This week photographer Teri Lyn Fisher shares with us her childhood sweetheart- a recipe for Heavenly Potatoes. If you are carbo-phobic, lactose intolerant, or particular about onion or garlic, this isn’t for you. For those of you who love these ingredients, like a little crispy and a little soft- you’ve got something to try this weekend. I’d say they’d make good leftovers, but am not sure you’ll leave any in the dish to begin with! Enjoy! -Kristina
About Teri: Teri Lyn Fisher was born and raised in Boise, Idaho and led to California as soon as she turned 18 to study graphic design. While at Otis College of Art and Design she realized her passion for photography. She then began to attend Art Center College of design and graduated in December. She lives in Koreatown with her two fat cats.
CLICK HERE for Teri’s full Heavenly Potato recipe after the jump!
Heavenly Potatoes
(I’m a garlic and onion head, so if you don’t fancy those as much just cut back on the amount I specify)
4 -5 cloves of garlic
1/2 of a sweet onion
2 tablespoons of chives
1 tablespoon of thyme (less or more depending on what you like)
6 to 9 red potatoes
16 oz of low fat sour cream
16 oz of low fat cottage cheese
Preheat oven to 350 degrees. Remove the eyes from all the red potatoes and cut them in half. Boil the potatoes until done. While the potatoes are boiling, chop the onion and mince the garlic. Cook those in a skillet until the onions are translucent. Once the potatoes are done boiling, drain, and put them into a large bowl. Blend with a hand mixer, then add the onions, chopped chives and thyme, sour cream, and cottage cheese. Blend well. Transfer to a baking dish, and then cover the potatoes with small bits of butter. Cook for about 30 minutes or until its golden brown on top.
Prop stylist: Emily Henderson
Portrait of Teri by Jen Rosenstein.
About this Recipe:
I am from Idaho, and we take potatoes very seriously. I absolutely love potatoes and I will never ever tire of them, ever. This is probably my absolute favourite recipe of all time for potatoes. I grew up with this recipe and I would volunteer to make these potatoes every time it was on the menu because I loved them so much. It was my favorite dish, something I requested for my birthday dinners. My family calls this dish ‘Heavenly Potatoes.’ Its really the perfect ‘dipping’ mashed potatoes. It tastes so good when you smear your steak or ham into it and treat it like a dressing for everything on your plate. If you’re not the type to mix and match, it’s ok. This recipe is really flavorful and can stand on its own as a side dish. I think the best thing about this recipe is that the potatoes are baked, forming a nice crispy crust on the top. I hope you all enjoy this recipe as much as I do.
