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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mother always made this dish with sour cream, but I substituted buttermilk and added more herbs. Thyme and tarragon give these saucy potatoes a fresh taste I really enjoy. -Lillian Julow, Gainesville, Florida Ingredients:
2-1/2 pounds unpeeled small red potatoes, cut into 1-inch slices |
1 teaspoon salt |
1 package (8 ounces) cream cheese, cubed |
1 cup buttermilk |
6 green onions, chopped |
1 teaspoon dried thyme |
1 teaspoon dried tarragon |
1/4 teaspoon pepper |
3 tablespoons minced fresh parsley |
Directions:
1. Place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, in another saucepan, combine the cream cheese and buttermilk; cook and stir over medium heat until cheese is melted and mixture is smooth. Remove from the heat; add the onions, thyme, tarragon and pepper.
3. Drain potatoes and place in a serving bowl; add cream sauce and toss to coat. Sprinkle with parsley. Yield: 6 servings.
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