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The sweet potatoes and lightened sauce—made with flour and low-fat milk—keep it healthier than butter- and cream-laden versions. Don’t cut your sweet potatoes too thin—they’ll turn mushy ...
During last 5 to 10 minutes of potato cooking time, heat cream and butter in a small saucepan on medium-low; cook until butter melts and mixture is very warm, about 5 minutes. Set aside, and keep hot.
Sweet Potato Gratin. Just like the OG potatoes au gratin, these sweet potatoes (including purple AND orange ones) are layered with plenty of cheese and herby cream sauce and baked until golden ...
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
Creamy potato soup loaded with flavor from ham, Worcestershire sauce, hot sauce and green onions. Get the recipe: Slow Cooker Mississippi Sin Potato Soup Plain Chicken
4. Baked Potato Wedges. Potato wedges make any meal seem more complete and nourishing. The wedge shape lets the potatoes crisp on the outside while the inside stays soft, for a pleasurable ...
An old fashioned dessert of partially set jelly whipped to a foam consistency. [196] [197] Sago plum pudding A variation of the British Christmas pudding; Steamed pudding with sultanas, rum and sago. [198] Lemon delicious: Lemon rind and juice mixed into a pudding mixture and baked until the lemon separates, forming a two layered dessert. [199 ...
Stir in the flour and cook 1 minute, then whisk in the heavy cream and milk. Add the remaining ½ teaspoon salt and the nutmeg. Bring to a simmer, whisking until smooth.