MY CREAM POTATOES
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
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
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