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Friday, April 23, 2010

vegetable #6

Creamed potatoes

6 medium potatoes, peeled and cut into 1/2 cubes
1 teaspoon salt
1/4 teaspoon pepper
fresh parsley, minced
3 tablespoons butter
1/4 cup flour
2 cups milk

Place pototoes 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 flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir until thickened. Drain potatoes and place in serving bowl. Add cream sauce and toss gently. Sprinkle with paprika and parsley. Yeld : 6 servings.

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