Karen’s Satisfying Comforting Potatoes

Karen’s Satisfying Comforting Potatoes
 
Going broke is fattening. This next little recipe is the kind of food you eat the day the “workout” guy from the bank shows up. You eat this the first time, and then every time you have to call him to ask him to raise the credit limit on your checking account. My friend Karen brought these over when Benjamin had ankle surgery. She brought them again one day when I was crying about the store. She brought them when we finally decided to sell the store and couldn’t find a buyer, too. Finally she just sent me the recipe. The recipe calls for 10 potatoes—I use about 6 huge ones. I also use 4.5 cups aged white sharp Vermont cheddar in the potatoes and 2 cups slightly milder cheddar on top, mixed with a little good Parmesan Reggiano.
Author:
Ingredients
  • 10 russet or other good baking potatoes
  • 1 stick butter
  • 1 cup sour cream
  • ½ cup heavy cream
  • ¾ pound bacon
  • ½ pound sharp Vermont cheddar
  • ¾ pound mild cheddar
  • ½ cup green onions
  • 3 eggs
Instructions
  1. Bake the potatoes at 350ºF for an hour, or until fork-tender. Cool, and remove skins.
  2. Mix all the ingredients except the mild cheddar in a bowl and blend. Put in a casserole dish.
  3. Top with the rest of the cheese. Bake for 30–35 minutes.

 

Loaded Mashed Potatoes

Loaded Mashed Potatoes
 
What to eat when the lady drives off with your gas pump and you’re going broke . . .
Author:
Ingredients
  • 2 heads garlic
  • 6 pounds Idaho potatoes, peeled and quartered
  • Salt
  • 2 teaspoons freshly ground black pepper
  • ½ cup butter
  • 1 (12 ounce) carton sour cream
  • 1 (8 ounce) block aged sharp white Vermont cheddar, grated
  • 1½ pounds cooked pancetta, julienned
Instructions
  1. Preheat oven to 350ºF.
  2. Cut tops off garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle, remove flesh from garlic heads and set aside.
  3. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, the roasted garlic, and sour cream. With a spatula, stir in cheese and pancetta. Add more salt and pepper, if necessary. Serve immediately.