Tuesday, December 17, 2013

Classic Creamed Potatoes

Creamed potatoes were always served with ham dinners when I was growing up.  They are creamy, comforting, and are guaranteed to make you feel like you're 8 years old again.  Well, almost.

These potatoes are even better the next day because the onion flavor has had a chance to develop.  So if you have time to make them in advance, reheat them in a covered casserole dish at 350 degrees until heated through, about 30 minutes.

Classic Creamed Potatoes
Serves 6
  • 2 lbs. potatoes, peeled and cut into ½ “ cubes
  • 3 T butter
  • 2 T onion, finely chopped
  • 3 T sprouted soft wheat flour
  • 1 t salt
  • ¼ t freshly ground pepper
  • 2 C whole milk
  • Optional garnish: Fresh parsley, minced & paprika
  1.  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, but not mushy.
  2. Meanwhile, in another saucepan, melt butter.   Gently saute onions.
  3. 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.
  4. Drain potatoes thoroughly and place back in pan.  Add cream sauce; toss gently to coat.
  5. Place in serving bowl.  Garnish with paprika and parsley, if desired.

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