Research Paper On Potato Casserole

Submitted By alexaspen
Words: 777
Pages: 4

Alexandra French
February 14, 2013
Process Paper

If you are a lover of mashed potatoes, this is the dish for you. Loaded mashed potato casserole takes ordinary mashed potatoes to a whole new level, just by baking them. This simple process of collecting, prepping, and cooking potatoes will give you the knowledge to make mashed potatoes with a twist. To make potato casserole, you must first obtain the necessary ingredients by going to the grocery store, using what is already in your kitchen, or a combination of the two. You will need several ingredients for this recipe: eight medium russet potatoes, one twelve ounce can of Carnation evaporated low-fat two percent milk, one eight ounce tub of light sour cream, table salt, ground black pepper, one two cup package of shredded cheddar cheese, one pack of turkey bacon, and one bunch of green onions. Once you have obtained these ingredients you are ready to return home and begin making potato casserole.
To begin, fill a large saucepan three-fourths full of water. Place the full saucepan on the stove then turn stove on to high heat, allowing the water to boil. While the water is warming to a boil, wash all eight potatoes and dice them into small cubes about one inch in size. When all eight potatoes are diced, carefully put them in the pot of boiling water and let them boil for twenty-five minutes. In the meantime, lightly grease a frying pan and cook six slices of turkey bacon over high heat. When the bacon is thoroughly cooked, move the slices onto a paper towel using a pair of tongs, allowing them to cool. Next, wash the bunch of green onions then chop them into small pieces, throwing away the very end where the root is still attached. Now go back to the bacon and chop all six slices into extremely small pieces, until it resembles being crumbled. By now, twenty-five minutes should have passed, if that is the case; it is time to check the potatoes for tenderness. To do this, spoon out a single potato cube and press it between your fingers with slight pressure, if It smushes easily, the potatoes are done, if not, the potatoes need to boil longer until they are tender. Once the potatoes are tender, turn off the stove. Put a colander in the sink, bring the pot to the sink using potholders, and dump contents of pot into colander to drain water. After you have drained the water, return the potatoes to the pot then pre-heat the oven to three hundred and fifty degrees. Next measure out one cup of Carnation milk using a measuring cup, and then pour the milk in with the cooked potatoes. Using the same measuring cup, measure out half a cup of sour cream and add it to the potatoes and milk mixture. Then measure out one teaspoon of table salt and half a teaspoon of pepper