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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: teri lyn fisher

by Grace Bonney

heavely
This week photographer Teri Lyn Fisher shares with us her childhood sweetheart- a recipe for Heavenly Potatoes. If you are carbo-phobic, lactose intolerant, or particular about onion or garlic, this isn’t for you. For those of you who love these ingredients, like a little crispy and a little soft- you’ve got something to try this weekend. I’d say they’d make good leftovers, but am not sure you’ll leave any in the dish to begin with! Enjoy! –Kristina

About Teri: Teri Lyn Fisher was born and raised in Boise, Idaho and led to California as soon as she turned 18 to study graphic design. While at Otis College of Art and Design she realized her passion for photography. She then began to attend Art Center College of design and graduated in December. She lives in Koreatown with her two fat cats.

CLICK HERE for Teri’s full Heavenly Potato recipe after the jump!

heavely_potato

ingredients

Heavenly Potatoes
(I’m a garlic and onion head, so if you don’t fancy those as much just cut back on the amount I specify)

4 -5 cloves of garlic
1/2 of a sweet onion
2 tablespoons of chives
1 tablespoon of thyme (less or more depending on what you like)
6 to 9 red potatoes
16 oz of low fat sour cream
16 oz of low fat cottage cheese

Preheat oven to 350 degrees. Remove the eyes from all the red potatoes and cut them in half. Boil the potatoes until done. While the potatoes are boiling, chop the onion and mince the garlic. Cook those in a skillet until the onions are translucent. Once the potatoes are done boiling, drain, and put them into a large bowl. Blend with a hand mixer, then add the onions, chopped chives and thyme, sour cream, and cottage cheese. Blend well. Transfer to a baking dish, and then cover the potatoes with small bits of butter. Cook for about 30 minutes or until its golden brown on top.

Prop stylist: Emily Henderson

me_jen
Portrait of Teri by Jen Rosenstein.

About this Recipe:

I am from Idaho, and we take potatoes very seriously. I absolutely love potatoes and I will never ever tire of them, ever. This is probably my absolute favourite recipe of all time for potatoes. I grew up with this recipe and I would volunteer to make these potatoes every time it was on the menu because I loved them so much. It was my favorite dish, something I requested for my birthday dinners. My family calls this dish ‘Heavenly Potatoes.’ Its really the perfect ‘dipping’ mashed potatoes. It tastes so good when you smear your steak or ham into it and treat it like a dressing for everything on your plate. If you’re not the type to mix and match, it’s ok. This recipe is really flavorful and can stand on its own as a side dish. I think the best thing about this recipe is that the potatoes are baked, forming a nice crispy crust on the top. I hope you all enjoy this recipe as much as I do.

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Comments

  • I don’t eat meat, but I’m a potato fiend and love a good “side” dish as much as most people love main dishes. I bet this would be good with steamed broccoli and cauliflower. I think I will try.

  • I usually take the frozen hash brown potatoes short cut for my potato casserole but this recipe sounds so delicious I might actually git it a try.

  • lordy, these look good (though we’re from california, my german family is equally obsessed with potatoes: malibu carbies?). thanks, teri!

  • You know where else they are obsessed with potatoes? Sweden. They even make special tools to poke potatoes when you need to determine their doneness. And frequently the handle of the potato poker is a wooden representation of a moose head.

  • I love love love love love love love love love love love love love love love love ove love love love love love love love love love love love love love love love ove love love love love love love love love love love love love love love love love love love love love love love love love love love love love love love love ove love love love love love love love love love love love love love love love ove love love love love love love love love love love love love love love love love love love love love love love love love love love love love love love love ove love love love love love love love love love love love love love love love ove love love love love love love love love love love love love love love love love love love love love love love love love love love love love love love love ove love love love love love love love love love love love love love love love ove love love love love love love love love love love love love love love love Miss Teri and so glad to call her a friend.

    Now she’s gotta make these potatoes for me next time I see her, damnit.

  • As the mother of Teri Lyn, I can attest that she is a great cook, and, of course, one of the best food photographers out there. You make me proud sweetie. (This is the best potato recipe – gotta try it!)

  • Veronica!!! That’s not nice… But seriously, is it because in Idaho, like in the South, there is a tradition of taking a dish to the family’s home after the funeral, and this is a typical dish that is taken? Like macaroni and cheese or other casseroles?

  • I was just trying to psych myself up to go to the grocery store (mom and aunt coming to visit this weekend) and I needed to look up a potato recipe. Of course, I was procrastinating and checking my google reader first and this just fell in my lap. Printed. Done. Now, I just have to get myself out the door and to the store. Thank you!

  • Ohhhh, I made this tonight and it was declared fabulous! I substituted ricotta for the cottage cheese (I hate the stuff) and used whatever taters I had on hand. I also sprinkled the top with finely grated parmesan to add some saltiness. I think I might add blue cheese next time to give it a bit of piquancy. Excellent!

  • Looks incredible! Is the recipe missing salt, though? Or does it just not need salt?

    I’d love to know how others made this (with or without salt.)

  • Kristina,

    Exactly! There are sometimes also large extended family luncheons, and the version I know is easy to make for lots of people. The name was weird for me to hear at first, but I guess it’s one of those cultural things you just get used to.

    This recipe sounds way better though. :)

  • This recipe looked delicious, so I tried it a couple of nights ago. Maybe it was the way I made it, but it was pretty awful. I’d add salt, for one thing (I did, but that didn’t save it), and I’d omit the thyme, sour cream and cottage cheese. I love the idea of baked mashed potatoes (this is the first time I encountered it), so next time I’ll try this with more traditional ingredients of Gratin Dauphinois maybe, like some other kind of cheese to bind them and maybe pepper and/or nutmeg to spice.

  • I made this recipe with my girlfriend the other night and it was DELICIOUS! We’re definitely going to make it again.

  • Hoorays for a carb-full indulgance and for such a fabulous prop stylist – these photos are amazing, Ms. Henderson!

  • OK – you want potato obsession – you should come to Ireland!!! I have a question about the recipe – do you peel the potatoes? You didn’t mention it and, it may sound dumb to you guys, but we often don’t peel ours over here!!

  • i was really excited about this recipe. my boyfriend and i made it tonight and i thought it tasted AWFUL. I followed the recipe but it came out tasting pretty gross. I don’t think any of the ingredients gave it a flavor at all… all I could taste were onions & potatoes.

    Maybe I’ll try it again with sour cream, bacon, & cheddar.

    • lisa

      i’ve made this at least 3-4 times in the last 6 months and have never had a problem- were your herbs fresh (not dried)? every time i make it i actually have to dial back the garlic a bit because it’s so flavorful. sorry to hear it didn’t work out for you :(

      grace

  • i dont know if anyone checks this still since its been a while, but i just tried this recipe and im a bit confused – it tastes amazing, but it took me almost 60 minutes at 350 F to get it even slightly brown! i used ~ half the amount of sour cream and cottage cheese suggested in the recipe, could that have been the reason?

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