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Becky's favorite holiday recipes

By: Becky
Becky's picture

Middays with Becky's Favorite Recipes


It’s the ONE dish I always get asked to make - Mashed Potatoes! I don’t have many dishes that I’m known for, but for years family and friends have requested that one of me. I’m not sure why, but potatoes seem to be my thing. Maybe it’s because I’m not afraid to add a LOT of butter. Here’s how I do them:


I’ll be honest, I kind of ‘eyeball’ this whole process and do a lot of taste-testing throughout, but here’s a good place to start.


    Becky’s Mashed Potatoes


  • 5 large Russet Potatoes or 6 to 8 medium White Potatoes; peeled and cubed.
  • ½ c. Half and Half
  • ½ stick of butter (4 Tablespoons give or take)
  • Salt and Pepper to taste


In a large pot, add enough water to cover the potatoes, toss in some salt, add a couple of garlic cloves (optional); boil until you can stick a fork into potato cubes easily.  Strain.


Return to pan.  Using a regular old Hand Held Potato Masher, partially mash your potatoes. Add butter, half and half, salt and pepper. Mash for a couple more minutes until desired consistency. (I have found if I use an electric mixer or mash too long, the potatoes can get a little pasty).   


The most important part is to add more butter, half and half and salt until you just can’t resist them!


Corn Pudding

This recipe was shared with me by a listener named J.J. who swears by this for potlucks or any gathering - it has become a family favorite! She always keeps the ingredients on hand for company, it’s especially loved by her father-in-law. - Becky


And, it’s just FOUR ingredients. She says her mom told her a trick for remembering how to make it quickly: “2, 2, 1, and 1.”


Thanks to J.J. and her Mom for sharing this!  


Corn Pudding


  • 2 cans creamed corn
  • 2 eggs, beaten
  • 1 box Jiffy corn muffin mix
  • 1 stick of margarine, melted


Mix together. Spray casserole dish with non-stick spray (very important!), cover and bake at 350 degrees for about 45 minutes.  


This became a favorite when my boys were young. They would smell the amazing Thanksgiving or Christmas meal being cooked early in the morning and they would get so hungry waiting for the big meal. So my husband found this very satisfying recipe to keep the boys happy and full until the big meal is ready.  - Becky

Hash Brown Potato Casserole Recipe

    Yields: 12-15 servings

  •     2 lbs. hash brown potatoes (thawed)
  •     9 eggs
  •     1 cup sour cream
  •     1 cup whole milk
  •     2 cups shredded cheddar cheese
  •     1 teaspoon salt
  •     1/4 teaspoon black pepper
  •     chopped chives for garnish


    1. Preheat the oven to 350F.

    2. Butter a 9x13 casserole dish.

    3. Beat the eggs and milk in a large bowl. Add salt, pepper and the sour cream. Mix well.

    4. Place the hash brown potatoes along with the cheddar cheese in the buttered casserole.

5. Pour the egg mixture over the potatoes and bake for 45 minutes. Allow to rest for 5 minutes before serving. Garnish with chopped chives.

How to Know When The Hash Brown Potato Casserole is Ready

The hash brown potato casserole will be ready to be taken out of the oven when the top is golden and the egg is no longer runny.


Thank you to FineDiningLovers.com for the inspiration!