Tuesday, February 12, 2013

Creamed Potatoes and Abraham Lincoln

Happy Birthday Abraham Lincoln. In honor of the day, we had creamed potatoes for dinner. According to a small cookbook on my shelf, President Lincoln enjoyed this side dish.
It's pretty simple fare. The key to making good creamed potatoes is to cook the potatoes in a small amount of water. This makes a nice starchy outside in which the creamed part sticks really well.

Creamed Potatoes

2 cups of diced yukon gold potatoes
salt and pepper to taste
1 cup milk
1 1/2 tablespoons butter (not margarine)
1 1/2 tablespoons all-purpose flour

Peel and dice the potatoes. Add potatoes to a 2 qt. cookpot, add just enough salted water to barely cover the potatoes and cook until fork tender. Don't overcook them. You want the potatoes to hold their shape. Drain the potatoes well in a colander.
While the potatoes are draining, use the same cookpot to brown the 1 1/2 tablespoons of butter. Stir the flour into the browned butter, add the milk and cook until thickened. Season generously with salt and pepper. Add the well drained potatoes to the creamed mixture (basically it's a gravy).

There you have it, a nice rustic side dish. I imagine this to have been served along with venison. We had Parmesan Chicken with our creamed potatoes.

Honest Abe's place is the next Presidential visit I hope to make.

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