I made mention of these potatoes and thought that since I like them so much as do my family, I would give you the recipe for them. What’s so amazing about these potatoes is that they have a good amount of protein in them and you don’t have to add gravy to them. So if you are, say, deep frying your bird this year and don’t want to go through the hassle of trying to make gravy from non-existent drippings you can just skip it. There is a cook book written in 1887 by Mrs. F.L. Gillette that makes mention of snowflake potatoes served at the White House. This is my recipe for snowflake potatoes handed down to me. I hope you enjoy these wonderfully flavorful potatoes.
4 lbs. mashed potatoes
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 tsp. Salt
¼ tsp. pepper
3 cloves garlic, crushed and finely chopped
¼ cup chives, chopped
¼ cup fresh parsley, chopped
½ tsp. paprika
1 tsp. Butter
4 pounds of russet potatoes, peeled, quartered and boiled in salted water
½ to 1 cup of warm heavy cream
1 stick of butter
Mix potatoes, cheese, sour cream, salt, pepper, parsley and garlic. Stir in chives; sprinkle with paprika and butter. Bake at 350 degrees for 30-45 minutes.