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
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
Reviews
i like to take left ver potatoes and put in a skillet with flour sprinted over them then i add about a cup of milk and a butter and then add some onions or chives cover for about 10 minutes and then ck to see if i need mote mild been doing this for years with scramble eggs love the creamiest with the eggs sooooo good my mom taught me this many years ago when i was about 12 and I'm 0ver 70 now this is a recipe for the ones who like to experiment on how much flour or milk have fun
the only thing I added was some fresh thyme..loved the recipe will make again and again!
Very good and a nice change from mashed potatoes. I did saute an onion in the butter and added a bit more salt and pepper, but nothing major. It was very good!
Very good. My entire family loves this
My family's new favorite way to eat potatoes
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Yum! Enjoyed this recipe with baked chicken breasts and steamed broccoli. The chicken also tasted good with some of the cream sauce on it from the potatoes. I added some grated cheese to the sauce. Will make this again.
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This was pretty good... A bit bland though. Needs more seasoning.