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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