Enfield Shaker Sour Cream Potatoes Recipe

Season 4 large hot cooked potatoes with salt and pepper. Pour over them and mix well 1 cup sour cream. heat thoroughly but do not bring to a boil. Sprinkle with particles fried slat pork before serving. SERVES 4.

Peel and dice potatoes into 1/2″ cubes and boil in lightly salted water for 15 minutes or until tender. Drain, reserving 1/2 cup of the water.

Put potatoes back in the pot. Mix in sour cream, salt, and pepper. Add reserved water a tablespoon at time to moisten the potatoes and mash. Mix in cream, salt, and freshly ground pepper. Add reserved water a tablespoon at a time to moisten the potatoes. You’ll want to use about 1/4 cup of the water. the potatoes should be quite soft.

Scoop the potatoes into a small casserole dish and top with fried diced pancetta or crumbled bacon.

Garnish with freshly chopped chives or parsley. Serve warm. SERVES 4.

Kitchen-Tester’s Note: For best results, be sure to dice the potatoes. Diced potatoes will absorb the sour cream and a little “pot liquor” more easily than sliced potatoes.

This recipe first appeared in The Best of Shaker Cooking, edited by Amy Bess Miller and Persis Fuller (New York: Macmillan Publishing Co., Inc. 1970), based on Shaker manuscript recipes, 19th century Shaker almanacs, and The Manifesto, the Shakers’ own publication. The Best of Shaker Cooking is still in print and available from Amazon or the Enfield Shaker Museum gift shop.