Cottage potatoes are the epitome of comfort food. This utterly delicious southern casserole contains creamy Velveeta, crispy potatoes, butter, onion and diced pimientos. It’s like an upgraded (read: indulgent) version of mashed potatoes. And while you can certainly add extra veggies and meat to cottage potatoes, we also like the simplicity of the recipe as is. Cottage potatoes are a great rainy day recipe when you need something warm and comforting.

Ingredients for Cottage Potatoes

• Potatoes: Russet potatoes have a low moisture content, which makes them ideal for this recipe. The inside will stay soft while the skin crisps.
• Velveeta: Velveeta is smooth and rich when melted, which is perfect for cottage potatoes.
• Onion: Make sure you know how to cut an onion properly for same-size pieces that cook evenly.
• Green pepper: Green pepper adds a nice crunch and color to this casserole.
• Diced pimientos: Drain the pimientos first, to prevent sogginess.
• Bread: The pieces of bread soak up excess moisture.
• Parsley: Slightly peppery and herby, fresh parsley brightens the dish.
• Salt: Salt enhances the overall flavor of this cottage potatoes recipe.
• Milk: Two percent or whole milk adds essential richness and moisture.
• Butter: Use unsalted butter so you can control the overall salt content.
• Cornflakes: Cornflakes create a crunchy crumb topping.

Taste of Home