Along my gravel road, winter has been in full swing for two months. With the amount of snow on the ground, people in these parts are thinking the groundhog was mighty optimistic when he predicted only six more weeks of winter.
So what’s a person with raging cabin fever and a life-threatening snow overdose to do? Eat comfort food, which in my case means some sort of potatoes at supper, the thought of which probably has carb hawks shaking their heads.
But here’s the deal. One of my main motivations for sticking with my daily exercise regime is so I can eat potatoes now and then. My absolute favorite is mom’s recipe for the most comforting of all comfort foods, creamed potatoes. Yum!
Dorothy’s Creamed Potatoes
Peel, wash and slice 4 – 5 medium potatoes into 1/2 inch cubes. Put cubed potatoes in a saucepan and add water until the bottom 1/3 of the cubes are covered. Heat pan, uncovered, over high heat until the potatoes boil. Then turn down the heat and cover pan. Maintain a slow boil until potatoes are soft around the edges and firm in the middle. Remove from heat. Do not drain off water. Add 2 – 3 tablespoons of butter, 1/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle 1 tablespoon flour over all and stir well. Put pan back on low heat and add milk a tablespoon or two at a time, stirring constantly. Continue adding milk until the creamed mixture boils and reaches the consistency you desire.
Sorry the amounts aren’t exact, but this is a recipe Mom showed me how to make, and her amounts were by guess and by golly. So play with the recipe until you perfect it. The way this winter is going, you still have several months available to practice!
