I have to thank my mother for this one! She makes this twice a year, Easter and Thanksgiving. Trust me, you will be thankful after you taste it. She calls it Potato Filling…But it’s not really a filling, well technically it will fill your tummy so OK Potato Filling it is!
The thing I love most about cooking with my parents, they taught me…yet if I’m home during the holidays, they will ask me to cook these amazing dishes! Holla, talk about validation. My mom always says I love your potato filling, and I’m like hello, its your potato filling. ;0)
So to follow tradition I make this every Thanksgiving, Easter and now on my Stepdaughter Alexandra’s birthday (because she loves and requests it). Then this past Christmas 2 of my bff’s Cynthia and Casandra emailed and called me to help them with the recipe….So here it is; My Mami’s Not Just for Thanksgiving and Easter Potato Filling.
WHAT YOU WILL NEED:
5 LBS. Potatoes
1 Package of Bacon (if you’re on a diet, shut up! It’s a cheat day - do not substitute)
1 Yellow Onion (minced)
2 Cloves of Garlic (minced)
1 Celery Stalk (minced - I like to mince things, ha)
1/2 C Milk
2 Slices of Toast - (for those of us who like to substitute, here you go…bread crumbs, panko…I’ve even used blended almonds)
1 raw egg
Adobo - To taste or use MY Spanglish Season Mix
Sazón - It’s a Goya product, See photo - What I love about Spanglish cooking, its so forgiving use what you have…salt and pepper works!!!
HERE’S THE HOW TO:
Peel, quarter and boil potatoes in salted water. Rough Chop Bacon and Cook. In bacon fat (seriously, shut up it’s a cheat day) sauteé onions, celery and garlic.
Rough chop toast and soak in Milk. Combine all ingredients - make sure potatoes are not too hot when adding raw egg (we don’t want to scramble the egg - it adds richness and color but can be omitted)
Bake at 350 for 20 minutes and serve!!!