Yesterday Brett Favre retired from the Green Bay Packers….

Wisconsinites pause to reflect, remember, and honor Wisconsin’s greatest quarterback. Packer flags are flying at half mast. And the mood at Wisconsinmade.com is somber. Sad sighs of “It’s over… he’s really gone,” passed around the office. Finally, Katie broke the mood with, “He’s Retired, NOT Dead!”

We chuckled at our seriousness and agreed,”That’s right. Not dead, just moving on.”

“Aaron Rodgers will do well.”

“It’ll be OK…Some day.”

“But they’ll never be another Favre.”

“No, there won’t…(sigh) Let’s eat.”

So here’s one more green and gold food to honor the hero: Green Bay Packer Potatoes.

The recipe is taken from Terese Allen’s cookbook: Bountiful Wisconsin: 110 Favorite Recipes.

Green Bay Packer Potatoes

Potato Layer:

  • 3 pounds Russet potatoes, peeled
  • 1 cup sour cream
  • 2 Tablespoons milk
  • 2 Tablespoons butter
  • salt and freshly ground black pepper to taste

Squash Layer:

  • 1 1/2 cups cooked, pureed squash or pumpkin, or 1 can (15 ounces) pumpkin
  • 1 Tablespoon melted butter
  • salt and freshly ground black pepper to taste

Spinach Layer:

  • 1 pound fresh spinach, stemmed, or 1 package (10 ounces) frozen, chopped spinach, thawed
  • 1 egg
  • 2 teaspoons grated onion
  • salt and pepper to taste

Optional:

  • 1/4 cup grated sharp cheddar

For potato layer, boil potatoes in salted water until very tender; drain well and while hot, mash them with sour cream, milk, butter, salt, and pepper.

For squash layer, combine pureed squash or pumpkin with melted butter, salt, and pepper.

For spinach layer, clean the leaves in cold water; drain. While they are still damp, place them in pot over medium heat to “steam” until limp, about 5 minutes. Rinse, drain, and squeeze out excess liquid. (If you are using frozen, thawed spinach, do not cook it; simply drain it well and squeeze out excess liquid). Coarsely chop the spinach and combine with egg, onion, salt, and pepper.

To assemble and bake: Heat oven to 350 degrees. Butter a deep, two-quart casserole or baking dish.

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