Old Farm Recipe…and so good with farm fresh new potatoes!

Old Farm Recipe

Quick, easy…good!
Old Farm Recipe

Haven’t tried.
So much better than just buttered parslied potatoes.

OK…these are just mashed potatoes…but for some reason my family says no body else makes them as good.

Haven’t tried.

Makes a fantastically rich, hearty potato soup your family will love, just leave out the “sour” element in the recipe.
Another authentic Czech recipe. “Kiselica” loosely translates to “sour”. As happens, every family had their own version of this popular Czech soup. Many families added sauerkraut to this and won’t eat it any other way. My mothers family did not add the sauerkraut.
My non-Czech husband does not like the sour taste…makes a fantastic regular potato soup…so I leave the “hot pepper vinegar” on the table for each to add their own…all my kids love the addition of the “hot pepper vinegar” as do some of my little grandkids!
My children all learned to make this soup when they “left the nest”. They were even asked to make it by room mates and neighbors.

If you use russet baking potatoes you can dice or corsley mash. If you use red skinned or Yukon gold potatoes, you need to dice and NOT mash. Millie preferred the red skinned potatoes, I like the russet.
You can also use diced or green onions in this, but mother always said that the potato salad would spoil much easier if there were onions in it…something about chemical reaction with mayo/eggs/onion.

Gets rave reviews. — You can use “Tater Tots” too.
Be sure to purchase the hash browns that are cut into small diced pieces…not the shredded. Many people use cream of chicken soup instead of mushroom, I like the mushroom soup. You can just combine everything rather than layer. Personal preference. When I make large amounts of this I use the Ore-Ida regular hash browns…THEN I omit the onions and use one bag of the Ore-Ida O’Brian hash brown potatoes. You can do this anyway and just combine regular hash browns with the O’Brian hash browns.
Diced polish sausage can me mixed in with the potatoes to form an almost complete meal.

Cindy Beth made these one year when we were over at her house for a fish fry. I never did make scalloped potatoes because they took too long in the oven and boiled over in the microwave. These were delicious and very tender. I have discovered that if you use either low fat margarine or low fat evaporated milk it will bubble over in the microwave. Of course you can adjust the amounts for a smaller casserole.