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Fall feast - homestyle potatoes
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| Artist: |
_ |
| Categories: |
Potatoes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Red potatoes | | 1/3
| cup | Whipping cream | | 2
| tbsp | Dijon mustard | | 1/4
| cup | Fresh mint or parsley, chop | | | Salt | | | Pepper |
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Procedures:
| 1 | Place potatoes in pot of cold salted water to cover. | | 2 | Bring to boil and boil for about 10 minutes, or until just tender. | | 3 | Drain well. | | 4 | slice potatoes thinly and return to pot. | | 5 | In a small bowl, mix together cream and mustard. | | 6 | Stir into potatoes. | | 7 | simmer over a low heat until sauce is slightly thickened and partially absorbed by potatoes. | | 8 | Stir in mint. | | 9 | Season with salt and pepper, if needed. | | 10 | [if you like garlic, peel and slice three cloves and cook along with the potatoes] |
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