Mycreampotatoes Recipes

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

Ingredients

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.

MY CREAM POTATOES

My Cream Potatoes image

I love good cream potatoes. I learned how to make this from my Great Aunt Minnie. She always had a bowl on the table at meals. NOTE When I don't have fat back meat, I use a chicken bouillon cube in the water while boiling taters. You can use regular potatoes to replace red potatoes.

Provided by Marsha D.

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 red potatoes (vary in size)
6 cups water
2 inches fat, back
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1/2 cup milk
2 tablespoons butter

Steps:

Wash and peel potatoes.
Before adding potatoes to the pot, fry a 2-inch slice of fat back in the pot til browned.
Leave grease in pot and remove strip and discard (or put 1 cube chicken bouillon in the water while cooking).
Add potatoes and water to grease in the pot and bring to a boil.
Cook 20 minutes or until tender.
Drain potatoes.
Put potatoes in a mixer bowl and add milk, whipping cream, salt, pepper and butter and cream to texture you prefer (use more or less milk if needed).

Nutrition Facts : Calories 337.6, Fat 19.6, SaturatedFat 12.1, Cholesterol 67.4, Sodium 457.5, Carbohydrate 36, Fiber 3.7, Sugar 2.2, Protein 5.6

CREAMED POTATOES - MY FAVORITE

Creamed Potatoes - My Favorite image

These potatoes go well with any meat dish..we just love them..such a wonderful comfort food. I grew up eating these potatoes, my Gram made the best.. My pictures.

Provided by Cassie *

Categories Potatoes

Time 30m

Number Of Ingredients 8

Ingredients

2 lb potatoes, (about 6 ) peeled and cubed, about an inch size
1/4 c flour
3 Tbsp butter
1 tsp salt
1/4 tsp pepper
2 c milk
pinch nutmeg
fresh minced parsley

Steps:

1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!

WHIPPED CREAM POTATOES

Whipped Cream Potatoes image

We call them whipped cream potatoes even though the cream is never whipped. These are like the best scalloped potatoes ever but so much easier. They're like for lazy people! We have these every Easter because they are wonderful with ham or lamb.

Provided by deanna c

Categories Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 package simply fresh potatoes (shredded) or 2 lbs par boiled and shredded potatoes (as if for latkes)
1 pint heavy cream (2 of the little ones!)
onion salt
black pepper

Steps:

The day before, put potatoes in a glass casserole or baking dish.
Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
cover and refridgerate overnight.
The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.

Nutrition Facts : Calories 410.6, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.2, Carbohydrate 3.3, Sugar 0.1, Protein 2.4

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