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Whipped Cream Potatoes Recipe

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This recipe for Whipped Cream Potatoes is from Recipes from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ˝ pkgs. “Simply Potatoes” Hashed Brown Potatoes
(3 ˝ pts.) or 20 oz. Whipping Cream
Small amt. salt & pepper
Directions:
Directions:
Place potatoes in 2 ˝ casserole dish sprayed with Pam. (Layer potatoes, sprinkle with a little salt & pepper, 3 times.) Add whipping cream until just visible at top of potatoes.

Bake at 350 for approx. 1 ˝ hrs. or until lightly browned on top
Number Of Servings:
Number Of Servings:
Makes about 10 – 12 servings.
Personal Notes:
Personal Notes:

The old fashioned way:

Shred 1 large potato per person (I used 10 to 12 large potatoes). Cover potatoes with cold water & refrigerate over night (covered with wax paper). Drain well & rinse well. Then cover with cold water & refrigerate until ready to bake. Drain well & rinse well.

Spray casserole with Pam and layer in potatoes with small amts. of salt and pepper. Fill to top of potatoes with whipping cream (approx. 3 ˝ pts.)

Bake uncovered at 425 for ˝ hr. then 300 for 2 ˝ hrs. until lightly browned on top.

 

 

 

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