New Potatoes in Sour Cream Sauce

When we have plenty of new potatoes, we like this dish, especially when our parsley is also looking good.  Simple and tasty is just right.  Serve with any fish, meat or poultry and a colorful salad.  

New Potatoes in Sour Cream Sauce

  1        pound  new potatoes -- scrubbed

  2        tablespoons  butter

  2        tablespoons  flour

  1        cup  skim milk or whole milk

  1        teaspoon  chicken base or chicken broth granules

     ¼     cup  sour cream

  1         teaspoon  dried parsley or 1 tablespoon fresh chopped parsley

Scrub new potatoes and cut large ones in half, so they are all about the same size; simmer until tender for about 16-20 minutes. Drain.

In small saucepan, melt butter; stir in flour. Cook over medium heat for 2 minutes; remove from heat and stir in milk. Return to heat, stirring occasionally until thick. Stir in chicken broth granules, sour cream and parsley; heat only long enough to warm the sour cream. Do not let it boil.

Place potatoes in a serving bowl; pour the sauce over them.

4 Servings

Per Serving with skim milk: 209 Calories; 9g Fat (38.6% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 198mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 Fat.