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Juice Potatoes Recipe

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This recipe for Juice Potatoes is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
New little potatoes that can be scraped instead of peeled
1 T. butter
1 T. flour
1½ c. milk
¼ tsp. salt

(The number of potatoes, as well as the ingredients, can be adjusted according to the number of people you are serving.
Directions:
Directions:
Scrape the skins from the potatoes. Boil in salted water in a covered saucepan, over medium heat, until tenderr. Drain the potatoes and set aside in covered pan to keep warm. In a separate saucepan, melt butter over low heat. Stir in flour, salt, and a dash of white pepper. Add milk. Increase heat to medium and cook, stirring constantly, until mixture thickens and bubbles. Add the potatoes to the sauce in a bowl and serve.
Personal Notes:
Personal Notes:
My mother used to make "Juice Potatoes" in later summer when we dug the new little potatoes from the garden.

Now I get the potatoes from the Farmer's Market and serve them with a veggie dinner of corn on the cob, fresh green beans, buttered beats, and cucumbers or tomatoes--all from the Farmer's Market.

 

 

 

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