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Ingredients
4 Idaho potatoes, about 1 ¾ pounds
Salt to taste if desired
1 cup heavy cream
⅓ teaspoon freshly grated nutmeg
Pinch of cayenne pepper
½ cup finely chopped scallions
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
41 grams carbs; 67 milligrams cholesterol; 374 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 1 gram trans fat; 5 grams fiber; 665 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
- Step 2
Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
- Step 3
Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
- Step 4
Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.
Private Notes
Comments
I added some chicken broth and more cream. I turned it into a wonderful simple potato and cream soup!