Monday, September 8, 2008

Creamy Skillet Potatoes

(From Light and Tasty, Aug/Sept 2004, pg. 29)

7 cups cubed potatoes
1/3 cup chopped onion (about half of a medium onion)
2 T. all purpose flour
1 envelope Hidden Valley Ranch mix (dressing or DIPS)
1/2 t. dried parsley or 1 T. fresh parsley
1/4 t. salt
1/4 cup sour cream
2 cups milk

Boil potatoes in salted water until tender. Drain.

Spray non-stick oil in pot and saute onions and potatoes until browned.

In saucepan, combine flour, ranch mix, parsley and sour cream. Slowly stir in milk until combined. Bring to a boil until sauce is thick over medium heat.

Pour over potatoes and serve.

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