Field's Potatoes {Recipe}

May 10, 2013

100_2474 Today you all should feel very blessed.  I am sharing with you a recipe that has been in my family for 3 generations – tweaked by my grandma, my mom, and me until it is absolutely perfect (until my future daughter comes along and tweaks it again). Every holiday my family has Field’s Potatoes.  As I made these potatoes for our small Easter celebration, I had an epiphany!!!  I didn’t have to wait until a holiday to make these potatoes!!!  That kind of blew my mind.  Never in my life had I had these potatoes other than during a holiday dinner or for holiday leftovers.  It was fabulous to realize I could eat them whenever I wanted! Why are these potatoes called Field’s Potatoes, you may ask.  I’ll be honest with you, I thought that my grandma had found this recipe in a cookbook and they were called Field’s Potatoes and that’s what they’re called.  At Thanksgiving about two years ago, we were making these potatoes and my mom and grandma were talking about Mrs. Fields.  Apparently, these potatoes originated with my Grandma’s friend, Mrs. Fields.  When we were younger, my mom always told us that they were Mrs. Fields’ Potatoes and, through time, my siblings and I shortened it to Field’s Potatoes.  My mom and grandma thought it was hilarious that I didn’t know that! Now, after all this backstory, you should be excited to get to make your own Field’s Potatoes.  This is MY version of the recipe. Ingredients: 7 to 9 medium potatoes 1/4 c. butter 1 can Cream of chicken soup 1/3 cup green onion, chopped 1 pt. sour cream 1 1/2 c. sharp cheddar cheese, grated 100_2467

  • Heat oven to 350 degrees
  • Cook potatoes until done and mash.  
  • Heat butter with soup. 
  • Blend sour cream, onion, cheese in. 
  • Stir mixture into mashed potatoes. 
  • Put mixture into buttered 2 1/2 qt baking dish. 
  • Bake at 350 degrees for 45 minutes

Easy, tasty, and AMAZING!!!  Let me know how you like them.

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