Skillet Cream Potatoes

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 5

ingredients

• 4 -5 potatoes
• 1⁄2 cup boiling water
• 1⁄2 teaspoon salt
• 1⁄2 cup milk (or cream)
• 2 tablespoons parsley, chopped

directions

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.

Reviews

[Homey]

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

 

[Queen Puff]

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

 

[NoraMarie]

Nice change to do potatoes.Very good

 

[Jezski]

So THAT'S where I got this recipe!Surprisingly good. A fall-back-on, very reliable recipe, quick and tasty, with little effort. I've made this for many years. Usually I use sour cream instead of milk or cream. Don't forget the parsley.