Enfield Shaker Sour Cream Potatoes

Enfield Shaker Sour Cream Potatoes
Enfield Shaker Sour Cream Potatoes

4 large potatoes
1 cup sour cream
Fried salt pork or bacon

Peel and cube potatoes and boil for 20 minutes or until tender. Drain potatoes. Season with salt and pepper to taste. Pour over them sour cream and mix well. Heat thoroughly, but do not bring to a boil. Sprinkle with particles of fried salt pork or bacon before serving. SERVES 4.

COOKING SUGGESTIONS: Fried pork rind is also known as “cracklings” or chicharrones in Spanish and can be found in your local grocery store or coop; several vegan versions are also available. Bacon is an excellent substitute and there also vegan alternatives available. Garnish with freshly chopped chives for a delicate onion flavor, dill weed for a bright grassy flavor, or parsley flakes for a crisp clean flavor.

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 Shakers’ own publication, “The Manifesto”. The Best of Shaker Cooking is still in print and available from Amazon or purchased from the Enfield Shaker Museum gift shop.