A Southern style alternative to mashed potatoes. Yummy!
- 4 Potatoes
- 2 tbsp Butter
- 2 tbsp All-purpose Flour
- 2 cups Milk
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Dried Parsley
Peel and cut potatoes into 3/4″ cubes. Place potatoes in a saucepan and cover with water. Bring to a boil, then reduce heat and cook for 20 minutes or until potatoes are tender.
White Sauce: In another pot, melt butter. Add flour, salt, and pepper and stir until coated. Add milk, stirring with whisk until smooth. Cook on medium heat until bubbles start to surface. Lower heat and continue stirring until thickened.
Drain potatoes, then place them in a serving bowl. Add white sauce and toss gently. Sprinkle with parsley on top. The creamed potatoes are now ready to serve.
I use skim milk in my white sauce and it thickens as if I had used cream. Using skim milk, I estimate 4 WW points per serving.