Creamy Potatoes
A slightly different way to prepare steamed potatoes as a side dish. They make their own creamy sauce. Try this instead of mashed potatoes.
Ingredients
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
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- 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.
- 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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Reviews and Ratings
Global Ratings:
(14)
Reviews in English (10)
My family really enjoyed these. I thought they were good, but could have used a little stronger flavor. They were pretty simple to make. - 10 Oct 2003 (Review from Allrecipes USA and Canada)
This is an easy and good recipe. I also took the leftovers and browned them in a bit of olive oil the next night for supper! The recipe is very good if you watch calories! - 24 Jan 2010 (Review from Allrecipes USA and Canada)
Nothing great - very easy to make ... but they just lacked flavor overall. - 23 Dec 2004 (Review from Allrecipes USA and Canada)