24 hours.
Bake, uncovered (REMOVE saran wrap etc.), for 30 – 40 minutes at 350 degrees.
Other tips:
I usually fill my large pot with 16-18 potatoes– almost a 10 lb. bag - & double this recipe because we like leftovers and they freeze well.
Lactose free substitutes for:
Cottage cheese - lactose free or soft goat cheese
Sour cream - plain yoghurt (regular is usually okay, but lactose free is also an option)
Butter - Vegan Becel
Cheddar Cheese - lactose free cheddar cheese
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