From: Deb Goldstein
Originating from: Aaron Johnson, a friend of Deb from high school. Here’s the original introduction:
The recipe for Party Potatoes does in fact have a bit of a Goldstein connection. It originated from my good friend, Aaron Johnson, whom I’ve known since 7th grade. This fall, Sept. 2002, he will marry one of my best friends of 15 years, Kim Estee, who so frequently babysits Bud (the dog) Goldstein, that she can be considered part of the Goldstein family. Aaron made Party Potatoes for a Home Economics presentation during 8th grade and I remember licking the pan clean with him after school. I brought the recipe home and since 1990, the newly renamed “Deb’s Party Potatoes” have been a highlight at our Thanksgiving feasts.
The recipe is easy to make—except that we doubled and sometimes tripled it for hungry Thanksgiving visitors—which meant peeling A LOT of potatoes.
Part of the fun in the preparation is nagging Becca to come to the sink to help me peel the potatoes every single year (We still nag, even after mom and dad bought her a fancy potato peeler while in France especially for this annual occasion).
Every Thanksgiving, it is a sure thing that when someone walks in (usually Ben, Molly, Emily or Zak) you can hear them asking: “Did Deb make her Party Potatoes?”
Deb’s Party Potatoes
1 cup sour cream
1 8-oz. package of cream cheese (regular or light)
8-10 hot cooked potatoes
Milk, onion powder, garlic powder, butter and paprika
Beat sour cream and softened cream cheese at medium speed with hand mixer until blended. Add hot potatoes, beating until light and fluffy. Add a little milk if too stiff. Add onion powder and garlic powder to taste. Spoon into casserole dish, dot with butter, sprinkle with paprika. Bake at 350 degrees for 30 minutes. It is easy to double the recipe.