Curried PotatoesPiquant and creamy rich potatoes...sure to please the family or guests.
6 med-sized potatoes
2 C sour cream*
1/2 C butter, melted
1 1/2 tsp salt
2 tsp curry powder
1 10.75-oz can cream of mushroom soup
In large kettle over medium-high heat, boil potatoes and eggs. Remove eggs after 7 minutes of boiling. Continue boiling potatoes until tender. Remove from heat. When cool, remove skins from potatoes and shells from eggs. Grate potatoes and chop eggs.
In a greased 9" x 13" baking dish, layer grated potatoes, eggs, and sour cream mixture. Bake at 325° F for 30 minutes.
*Lite Version Substitution
2 C fat-free sour cream
Add 1/2 C skim milk (to mushroom soup mixture)
Optional: Top with buttered bread crumbs prior to baking.
Submitted by Debby Shabo Wade
Recipe by Judy Anderson
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