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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love good cream potatoes. I learned how to make this from my Great Aunt Minnie. She always had a bowl on the table at meals. **NOTE** When I don't have fat back meat, I use a chicken bouillon cube in the water while boiling taters. You can use regular potatoes to replace red potatoes. Ingredients:
6 -8 red potatoes (vary in size) |
6 cups water |
2 inches fat, back |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup heavy whipping cream |
1/2 cup milk |
2 tablespoons butter |
Directions:
1. Wash and peel potatoes.
2. Before adding potatoes to the pot, fry a 2-inch slice of fat back in the pot til browned.
3. Leave grease in pot and remove strip and discard (or put 1 cube chicken bouillon in the water while cooking).
4. Add potatoes and water to grease in the pot and bring to a boil.
5. Cook 20 minutes or until tender.
6. Drain potatoes.
7. Put potatoes in a mixer bowl and add milk, whipping cream, salt, pepper and butter and cream to texture you prefer (use more or less milk if needed).
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