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Brittany Potatoes Recipe, Smashed Potatoes, Recipe for Smashed Potatoes, Potato Casserole Recipe

871 views · Published 23 November 2012 · 3:03 · Indexed 31 October 2026

Channel: Jan Charles · 2012 · Howto & Style

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http://thrillbillygourmet.com/ for the website, and http://goo.gl/E960dK for the Happier Holidays Cookbook!


Food City Kitchen with Chef Walter and Jan Charles - Brittany Potatoes from The Food City Kitchen on WVLT.  Loccal8Now.com   A terrific make ahead take on the classic mashed potatoes - enriched with sour cream and butter, these potatoes are super easy, but in no means short on taste! Serve this mashed potato casserole immediately, or stash it a couple of days ahead to give your meal preparation a boost!

Walter: All right, now, Jan, you've cooked a bunch of potatoes.

Jan: Yes.

Walter: Yukon Gold potatoes, looks to me like.

Jan: Yukon Gold potatoes, yes.

Walter: Chunked them up . . .

Jan: Yes.

Walter: . . . boiled them.

Jan: And now they're soft.

Walter: Yeah.

Jan: Now, you can peel these if you want to. I happen to like to leave the peel on. I like the flavor and the texture. But if you want these silkier, then you just, you know . . .

Walter: Peel them. 

Jan: Peel them to your heart's content.

Walter: Yeah.

Jan: All right, so we're going to add some good stuff in here, OK? We're putting in . . .

Walter: I just assumed that they needed mashing, and I assumed you would stop me if I was doing something wrong.

Jan: I'm not going to stop you. You go right ahead.

Walter: Yup.

Jan: All right, so I've got a stick of butter.

Walter: Uh-huh.

Jan: I have an 8-ounce package of cream cheese.

Walter: Uh-huh.

Jan: And I've got an 8-ounce thing of sour cream.

Walter: Mm-hmm.  

Jan: OK, so we're going to season it.

Walter: So much for being low-fat. Ugh.

Jan: Now, listen, that's your thing. That's not my thing. [laughs]

Walter: Oh, you're right about that.

Jan: You're low-fat, I'm no processed food. All right?

Walter: OK. I know it.

Jan: So we've got a little salt and pepper, and then we're going to make these taste absolutely amazing.

Walter: Mm-hmm.

Jan: All right, we're going with a couple tablespoons of chives.

Walter: OK.

Jan: And if you have fresh herbs, you know . . .

Walter: Uh-huh.

Jan: . . . love it. Knock yourself out. I didn't have any. Using dried.

Walter: But so many of the dried herbs, now -- and I prefer fresh . . .

Jan: Yeah.

Walter: . . . but so many of the dried herbs now are so much better than they used to be. Like chives.

Jan: Well, they really are.

Walter: That are freeze-dried.

Jan: They really are. When they've packaged those, they're doing something that works to keep the flavor strong.

Walter: They are.

Jan: OK. So I've also got -- I don't know -- about a teaspoon or two of dill, dried dill.

Walter OK.

Jan: And now, that one's hard to find fresh. Sometimes you can find fresh dill, but not very often. And then, because it's me, I've got a couple of teaspoons of garlic powder.

Walter: OK.

Jan: All right?

Walter: Yeah.

Jan: So 

Walter: They are.

Jan: If you want to . . .

Walter: Yeah?

Jan: . . . you can do all this mashing up to two days ahead of time.

Walter: OK.

Jan: Stick it in the refrigerator . . .

Walter: Mm-hmm.

Jan: . . . and when you're ready, put your oven on 350 degrees . . .

Walter: Uh-huh.

Jan: . . . give it about 20 minutes, covered . . .

Walter: Mm-hmm.

Jan: . . . and then another 45 minutes uncovered . . .

Walter: Uncovered.

Jan: . . . in a 9 x 13 casserole dish.

Walter: OK. This makes a 9 x 13 full.

Jan: Yes, it does. And what you're going to end up with . . .

Walter: Mm-hmm.

Jan: . . . and I like this -- of course, the holidays are coming -- let me scoot this over here, where everyone can see it -- holidays are coming, and so, you want to do as much of the work ahead of the time as you can, and get it out of the way, so you can enjoy . . .

Walter: Think what a fabulous side dish this would be for a Thanksgiving dinner.

Jan: Well, it's . . .

Walter: That you didn't have to cook on Thanksgiving day!

Jan: Well, that's true. I used it with meatloaf the other day.

Walter: Oh.

Jan: And I've done it with braised short ribs. I mean, this is hard to not love. But yes, if you're entertaining . . .

Walter: We may have to cook a meatloaf on here soon. I'm yearning for meatloaf.

Jan: Why don't we do my granny's meatloaf?

Walter: OK.

Jan: Because it doesn't get any better than that.

Walter: All right.

Jan: OK? [laughs]

Walter: Of course, I'll bet mine's better, but that's all right!

Jan: Hey, we need a cook-off.

Walter: [laughs]

Jan: I'll challenge you. You can't top my granny.

Walter: All right.

Jan: Britney Potatoes.

Walter: Britney Potatoes. We'll let people have the recipe . . .

Jan: Yes.

Walter: . . . if y'all write to Chef's Recipe, 6450 Paper Mill Drive, Knoxville, Tennessee, 37919. Send a self-addressed, stamped envelope. Or go to local8now.com.
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