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Potatoes Hashed in Cream

Carol Connor

Bake at 350° until tender but firm 4 medium potatoes.

Cool, peel, and chop. Set aside.

Melt 2 tbsp butter. Stir in 1 tbsp flour. Stir until foamy.

Add slowly, 1 cup heavy cream. Cook and stir until cream mixture bubbles.

Add potatoes, mix well, spoon into baking dish.

Dot with 2 tbsp butter, salt and pepper.

Bake at 350° about 30 minutes.

Serves 4.

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