Creamed Potatoes
These melt-in-your-mouth potatoes, baked in a mild creamy sauce, complement any meat entree, and they’re a pleasant change from mashed or baked.
Ingredients
6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter or margarine
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 serving bowl. Add cream sauce and toss gently. Sprinkle with paprika and parsley. Yield: 6 servings.
Source: Taste of Home
Ingredients6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter or margarine
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 serving bowl. Add cream sauce and toss gently. Sprinkle with paprika and parsley. Yield: 6 servings.
Source: Taste of Home
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