ニューヨーク・タイムズのインスタグラム(nytimes) - 11月23日 10時54分

This is a variation of a dish sometimes called “company potatoes,” popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, California, shared it with @ニューヨーク・タイムズ last year as a tribute to her grandmother, Florence Sweeney, who originally served it as a #Thanksgiving side dish. Maura uses fresh russet #potatoes and no condensed soup in her version, but plenty of cream cheese, sour cream, butter and cheese. “Legendary,” she called the dish. And so it is. Small portions are best. It's rich. And feeds a crowd. Visit the link in our profile to get the recipe — and to see more #Thanksgiving ideas from families across the U.S.

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