10/17/11

6 Easy Whipping Cream Potatoes with Simply Potato Shreds


When I tasted this dish many, many moons ago, I was struck by how creamy, melt-in-my-mouth, and tasty this was.  I just had to have the recipe!

I asked my friend for the recipe and was simply stunned by how .... well ... simple it was.

Get this.  Four ingredients:  shredded potatoes, whipping cream, salt and pepper!

When you make this recipe from peeled, shredded potatoes, you have to rinse them several times in clean water each time to remove the starch, and pat them dry.

Thanks to Simply Potatoes and the FoodBuzz Tastemaker program, making this recipe just got easier and, well, ...  simpler!


First, you butter an 8"x8" pan.



Then you open a package of Simply Potatoes Shredded Hash Browns ...


Layer a few shredded hash browns on the bottom, sprinkle some salt and pepper, and repeat layering, till you have used the entire package.

Pour 2 pints of whipping cream (or heavy cream) on top.


It looks really soupy, but the potatoes will absorb every drop ...


Bake, uncovered, at 350°F for 50 minutes and this is what you'll get ...


Excuse me while I polish this off and walk a million miles on the treadmill ...


Oh, you want the recipe?  Okay, here it is.  I didn't know what to call it, but I think the name fits...

Whipping Cream Shredded Potatoes
(4x6 recipe download)     (full page printable recipe)



Want to win a year's supply of Simply Potatoes?  A winner is chosen every month on the Simply Potatoes website.  Go ahead and enter!





I received a coupon for a Simply Potatoes product from Simply Potatoes through the Foodbuzz Tastemaker program.  I received no compensation for this post. The recipe and the loaded calories are totally my fault.  Enjoy!

6 comments:

  1. hahaha those are some serious treadmill walking potatoes! But they look so creamy and delicious. That's a definite comfort food!

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  2. Those look really yummy!

    Giving you a blog award today! You can pick it up here:
    http://blesstheirheartsmom.blogspot.com/2011/10/makin-me-hungry-this-fall-morning.html

    ReplyDelete
  3. Those potatoes look amazing. I have my coupon and I'm going to have to revisit and get your recipe. So good.

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  4. I've been making these for years...and they are delicious! I either mix in some grated cheddar cheese with the potatoes before baking, or I sprinkle some on top about 5 minutes before they are done. This recipe is gluten free...and I started making them for my daughter-in-law who has celiac disease...but my whole family loves these potatoes, too!

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  5. Question: Is the correct amount of whipping cream 2 pints/4 cups or 1 pint/2 cups. I made this recipe once and put in 2 cups, because I misread the recipe. The potatoes absorbed the liquid and were delicious. I just made this recipe again and my daughter pointed out it says 2 pints or 4 cups. So that is what I put in. They are more bubbly, but did not absorb all the liquid and are runnier. Hmm. I increased the seasoning this time too, since the first batch I had to add, after baking, to taste.--Lars

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  6. Lars, your daughter is correct in her math skills! I have corrected the error on my recipe. It says 2 c. heavy cream instead of pints. Thank you for catching this!

    ReplyDelete

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