Party Potatoes

I grew up in the northern part of the U.S. while my husband was reared in the south.….amazing we met considering the distance between us for 27 years. Despite growing up with a geographical separation of 800+ miles, it appears we had nearly identical tastes and experiences with food, books, television and music. We liked the same bands, most of the television shows we watched after school as well as books we read. Being bookworms, the both of us, our mothers fussed about "going outside on such a nice day".

On food we also have very similar tastes with the only divide being regional fare. Meaning, I grew up with rhubarb (think stewed rhubarb and pies), lima beans and Scrapple firmly incorporated in my diet. He with collard greens and hoe cakes.


Collard Greens and Hoe Cakes below


As adults, neither of us is budging or venturing into those foreign foods. (Although there was my suprise of bringing a strawberry rhubarb pie on a camping trip. That's didn't go over well)

Anyway, another foodie difference was the side dish of potatoes or rice. The starch delivery at my childhood dinner table was potatoes, served on a regular schedule. Mashed, baked, scalloped, you name it.

Doug had rice with the same regularity as I enjoyed potatoes. Now, we both like potatoes and rice but given the choice, I always choose potatoes and he chooses rice. Most of the time. So, since I have posted risottos before, allow me to introduce Party Potatoes. This is a recipe I snagged off Beth Fish Reads Weekend Cooking Series.



Please check out the post which inspired me to make this dish at Beth Fish Reads, just click HERE.

Party Potatoes
Serves 10 (so you know I cut the measurements down!)

· 8 large baking potatoes, peeled
· ¾ cup sour cream
· 1 teaspoon salt, or to taste
· 1 teaspoon sugar
· ¼ teaspoon pepper, or to taste
· Milk
· 2 (10-ounce) packages frozen chopped spinach
· ½ cup (1 stick) butter, softened
· 2 tablespoons chopped fresh chives
· 2 tablespoons chopped green onions
· ½ teaspoon dried dillweed
· 1½ cups shredded Cheddar cheese

Combine the potatoes with enough water to cover in a saucepan. Bring to a boil. Boil until tender but firm; drain. Peel the potatoes. Mash the potatoes in a bowl. Stir in the sour cream, salt, sugar, and pepper, adding milk as needed for a fluffy consistency.



Preheat the oven to 400°F. Cook the spinach using package directions; drain. Press the excess moisture from the spinach. I sauteed the chives, onions and spinach in butter. Combine the potatoes, spinach, butter, chives, green onions, and dill in a bowl and mix well. Spoon into a buttered 9 × 13-inch baking dish. Sprinkle with the cheese.

Bake for 20 minutes or until brown and bubbly.



Do you have a preference between potatoes and rice? Some people abstain from carbs but I don't think I could do without them. Bread in particular....love it.

Next up is photo trip of a small town near us. Actually, it's officially our address (Havana) but we don't live as close as you'd think. The pleasures of rural living...There are lots of antique shops there, local eateries and boasts a population of roughly 1,700 souls.

Wait till you see the local pizza joint! Until later..........


I am sharing this with Beth Fish's Weekend Cooking Series.



Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.