I’m going to let you in on a secret, just between the two of us, and only because you’re a faithful elizabethnewlin.com reader.
Come a little closer… just lean in a bit and keep your voice down. That’s right, you’re cool. Nothing exciting here to see, People, keep moving.
Ok… I’m going to give you the recipe for Party Potatoes. SHHHHHHH! I said keep it down!! Act a little more nonchalant! Good lord, you want the whole world to know?
Party Potatoes is an age-old Disbrow Family recipe. Mom/Grandma Jackie only makes them on holidays and special occasions and gave me the recipe when I got married, with the expressed instructions that I was NOT ALLOWED to bring the dish to any occasion at her house.
They may not look like much, but I regularly bring Party Potatoes to Tolar/Newlin family events, alongside various other ‘gourmet’, billion-ingredient dishes, and the one that is gone first is always: Party Potatoes.
So I’m sharing this recipe with you, because Mom/Grandma Jackie Disbrow does not read blogs. However, you are officially sworn to NEVER BRING THIS DISH TO A DISBROW FAMILY OCCASION. Do you hear me Internet? Because I am not joking. Use this recipe for your own personal taste bud joy, but do NOT upstage the Jackie. Because I will cut you. Don’t cross me.
It’s very simple, People:
1/2 white onion – chopped
1 can condensed cream of celery soup (undiluted)
4 oz cream cheese
3/4 package frozen potatoes O’Brien
1 cup shredded cheddar cheese
Mix the first three ingredients and microwave them for 3ish minutes (until the onions are clear). Stir with frozen potatoes and bake at 350 degrees for approximately 30 minutes. Cover with cheddar and bake until cheese is melted.
Yep, it’s that easy. Take it to Thanksgiving Dinner and let the praise roll in.