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CREAMY POTLUCK POTATOES Perfect Side Dish for any Occasion
#catherinesplates #potluck #potatorecipe
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Hello everyone. Welcome back. Today I am
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going to show you how to make a creamy
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potluck potatoes. Now I had first hand
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at giving these a try when my
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sister-in-law Donna brought these over
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for our barbecue that we had last
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weekend. She brought this dish and it
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was amazing. I wouldn't let her leave
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until she gave me the recipe
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and some of the leftovers. I want to
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bring this out and show you this recipe
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because it is fabulous. And it all
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happens all in one bowl and then we bake
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it in the oven. So it's a really simple
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dish and then you can just bring the
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whole dish with you wherever you're
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going. We're going to start off with one
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bag of diced hash brown potatoes.
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They're dices, not the shreds.
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And now it's a 32 oz package that's in
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the recipe and
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I have a 28 oz back package here and
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we're going to go with that cuz that's
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what I found. We're going to put that in
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a large mixing bowl and start adding
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everything in.
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Honestly, when I cook for y'all,
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I'm going to have to like it. And since
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I already know that I like this,
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I know y'all are going to like it.
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Now these diced hash brown potatoes are
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kind of partially cooked potatoes.
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So they've done like part of the work
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for you, right? We got these in here.
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Let's get the other ingredients.
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We're going to add in 1 cup of sour
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cream.
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Give it a nice tanginess and creaminess
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to the dish.
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We're going to add in one can of cream
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of chicken soup.
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There we go.
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And then we're going to add in 2 Tbsp of
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melted butter.
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And then we're going to mix this all
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together.
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Can't pass up something called creamy
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potluck potatoes. The title had me.
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And I love it because we do not have to
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drag out potatoes, peel them, wash them,
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and dice them up.
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That's how fast this part right here
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came together. All right, let's get the
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other ingredients. Now, I am not going
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to change this recipe up too much other
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than the seasonings. When they say mix
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these up first, I'm going to mix these
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up first and then we'll add the rest.
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There's got to be a reason for it. So,
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I'm going to grate 8 oz of sharp cheddar
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cheese.
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And then we're going to put half of it
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in to the mixture and then we'll save
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the other half for the ending.
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Just watch your fingers.
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Y'all, you can't beat
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fresh grated cheese. So, we're going to
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put half of this into the potatoes. It
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give a nice contrast to the dish.
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We're going to add in a quarter cup of
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milk.
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Green onions, lots of them.
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When I say lots of them, I got five of
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them here. We're going to take off the
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ends. I've already cleaned them off.
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And then we're going to slice all the
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way down to into the greens. I love that
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these are green onions and not like a
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white or a yellow onion.
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Just gives a nice
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tanginess to it. You want lots of them.
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Again, we're going to be dividing this
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amongst the mixture
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and the topping.
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So, all the way down.
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Now, I'm going to put half of them in.
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It's going to give it a nice little perk
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of color in there.
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That's good. Oh, you guys, these onions
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are going to mix all up in there.
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We're going to season it up now.
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Now, in the recipe, it calls for salt,
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pepper, and garlic powder, but I'm going
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to be adding a few extra ingredients in
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there for flavor. So, we're going to
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start with a little bit of salt.
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We can adjust that flavor here in a
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little bit.
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Black pepper. Now, the salt was about a
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quarter of a teaspoon. The black pepper,
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about a quarter of a teaspoon, also. I'm
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going to go in with some smoked paprika,
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little smokiness to it. There we go.
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Some garlic powder. Basing it about a
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quarter to half a teaspoon, whatever you
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like.
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Some onion powder.
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>> [applause]
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>> Take your spoon and mix this all
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together.
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Ooh.
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Creamy. And those potatoes are going to
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be nice and tender, have picked up all
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those flavors.
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We got the cheesiness going on in there,
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the creaminess from the sour cream. More
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flavor from that cream of chicken soup.
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I think we got it all, huh?
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And then we got those green onions in
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there. It's going to kick up the flavor,
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right?
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All right, I think I got everything
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combined really well.
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Let's get our baking dish.
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We're going to be using an 8 by 10
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baking dish, or if you have a 2 qt
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baking dish, you can use that, also. I'm
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going to spray this with some nonstick
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cooking spray.
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Now, the recipe doesn't call for that,
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but
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I don't want the potatoes sticking in
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there, so I'm going to go ahead and
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spray that.
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And then we're going to add the mixture
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I'm
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Ooh, look at those colors in there.
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Yeah, it'll be a perfect fit.
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Oh, [snorts] smells delicious.
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Nice and even.
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Okay, I've got my oven preheated at
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350°.
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You're going to
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cover the baking dish with some foil
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tightly.
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Get a tight seal around it cuz we got
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par-cooked potatoes in there.
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We need them to cook.
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We're going to put this in the oven for
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1 hour and 15 minutes.
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We're going to pull it out. We're going
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to take the foil off. We're going to
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cover it with the remaining cheese and
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the green onions. Pop it back in the
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oven for about another 5 or 10 minutes
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until the cheese is nice and melted.
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We're going to give this a try. All
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right, I'll be back.
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Let's dive in.
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Oh, yeah.
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There we go.
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Creamy potluck potatoes.
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As I say, grab a fork. Let's give it a
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try.
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They look nice and creamy, cheesy,
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flavorful. I love the green onions all
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throughout and on top. Here's my bite.
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Mhm.
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Those are so creamy. The potatoes
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they hold their shape, but they're so
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tender on the inside. I love all those
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flavors.
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Mhm.
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Thumbs up for this one, you guys. I want
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to thank Donna, my sister-in-law, for
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this recipe. Make sure you hype the
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video, share the video with friends and
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family that you know would love this
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recipe. They'll probably just want you
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to make it anyway, right?
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>> [laughter]
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>> I'm the one Why don't you just go ahead
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and make it for them?
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All right, you guys. I'll see y'all in
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the next episode. Bye.
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