Spring is Coming, $1.99 Ebook and Recipe
If you want a simple recipe for the weekend why don’t you try Whipping Cream Potatoes? They are great with breakfast and/or for dinner. Put a roast in the oven and make theses to accompany it and you will have a happy family. If you are trying to watch your carb/fat combination this is not the dish for you but rarely do children need to watch that.
I am such a believer of good food but I don’t want to or have the time to spend all day preparing. I can so quickly end up with a bad attitude if I am spending too much time in the kitchen and not getting to other things. I am constantly looking for ways to prepare food with ease. This is one of my go-to’s!
This also makes a fantastic, easy-peasy side dish if you have to prepare large breakfasts or breakfasts for guests. If I have company coming I will often assemble this dish 4 days before they arrive and just place it in my refrigerator until needed. I have also served these potatoes for Easter Dinners. They pair well with ham! Can you tell, I love Whipping Cream Potatoes?
Whipping Cream Potatoes
1 (30 oz) bag of frozen shredded (we like shredded the best) or 10 cups of cooked, shredded poatoes
1 1/2 cups whipping cream
2 tsp salt
1/2 tsp pepper
Preheat oven to 350 F. Beat whipping cream until soft peaks form, add salt and pepper. Beat lightly again. Fold potatoes into whipped cream mixture. Pour into a 9 X 13 dish and bake uncovered for 60-70 minutes or until golden around the edges. Serves 7-8.