Potatoes Creamed in a Double Boiler Recipe
Ingredients
| 4 large potatoes, peeled and cut into 1/2-inch cubes | ||
| 1 or 2 tablespoons grated onion | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Ground nutmeg | 1/8 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Paprika | ||
Directions
Soak the potatoes in a bowl of cold water for 30 minutes.
Drain and dry between paper towels.
Place the potatoes and the remaining ingredients except paprika into the top of a double boiler.
Cook covered over boiling water for about 45 minutes or until the potatoes are tender and the sauce thick.
Check the boiling water; it may have to be replenished.
Check for moisture.
Potatoes absorb liquids differently and it may be necessary to add a little more cream or hot water, 2 tablespoons at a time, to get the desired consistency.
Sprinkle with paprika before serving.
Drain and dry between paper towels.
Place the potatoes and the remaining ingredients except paprika into the top of a double boiler.
Cook covered over boiling water for about 45 minutes or until the potatoes are tender and the sauce thick.
Check the boiling water; it may have to be replenished.
Check for moisture.
Potatoes absorb liquids differently and it may be necessary to add a little more cream or hot water, 2 tablespoons at a time, to get the desired consistency.
Sprinkle with paprika before serving.
Chef
