POTATOES AND THICKENING
A family favorite that my mother used to make with fresh vegetables. She would use new potatoes (red) and make a thick creamy sauce. This is one of my all time favorite potato sides. One of my friends told me that her mother made them and called them boarding house potatoes. Whatever the real name they are delicious!
Provided by Janice Ross
Categories Potatoes
Time 35m
Number Of Ingredients 6
Steps:
- 1. Peel and cut potatoes in chunks of your choice. In a saucepan boil them covered in water until tender. Pour off water leaving 1/2 cup in saucepan with potatoes. Put your butter in with the potatoes. Just drop the butter in the pan with the potatoes and water. Make sure it is boiling.
- 2. In a small bowl or I use a coffee cup mix flour and water together until thick. You may have to add a little water but you want it like cake batter consistency. Pour this in the saucepan with potatoes make sure they are still boiling in the little bit of water in the pan. Pour in milk, salt and pepper. Keep stirring so the milk does not scorch and turn down heat. Depending on how thick you want your potatoes and thickening you may have to adjust your milk. You do not want the sauce thin though.
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