Posted by: Dawn | on May 9, 2016
We love these Whipping Cream Potatoes and they are so easy.
You can use them for a breakfast side or a dinner entree side. Almost every time I serve them to company there are no leftovers.
WHIPPING CREAM POTATOES
3 (30 0z) bags of frozen hash browns (or 30 cups of cooked shredded potatoes)
4 1/2 cups whipping cream
2 tbsp salt
1 1/2 tsp black pepper
Beat whipping cream until soft peaks form but do not over beat or you will get butter. Add salt and pepper to whipping cream, just until blended. Fold shredded potatoes into whipping cream mixture. Separate out into baking dishes. Wrap with foil and freeze. When ready to use pull out of freezer in the morning and bake in the evening at 350 for 60-70 minutes or until golden.
The above will make 22-24 servings.
Here the meatballs are baked,
not terribly appetizing but slather some of that homemade BBQ sauce on and you have a winner!
We are sick in our house so it has been a different kind of day but I am so grateful for many things in the midst of the sickness! I am blessed, 4 sweet children who call me momma!
These 2 recipes are in my book that you can purchase here.