Creamy Potatoes

    Creamy Potatoes


    15 people made this

    A slightly different way to prepare steamed potatoes as a side dish. They make their own creamy sauce. Try this instead of mashed potatoes.

    Serves: 4 

    • 1 3/4 cups (450ml) vegetable stock
    • 1/4 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • 7 potatoes, quartered
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium pot over medium-high heat combine vegetable stock, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes or until potatoes are tender; drain, reserving stock.
    2. In a small bowl combine cornflour and water; add to stock and cook stirring constantly over medium heat until mixture thickens into a sauce. Serve sauce over potatoes.

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