Goldilocks Potatoes, from 1939

Lynnda Cloutier


this was a best loved recipe from 1939. It comes from a Better homes and gardens magazine.

★★★★★ 2 votes


2 lbs. yukon gold or other potatoes, peeled and cut up
1/4 tsp. salt
1/8 tsp. ground black pepper
milk, optional
1/2 cup whipping cream
1/3 cup shredded process american or cheddar cheese
chopped green onions, optional


1Preheat oven to 350. In covered large pan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or til tender; drain. Mash with potato masher or ricer, or beat with mixer on low speed. Season with salt and pepper. If needed, gradually beat in a small amount of milk to make mashed potatoes light and fluffy.
2Grease four to six 10 oz. individual casserole or custard cups or a 1 1/2 quart cassero.e. Put on a baking sheet. Spoon mashed potatoes into prepared casseroles. In medium bowl, beat cream with mixer on medium speed til soft peaks form, tips curl. Fold in cheese. Spoon cheese mixture over potatoes. Bake for 15 to 20 minutes or til lightly brown. If desired garnish with chopped green onions.
3If you wish, stir your favorite add ins into the mashed potatoes, such as roasted or sauteed garlic or shallots, fresh snipped herbs, prepared horseradish, Dijon mustard, crumbled blue cheese or crumbled crisp cooked bacon. Serves 4 to 6

About Goldilocks Potatoes, from 1939

Course/Dish: Potatoes