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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My grandmother made this with raw milk, which she shook before using it, so it would be rich. I use half milk and half cream, though because of pasteurization, the flavor isn't the same. Ingredients:
2 lb. new potatoes |
4 t. butter |
3/4 c. milk |
3/4 c. cream |
1/2 t. salt |
1/2 t. pepper |
chopped parsley |
additional salt and pepper |
Directions:
1. Peel the potatoes. If you have large ones, halve them.
2. Melt the butter in a saucepan, and add the potatoes. Add the milk, cream, salt, and pepper, and bring to a boil. Cover tightly, turn the heat down as low as you can, and simmer for 30 minutes, checking the potatoes every 10 minutes or so. If the potatoes start to stick, add a bit more milk or cream (it depends on how low your burner goes). After 30 minutes, remove the lid, and continue simmering, for an additional 15 minutes. The starch from the potatoes will thicken the milk and cream, forming a sauce. Taste, add salt and pepper if needed (these always seem to need salt), and garnish with parsley.
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