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.

3 comments:

  1. So simple yet, I never thought of it. Thank you.

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  2. This looks delicious, right up my husband's alley! I am going to try this with the addition of peas. I never comment here, but would like to say I LOVE your blog, and your down-home style recipes! Thanks!

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    Replies
    1. Now that's the way to cook...make it your own. Peas are an excellent idea.
      Thanks for visiting.

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