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Creamed Potatoes


Many people in the area in which I live call mashed potatoes "creamed" potatoes, but 
"creamed" potatoes to me are what my mother called potatoes in white sauce.  I love these.  They are a perfect side dish to most meats. Some people toss in peas with the potatoes.  That is great as well.   







2 pounds of potatoes, scrubbed, peeled and sliced in ¼ inch round cuts
(When I use red potatoes, I don’t peel them)
4 Tablespoons butter
4 Tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika
1 teaspoon sugar
1 Tablespoon Worcestershire sauce
2 cups of whole milk  (more if needed)
Parsley to top
 

 

Wash and slice potatoes.  Place in pot, cover with water and a dash of salt.  Bring to a boil, reduce to low boil and boil 5-7 minutes, until just fork tender. Drain.  While potatoes are boiling, melt butter in large deep skillet over medium high heat.  Once butter is melted, sprinkle in flour and stir until flour and butter are totally incorporated and begin to lightly bubble.  (DO NOT LET FLOUR BROWN—reduce heat as needed.  Slowly pour in 1 cup of milk, whisking the entire time.  Reduce heat to low. Add salt, pepper, paprika, sugar, and Worcestershire sauce.  Add ½ cup of milk. Whisk.  If too thick, add remaining ½ cup of milk.  If sauce is a nice gravy, pour in drained potatoes and spoon sauce over potatoes until all are covered. If sauce is too thick, add more milk until you have a smooth light sauce.  Cook on low for 3-5 minutes.  Sprinkle with parsley. 

 


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