Potatoes in Cream Sauce

Ingredients

• 4 Idaho potatoes, about 1 3/4 pounds
• Salt to taste if desired
• 1 cup heavy cream
• ⅓ teaspoon freshly grated nutmeg
• Pinch of cayenne pepper
• ½ cup finely chopped scallions
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    365 calories; 22 grams fat; 13 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 81 milligrams cholesterol; 37 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
2. Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
3. Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
4. Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.

10 minutes