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My Cream Potatoes

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“I love good cream potatoes. I learned how to make this from my Great Aunt Minnie. She always had a bowl on the table at meals. **NOTE** When I don't have fat back meat, I use a chicken bouillon cube in the water while boiling taters. You can use regular potatoes to replace red potatoes.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and peel potatoes.
  2. Before adding potatoes to the pot, fry a 2-inch slice of fat back in the pot til browned.
  3. Leave grease in pot and remove strip and discard (or put 1 cube chicken bouillon in the water while cooking).
  4. Add potatoes and water to grease in the pot and bring to a boil.
  5. Cook 20 minutes or until tender.
  6. Drain potatoes.
  7. Put potatoes in a mixer bowl and add milk, whipping cream, salt, pepper and butter and cream to texture you prefer (use more or less milk if needed).

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