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Creamed Red Potatoes

Yield 8 servings


  • 8 medium-size red potatoes, peeled and cubed
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley

How to Make It

  1. Combine first 4 ingredients in a Dutch oven. Cook over low heat 35 minutes or until potatoes are fork tender (do not allow mixture to boil). Stir in butter; sprinkle with chives and parsley. Serve immediately.

Oxmoor House Homestyle Recipes