Potatoes in Cream Sauce
Prep Time
30mins
Time to Table
30mins
Servings
10 (1/2 cup per serving)
Ingredients
- 24 small new or fingerling potatoes (about 1 1/2 pounds)
- 1/4 cup minced onion
- 2 tablespoons vegetable oil
- 2 tablespoons all purpose flour
- 1 cup milk
- 1 cup Daisy Sour Cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon sugar
- 1 tablespoon chopped fresh parsley
Ingredients
- 24 small new or fingerling potatoes (about 1 1/2 pounds)
- 1/4 cup minced onion
- 2 tablespoons vegetable oil
- 2 tablespoons all purpose flour
- 1 cup milk
- 1 cup Daisy Sour Cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon sugar
- 1 tablespoon chopped fresh parsley
Directions
- Scrub the potatoes clean and cut into bite-size pieces. Boil the potatoes in water until fork tender. Drain the potatoes. Place the potatoes in a large bowl and keep warm.
- Sauté the onions in the oil until softened. Stir the flour into the oil and whisk around for about a minute. Add the milk. Cook and stir until thickened.
- Remove from the heat and whisk in the sour cream, lemon juice, salt, pepper, and sugar.
- Pour the sauce over the drained potatoes and sprinkle with fresh parsley before serving.
- Calories:153
- Cholesterol:19
- Dietary Fiber:2
- Protein:4
- Sodium:263
- Total Carbohydrate:19
- Total Fat:7
