Lyons Family Cookbook

Creamed Potatoes

6

potatoes, medium, 2 lbs, peeled and cut inot 1/2" cubes

3

Tbsp

butter

1/4

cup

flour

1

tsp

salt

1/4

tsp

pepper

2

cups

milk

Paprika and minced fresh parsley

1

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 & pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened.

2

Drain potatoes and place in a serving bowl. Add cream sauce and toss gently. Sprinkle with paprika and parsley.

These melt in your mouth potatoes baked in a mild creamy sauce complement any meat entree and they are a pleasant change from mashed or baked. These are rich potatoes, so a little goes a long way. Half a recipe, or 1 pound of potatoes is plenty for 4 people. Recommend either Red Potatoes or Yukon Gold Potatoes.

Source

Source: Taste of Home 2003