Double boiler creamy potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Med-sized potatoes | |
| 1 | small | Onion |
| ½ | teaspoon | Salt |
| A pinch of nutmeg or grated rind of 1/2 lemon | ||
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Sour cream |
Directions
Pare and quarter the potatoes, cover with boiling water, add the onion, salt and pepper. Boil 15 minutes over direct heat. Drain well, add the butter, sour cream and nutmeg or lemon rind. Place on top of boiling water and simmer 40 minutes. Serve.
NOTES : In the spring top with fresh dill; in the winter try dried crushed mint. Either way, or without herbs, it is good. This is another of Dolly's creations.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 31, 1997