New Potatoes in Cream
A comforting and indulgent side dish featuring yellow baby potatoes in a rich and creamy sauce, perfect for any meal.
Ingredients
Main ingredients
- 3 lbs Yellow Baby Potatoes Choose uniform-sized potatoes for even cooking.
- 1 stick Butter
- 1/2 cup Flour
- 1 cup Heavy Cream Stir frequently to prevent scalding.
- 1 1/2 cups Milk
- Salt Adjust to taste.
- Pepper Adjust to taste.
Instructions
Preparation
- Add the yellow baby potatoes to a large pot and cover with water.
- Bring the water to a boil and cook the potatoes for about 25 to 30 minutes until tender.
- Drain the potatoes in a colander and set aside.
- In the same pot, melt the butter over medium-low heat.
- Sift in the flour, mixing until a paste forms.
- Gradually pour in the milk and heavy cream, stirring well.
- Season the mixture with salt and pepper, then gently fold in the cooked potatoes.
- Cover the pot and let it simmer for 5 to 10 minutes until the cream thickens.
- Stir again before removing from heat. Serve immediately.
Notes
Serve these creamy potatoes with grilled chicken or roasted vegetables. They can be stored in the refrigerator for up to 3 days. Reheat gently to avoid separating the cream.