Ingredients
1 Tbsp. butter or margarine
1 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. minced onion
1 cup heavy cream
1 quart sliced potatoes (cooked)
1 tsp chopped parsley
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a large saucepan melt the butter then mix in the flour, salt and pepper to make a smooth paste. Stir in the onion and cream. Cook stirring until the mixture is smooth and thickened. Add the potatoes and continue to cook until the potatoes are heated through; sprinkle on the parsley. Makes 6 servings.