Creamed Potatoes
These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked.
-Susan Ormond, Jamestown, North Carolina
SERVINGS
|
6
|
CATEGORY
|
Side Dish
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- Paprika and minced fresh parsley
DIRECTIONS
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley. Yield: 6 servings.