Skillet Cream Potatoes

READY IN: 40mins
Recipe by ccferne

Another from Fannie Farmer (1965). Do you sense that I'm getting rid of that tattered volume and saving the best of it here? Fannie suggests cooking and serving this in an electric skillet which can go "on the buffet for a party." I like to use lo-fat or non-fat evaporated milk in place of milk or cream for most creamed dishes and cream sauces.

Top Review by Homey

I added butter and skipped the parley. This is the way my grams taught me to make mash potatoes.

Ingredients Nutrition


  1. Peel potatoes and dice into a skillet.
  2. Add boiling water and salt.
  3. Cover and cook 10 minutes, or until potatoes are tender.
  4. Uncover and simmer until water has almost evaporated.
  5. Add milk or cream.
  6. Season to taste. Cook until slightly thickened, stirring gently with a fork.
  7. Sprinkle with chopped parsley.

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