As far as comfort foods go, especially for me, potatoes are some of the best! This fluffy potatoes recipe is a relatively simple one to make, although I didn’t think it was the best use of potatoes. Take a look at this recipe with us, and you can decide for yourself.
As you can see, this recipe came from one Mrs. Dougherty. She was a parent of six children, all of whom had Marguerite as their second grade teacher! Mrs. Dougherty worked hard with Marguerite to help all her children learn and succeed. She was a wonderful parent and a wonderful lady who became friends with Marguerite due to her dedication to her kids.
While this recipe has an extremely short ingredient list, the preparation of these fluffy potatoes did have some issues. Aaron did not enjoy peeling and grating hot potatoes. (If you would like, you may insert a joke involving the game “hot potato.”) However, once the potatoes were peeled and grated, and the Cool Whip added, it was just time to wait.
Once the fluffy potatoes were cooked, they looked different than a normal potato recipe. They also tasted very different. For me, they were just way too sweet. I felt like it was almost a waste of perfectly good potatoes! Aaron did agree that the fluffy potatoes were too sweet, but not as much as I did. He felt that he could have enjoyed them by just lessening the amount of Cool Whip or whipping heavy cream instead.
If you want a sweet and simple potato recipe for your family, give this fluffy potatoes recipe a try.
- Boil potatoes in skins for 20 minutes (until done but not too soft.) Peel.
- Butter a casserole dish. While hot, grate the potatoes into shoestring strips on the wide part of the grater. Start with the potato you peeled first.
- Add the salt.
- Fold in the Cool Whip.
- Cover with aluminum foil and refrigerate overnight, or at least four hours.
- Take out one hour before baking. Remove foil before baking.
- Bake 30-40 minutes - until lightly browned.
