Skillet Cream Potatoes

40 mins

4 servings

4.5/5 (4 reviews)

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.

Ingredients

Instructions

Peel potatoes and dice into a skillet.
Add boiling water and salt.
Cover and cook 10 minutes, or until potatoes are tender.
Uncover and simmer until water has almost evaporated.
Add milk or cream.
Season to taste. Cook until slightly thickened, stirring gently with a fork.
Sprinkle with chopped parsley.

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Potato

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Amount Per Serving
Calories 184.2
% Daily Value*
Total Fat 1.3g	2%
Cholesterol 4.3mg	1%
Total Carbohydrate 38.8g	14%
	Dietary Fiber 4.8g	17%
	Sugars 1.7g
Protein 5.4g

Amount Per Serving

Calories 184.2

% Daily Value*

Total Fat 1.3g

Cholesterol 4.3mg

Total Carbohydrate 38.8g

14%

Dietary Fiber 4.8g

17%

Sugars 1.7g

Protein 5.4g