Creamy Potatoes

    25 minutes

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

    19 people made this

    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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    Reviews and Ratings
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    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)