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There was nothing on the table, when I was invited to it, except some cold salt pork and pickled beets; but as long as I remained, at intervals of two or three minutes, additions would be made, till at last there had accumulated five different preparations of swine’s flesh, and two or three of corn, most of them just cooked; the only vegetable, pickled beets.
— , A Journey in the Seaboard Slave States, 1861
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November 10, 2008
This is a classic recipe from the 1950s that came into my family by way of the late Marcia Gabriel Saunders of Charlotte, North Carolina. They are always found on the table at Christmastime.
Yield: 12 to 14 servings
- 8 medium potatoes
- 4 tablespoons unsalted butter
- 1 (8 ounce) package cream cheese
- 1/3 cup chopped fresh chives
- 8 ounces sour cream
- Paprika, salt, and pepper to taste
Peel, cube, and boil potatoes until tender. Beat cream cheese and sour cream together. Add drained, cooked potatoes and beat until smooth. Add remaining ingredients (except paprika) and mix to combine. Pour into a 2 quart casserole dish and dot the top with more butter. Sprinkle the top with paprika for a festive touch, or Parmesan cheese if you prefer. Bake uncovered at 350 degrees for 25 minutes. Serves 10.
Can be made ahead and frozen or refrigerated before baking.
Source: www.chefrick.com