Creamy Parsley Potatoes Recipes

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CREAMED POTATOES



Creamed Potatoes image

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

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

PARSLEY POTATOES



Parsley Potatoes image

Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 4

10 to 12 new potatoes, about 1 1/2 pounds
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Salt and pepper

Steps:

  • Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
  • Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

Nutrition Facts : Calories 185, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

MOM'S PARSLEY POTATOES



Mom's Parsley Potatoes image

My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.

Provided by Bibi

Categories     Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

2 pounds red potatoes, scrubbed and cut into 1-inch pieces
¼ cup unsalted butter
1 cup chopped onion
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅔ cup sour cream
⅓ cup shredded Gruyere cheese
⅓ cup chopped fresh parsley

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.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g

PARSLEY POTATOES



Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

CREAMY PARSLEY POTATOES



Creamy Parsley Potatoes image

Enhance mealtime with these Creamy Parsley Potatoes. Made with mild cheeses and fresh parsley, these Creamy Parsley Potatoes are the ideal side dish.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 6

2 lb. baking potatoes (about 6), peeled, quartered
2 bay leaves
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup milk
1/2 cup chopped fresh parsley
1/2 cup KRAFT Shredded Monterey Jack Cheese

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.

Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 4 g

MY MOM'S AMAZING PARSLEY POTATOES



My Mom's Amazing Parsley Potatoes image

My mom has the amazing ability to turn the mundane into something awesome. Never fail, one of my 5 brothers or sisters would ask for this every night. Simple, Tasty, Attractive and goes with just about anything. You can adjust the amounts to your liking as potatoes come in all sizes. Southern all the way!

Provided by NcMysteryShopper

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

5 medium potatoes (White or Red)
1/2 cup sour cream
1/8-1/4 cup fresh parsley (Adjust to your liking)
3 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt

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).

Nutrition Facts : Calories 230.6, Fat 9.9, SaturatedFat 6.2, Cholesterol 23.7, Sodium 256.3, Carbohydrate 32.2, Fiber 4, Sugar 1.5, Protein 4.4

ENGLISH PARSLEY POTATOES



English Parsley Potatoes image

A classic British potato dish, which is probably traditionally served with roast beef, English mustard and green peas. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters Publishers. A suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. I've only made this dish with new potatoes, and served it as an accompaniment to grilled or BBQd meat.

Provided by bluemoon downunder

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

900 g new potatoes, washed, unpeeled, boiled until cooked through
1 yellow onion
2 garlic cloves, finely chopped
50 g unsalted butter
2 tablespoons plain flour
300 ml reduced-sodium vegetable broth
300 ml low-fat double cream
1 teaspoon dried thyme
1 bunch parsley, stalks removed, finely chopped
1 tablespoon Worcestershire sauce
1 egg yolk
salt & freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 307.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 74.1, Sodium 61.1, Carbohydrate 46.8, Fiber 5.7, Sugar 3.4, Protein 6.1

PARSLEY POTATOES



Parsley Potatoes image

The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

2 pounds potatoes, peeled and cut into 2-inch pieces
1/2 cup butter, melted
1/4 cup minced fresh parsley
Salt and pepper to taste

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.

Nutrition Facts :

CLASSIC PARSLEY POTATOES



Classic Parsley Potatoes image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

2 1/2 pounds small new potatoes, peeled
Salt
2 tablespoons unsalted butter
2 tablespoons finely minced flat-leaf parsley
Freshly ground black pepper

Steps:

  • Place the potatoes in a saucepan with salted water to cover. Bring to a boil, reduce heat to a simmer and cook about 20 minutes, until the potatoes are tender. Drain them and return to the saucepan.
  • Add the butter and roll the potatoes in it until it melts. Gently toss the potatoes in the parsley, season with salt and pepper and serve at once.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams

PARSLEY POTATOES



Parsley Potatoes image

Provided by Pierre Franey

Categories     easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

8 red waxy new potatoes, about 1 pound
Salt to taste if desired
1 tablespoon butter
1 tablespoon finely chopped parsley

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.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 406 milligrams, Sugar 1 gram, TransFat 0 grams

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