Potatoes in Cream Sauce
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 4Idaho potatoes, about 1¾ pounds
- Salt to taste if desired
- 1cup heavy cream
- ⅓teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- ½cup finely chopped scallions
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
374 calories; 22 grams fat; 14 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 665 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
- Step 2
Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
- Step 3
Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
- Step 4
Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.
Private Notes
Comments
I added some chicken broth and more cream. I turned it into a wonderful simple potato and cream soup!