Devilishly Delicious 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
  1. 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.
  2. Pour cream over potatoes and season to taste with salt and pepper, about ¼ to ½ 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.
Recipe by This Week for Dinner at