Skillet Cream Potatoes

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.
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 4 -5 potatoes
- 1⁄2 cup boiling water
- 1⁄2 teaspoon salt
- 1⁄2 cup milk (or cream)
- 2 tablespoons parsley, chopped
directions
- Peel potatoes and dice into a skillet.
- Add boiling water and salt.
- Cover and cook 10 minutes, or until potatoes are tender.
- Uncover and simmer until water has almost evaporated.
- Add milk or cream.
- Season to taste. Cook until slightly thickened, stirring gently with a fork.
- Sprinkle with chopped parsley.
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RECIPE MADE WITH LOVE BY
@ccferne
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@ccferne
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"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."
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Loved these. My old way of making mashed potatoes is much more time consuming...peeling potatoes, covering with water and waiting, waiting, waiting for the water and potatoes to boil. Ccferne's way is much faster! Very tasy potatoes. I just added some of Paula Deen's House Seasoning Mix and it was great. My family is not a fan of parley but I thought it made the dish look so pretty. Thanks! Made for PAC Fall 2009
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