A side dish that I grew up with were these delicious potatoes…cooked in cream and seasoned simply with salt and pepper. There’s something about the flavor of cream and potatoes paired with pepper that just takes me back in time.
I realized a few weeks ago that I’ve never actually made these tasty taters myself. Which is crazy because they are easy to throw together and OH SO GOOD.
And, yes, they are devilishly delicious. I mean, it’s pretty much straight up cream with some potatoes thrown in for good measure. But the peels are healthy, so there ya go!
Cream and Potatoes
From Phyllis and Hans Wallin (Jane’s parents)
- About 6 good-sized red potatoes (go with a less starchy potato, like new potatoes, if you can)
- 1 pint cream
- Salt & pepper, to taste
- 1 tablespoon each of olive oil and butter
Chop potatoes into evenly-sized, bite-sized pieces. Heat butter and olive oil over medium heat. Add potatoes and cook over medium-low to medium heat until potatoes have softened and can be cut easily with a thin knife. I usually cook the potatoes with the lid on the pan and stir them every few minutes.
Pour cream over potatoes and season to taste with salt and pepper, about 1/4 to 1/2 teaspoon of each. Make sure there is enough pepper that you can taste it. Heat over medium-low heat uncovered until hot and cream has started to thicken. The potatoes will help thicken the sauce, which is good but is also why I like to use red potatoes so that they hold their shape and don’t thicken the cream too much.