Creamy Skillet Potatoes Recipe

5 4
Creamy Skillet Potatoes Recipe
Creamy Skillet Potatoes Recipe photo by Taste of Home
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Creamy Skillet Potatoes Recipe

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5 4
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An envelope of ranch salad dressing mix perks up these saucy potatoes prepared on the stovetop. It's a great side dish with almost any meal. --Denise Pritchard of Seminole, Oklahoma.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 7 cups cubed uncooked red potatoes
  • 1/3 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 cup reduced-fat sour cream
  • 2 cups fat-free milk

Directions

Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown.
In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat. Yield: 8 servings.
Originally published as Creamy Skillet Potatoes in Light & Tasty August/September 2004, p29

Nutritional Facts

3/4 cup: 160 calories, 1g fat (1g saturated fat), 5mg cholesterol, 365mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch.

  • 7 cups cubed uncooked red potatoes
  • 1/3 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 cup reduced-fat sour cream
  • 2 cups fat-free milk
  1. Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown.
  2. In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat. Yield: 8 servings.
Originally published as Creamy Skillet Potatoes in Light & Tasty August/September 2004, p29

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