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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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So creamy and so good! I use fresh thyme and tarragon. I think this came from an old TOH. Ingredients:
2 1/2 lbs unpeeled small red potatoes, cut into 1-inch slices |
1 teaspoon salt |
1 (8 ounce) package cream cheese, cubed |
1 cup buttermilk |
1 bunch green onion, chopped |
1 teaspoon dried thyme |
1 teaspoon dried tarragon |
1/4 teaspoon pepper |
3 tablespoons minced fresh parsley |
Directions:
1. Place potatoes in saucepan and cover with water; add salt.
2. Bring to a boil; reduce heat and cover and cook for 15-20 minutes or until tender.
3. Meanwhile in another saucepan, combine the cream cheese and buttermilk; cook and stir ove rmedium heat until cheese is melted and mixture is smooth.
4. Remove from the heat and add the onions, thyme, tarragon and pepper.
5. Drain potatoes and place in a serving bowl; add cream sauce and toss to coat.
6. Sprinkle with parsley.
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