Creamed Potatoes are a delightful comfort food, so I was pleased to find a hundred-year-old recipe for Quick Creamed Potatoes.
Here’s the original recipe:
I am unclear whether this recipe calls for raw potato slices or previously cooked potato slices. When I made this recipe, I used raw potato slices and had issues with the milk scorching on the bottom of the pan. I tried to gently stir the potato mixture while it was cooking, but it took about 15 minutes for the potatoes to soften and it was really difficult to stir well enough to prevent scorching.
Here’s the recipe updated for modern cooks:
Quick Creamed Potatoes
2 cups potatoes, sliced
2 tablespoons flour
1 1/2 cups milk
1 tablespoon butter
1/2 teaspoons salt
1 tablespoon parsley, chopped (fresh or dried)
Put potato slices in a bowl; dredge with flour and toss until the potato slices are partially coated with flour. Put in a saucepan and add milk. Gently cook using medium heat until the milk is hot; reduce heat to medium low and continue cook until the potato slices are soft while frequently gently lifting the potato slices and stirring. (Be sure to stir to the very bottom of the pan, since the milk will easily scorch). Remove from heat. Add butter, salt, and pepper; gentry stir to combine. Put in serving dish and sprinkle with parsley.