Creamed Potatoes
From bondc 16 years ago
- 45 minutes to make
- Serves 4
My grandmother made this with raw milk, which she shook before using it, so it would be "rich." I use half milk and half cream, though because of pasteurization, the flavor isn't the same.
Ingredients
- 2 lb. new potatoes shopping list
- 4 T. butter shopping list
- 3/4 c. milk shopping list
- 3/4 c. cream shopping list
- 1/2 t. salt shopping list
- 1/2 t. pepper shopping list
- chopped parsley shopping list
- additional salt and pepper shopping list
How to make it
- Peel the potatoes. If you have large ones, halve them.
- Melt the butter in a saucepan, and add the potatoes. Add the milk, cream, salt, and pepper, and bring to a boil. Cover tightly, turn the heat down as low as you can, and simmer for 30 minutes, checking the potatoes every 10 minutes or so. If the potatoes start to stick, add a bit more milk or cream (it depends on how low your burner goes). After 30 minutes, remove the lid, and continue simmering, for an additional 15 minutes. The starch from the potatoes will thicken the milk and cream, forming a sauce. Taste, add salt and pepper if needed (these always seem to need salt), and garnish with parsley.
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