Sweeney Potatoes
"This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. "Legendary," she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd. Featured in: The American Thanksgiving...."
INGREDIENTS
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2 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch cubes
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1 (8-ounce) package cream cheese, at room temperature
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1/2 cup unsalted butter, melted, plus more butter for the pan
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1 cup sour cream
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1/4 to 1/2 cup whole milk
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Kosher salt and ground black pepper, to taste
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2 1/2 cups freshly grated sharp Cheddar cheese (about 8 ounces)
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Chopped fresh parsley, for garnish (optional
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