Cranberry Nut Potatoes
Author: Chef Brad
  • For the Potatoes:
  • 12 to 15 medium potatoes, peeled and cut into cubes
  • 2 cups sour cream
  • 2 cups mozzarella cheese, shredded
  • 8 oz. pkg. cream cheese, brought to room temperature
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • ½ cup butter, brought to room temperature
  • -
  • Topping:
  • 3 cups sliced almonds
  • 2 cups Chef Brad’s cranberry sauce
  • 1 tablespoon rosemary, fresh, and chopped
  • 1 tablespoon thyme, fresh, and chopped
  • 2 teaspoon salt and fresh black pepper
  • 2 cups fresh made croutons
  • 2 cups dark brown sugar
  • ⅓ cup whole grain flour
  1. For the Potatoes:
  2. Place whole potatoes in a pressure cooker and cook for 8 minutes on high pressure. Let pressure down using the natural release method place in a large bowl. Add the remaining ingredients, mash, and mix well. Place in a large baking dish and top with nut and cranberry topping.
  3. -
  4. Topping:
  5. Place all ingredients except the quinoa in a bowl and mix together. Spread mixture on top of potatoes and bake in a preheated 350 degree oven until the topping is golden brown and potatoes are bubbly.
Recipe by Chef Brad America's Grain Guy at