Creamed Parsley Potatoes Recipes

CREAMED POTATOES

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.

PARSLEY POTATOES

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

CREAMY PARSLEY POTATOES

Steps:

• Cook potatoes and bay leaves in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
• Return potatoes to pan; discard bay leaves. Mash potatoes lightly with cream cheese and milk. Add parsley; mash just until blended. Spoon into serving bowl.
• Top with cheese.

PARSLEY POTATOES

Steps:

• Put potatoes in a saucepan, cover with cold water and bring to a boil. Reduce heat to medium and cook, uncovered, 15 to 20 minutes, until the potatoes are just tender when pierced with a knifepoint. Drain.
• Return potatoes to the saucepan and add the remaining ingredients. Toss gently and, if necessary, warm over low heat or place in an oven-proof serving dish, cover with foil and keep warm in a 200-degree oven until ready to serve.

PARSLEY POTATOES

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. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

MY MOM'S AMAZING PARSLEY POTATOES

Steps:

• Peel Potatoes (do not peel if using Red Potatoes) and cut into chunks.
• Boil Potatoes until tender.
• Drain and Stir in remaining ingredients (If using Red Potatoes mash about 3/4 Cup of them before mixing).

MOM'S PARSLEY POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
• Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
• Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

ENGLISH PARSLEY POTATOES

Steps:

• Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
• Stir in the flour and cook for 1 minute.
• Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
• Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
• Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
• Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
• Sprinkle with the remaining parsley and serve.

PARSLEY POTATOES

Steps:

• Cut the potatoes in half lengthwise. Strip away part of the peel lengthwise, leaving two red strips down the side of each potato half. As the potatoes are prepared, drop them into cold water.
• Drain the potatoes and put them in a saucepan. Add cold water to cover and salt. Bring to a boil and cook about 8 minutes or until tender. Drain.
• Add the butter to the potatoes and toss. Sprinkle with parsley and serve.