Recipe by HB Test Kitchen | ^{_{Photo: Stacy Spensley (CC 2.0)}}

Steamed Potatoes with Creamy Sauce

Steamed potatoes are a versatile side dish that goes well with various meals. Enjoy them alongside roasted meats or grilled fish. Why not take simple steamed potatoes to another level by covering them with a smooth, creamy sauce for an extraordinary celebration during festive holidays or any other noteworthy event?

Servings: 4-6

PREP TIME: 5 minutes + COOK TIME: 20 minutes = TOTAL TIME: 25 minutes

Difficulty: Easy

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Steamed Potatoes with Creamy Sauce

BY Hollywood Beat magazine Test Kitchen

Creamed Potatoes photo by Stacy Spensley (CC 2.0) — ^{Photograph by Stacy Spensley CC}

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Servings: 4-6 | Difficulty: Easy

PREP TIME: 5 minutes + COOK TIME: 20 minutes = TOTAL TIME: 25 minutes

Ingredients:

12 red or yellow new potatoes
1 heaping tablespoonful of butter
1 tablespoon of all-purpose flour
1/2 pint of half and half
10 drops of onion juice = approximately 1/10 teaspoon ( a scant of an 1/8 tsp) or 1/8 of an onion grated
Salt and pepper to taste
1 teaspoonful of chopped parsley

Directions:

Wash the new potatoes thoroughly to remove any dirt.
Steam the potatoes until a fork can easily pierce through them, about 15-20 minutes depending on size.
Prepare the Creamy Sauce While the potatoes are steaming, prepare the creamy sauce. In a skillet, melt the butter over medium heat.
Sprinkle the flour over the melted butter and stir continuously for a minute to form a roux.
Slowly pour in the half and half while stirring constantly to prevent lumps from forming.
Add the onion juice/grated onion, salt, and pepper to taste. Stir until the sauce thickens.
Once the sauce has thickened, remove the potatoes from the steamer and let them air-dry for about five minutes.
If desired, peel the steamed potatoes and cut them in half. Place them into the skillet with the creamy sauce.
Stir gently to coat the potatoes with the sauce. Simmer for an additional five minutes to allow the flavors to meld together.
Sprinkle the chopped parsley over the potatoes for a touch of freshness and added flavor.
Serve the steamed potatoes with the creamy sauce while still hot.

Tips

Here are some tips for making Steamed Potatoes with Creamy Sauce:

Choose the right potatoes: For steamed potatoes, go for waxy varieties like new potatoes or Yukon Gold. They hold their shape well after cooking.
Prepare the potatoes: Wash the potatoes thoroughly and remove any dirt. If desired, peel the potatoes, although leaving the skin on can add texture and flavor. Cut the potatoes into equal-sized pieces for even cooking.
Steam the potatoes: Place the potato pieces in a steamer basket and set it over a pot of simmering water. Cover the pot and steam the potatoes until they are tender when pierced with a fork, usually around 15-20 minutes. Avoid overcooking as it can make them mushy.
Season the sauce: Season the creamy sauce with salt, pepper, and any other desired spices or herbs. Taste and adjust the seasoning according to your preference.
Serve and enjoy: Steamed Potatoes with Creamy Sauce make a delicious side dish. Serve them hot as a perfect accompaniment to grilled meats or as a standalone vegetarian option. Garnish with some fresh herbs like parsley or chives, if desired.

Notes:

To properly store steamed potatoes with cream sauce, follow these simple steps:

Allow the potatoes to cool: Before storing, let the steamed potatoes cool down completely. This will help prevent them from becoming mushy or losing their texture.
Use an airtight container: Transfer the cooled potatoes to an airtight container. Make sure the container is clean and dry to prevent any moisture from causing spoilage.
Refrigerate promptly: Place the airtight container with the potatoes and creamy sauce in the refrigerator. Cold temperatures will help preserve the freshness and flavor of the dish.
Eat within a few days: To preserve quality and flavor, it is best to eat the steamed potatoes with creamy sauce within two to three days.

By following these tips, you can enjoy your steamed potatoes with creamy sauce even after storage.