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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 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.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
OLD-FASHIONED STEWED POTATOES
This old-fashioned recipe is delicious and easy.
Provided by The Southern Lady Cooks
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
- Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.
POTATOES IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
- Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
- Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
- Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 631 milligrams, Sugar 3 grams
CREAMY VEGGIE POTATO STEW
This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
- Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 58.6 g, Cholesterol 81.3 mg, Fat 24.1 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 14.9 g, Sodium 463.3 mg, Sugar 4.5 g
POTATOES STEWED IN CREAM
This recipe is from a cookbook called Scandinavian Feasts by Beatrice Ojakangas. According to the author, this recipe is a Scandinavian favorite - each region, and each chef has their own variation. For example, in Southern Sweden, they often add sauteed yellow onion.
Provided by PanNan
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and dice potatoes into 1/2" cubes. Melt butter in heavy skillet. Add potato cubes, and saute until they start to look translucent.
- Pour cream over potatoes, and add salt.
- Blend the ingredients well, and cover. Cook over low heat until the potatoes are soft (about 20 minutes).
- Sprinkle with fresh herbs, and serve hot.
Nutrition Facts : Calories 496.1, Fat 16.6, SaturatedFat 10.2, Cholesterol 48.8, Sodium 985.5, Carbohydrate 78.2, Fiber 9.3, Sugar 3.5, Protein 11.3
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