Recipe by It's loose again
I keep milk on hand on Sundays for visits by my granddaughters. We don't drink milk. This recipe lets me use up the extra.I don't bother with the potato flour. From "Feast of Italy", 1973, consulting chef: Giorgio Gioco. Prep time includes cooling the potatoes.
- 2 1⁄4 lbs potatoes
- 4 tablespoons butter
- 2 cups milk
- 1⁄2 cup light cream
- 1 teaspoon potato flour
- black pepper
- 2 tablespoons chopped parsley
Directions See How It's Made
- Wash but do not peel the potatoes. Boil the potatoes in a small amount of salter water for 10 minutes. (If you don't have heavy cookware, cover the pot with aluminium foil, then with the lid). The potatoes will partially cook in their own steam which prevents loss of flavor and wateriness. Remove from heat.
- When the potatoes have cooled, peel them and cut them into large cubes.
- Brown the butter in a large saucepan over medium heat. Add the potatoes and brown them.
- Pour in the milk and cream. Bring to a boil for a few minutes, then thicken the sauce with the potato flour disolved in a little water.
- Simmer until potatoes are tender, 15-20 minutes. Season with salt and pepper to taste.
- Serve garnished with chopped parsley or chives.