Hardin’s Hardy Potatoes

Side Dishes

From “Being Dead Is No Excuse,” by Gayden Metcalfe and Charlotte Hays
Serves 10


Hardin’s Hardy Potatoes


For 1 Batch(es)


  • 9 medium baking potatoes
  • 1/2 stick(s) butter
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon(s) pepper
  • 3 tablespoons chopped green onion
  • 2/3 cup(s) heated milk
  • 1 cup(s) heavy whipping cream
  • 1 1/2 cups grated cheese
  • Paprika

Hardin’s Hardy Potatoes Directions

  1. Heat the oven to 350°.
  2. Boil the potatoes until tender. Drain, mash and whip with a mixer.
  3. Add the butter, salt, pepper, onions and milk. Beat until light and fluffy.
  4. Pour into a buttered shallow baking dish.
  5. Whip the cream and add the grated cheese. Spread evenly over the potatoes. Sprinkle the top with paprika and bake for 25 minutes, or until golden brown.

Recipe notes

Introductory note included in the book: “This recipe comes from Mary Lee Hardin, who is the ‘Handmaiden of the Bereaved’—the first at the house with a nice, comforting dish—of Gadsden, Alabama.”