Iced Potatoes
Iced Potatoes
Ingredients
For the Iced Potatoes
- 4 Yukon Gold potatoes, medium, peeled and cut into bite-sized pieces
- 1/2 stick unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the peeled and cut potatoes into a large pot. Cover the potatoes with cold water, ensuring they are fully submerged. Bring the water to a boil over high heat.
⏱️ 10 min
- 2
Once boiling, reduce heat to medium-high and cook the potatoes for about 6 minutes, or until they are tender when pierced with a fork but still firm and not mushy.
⏱️ 6 min
- 3
Carefully drain the cooked potatoes, reserving approximately 1 cup of the potato cooking water. Set the drained potatoes aside.
⏱️ 2 min
- 4
Using the same pot, melt the unsalted butter over medium heat until fully liquefied.
⏱️ 2 min
- 5
Add the all-purpose flour to the melted butter, stirring constantly with a whisk to create a smooth roux. Cook the roux for about 2 minutes, stirring continuously, to cook out the raw flour taste.
⏱️ 2 min
- 6
Gradually pour the reserved potato water into the roux while whisking vigorously to prevent lumps. Once fully incorporated, slowly add the heavy whipping cream, continuing to whisk until the sauce thickens to a creamy consistency.
⏱️ 5 min
- 7
Season the creamy sauce (the 'icing') with kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed.
⏱️ 1 min
- 8
Return the cooked potatoes to the pot with the sauce. Gently toss the potatoes to ensure they are thoroughly coated in the rich, creamy 'icing'.
⏱️ 1 min
- 9
Serve the Iced Potatoes immediately as a comforting side dish.
Kitchen Tools
Nutrition Facts (per serving)
Iced Potatoes
Ingredients
For the Iced Potatoes
- 4 Yukon Gold potatoes, medium, peeled and cut into bite-sized pieces
- 1/2 stick unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the peeled and cut potatoes into a large pot. Cover the potatoes with cold water, ensuring they are fully submerged. Bring the water to a boil over high heat.
⏱️ 10 min - 2
Once boiling, reduce heat to medium-high and cook the potatoes for about 6 minutes, or until they are tender when pierced with a fork but still firm and not mushy.
⏱️ 6 min - 3
Carefully drain the cooked potatoes, reserving approximately 1 cup of the potato cooking water. Set the drained potatoes aside.
⏱️ 2 min - 4
Using the same pot, melt the unsalted butter over medium heat until fully liquefied.
⏱️ 2 min - 5
Add the all-purpose flour to the melted butter, stirring constantly with a whisk to create a smooth roux. Cook the roux for about 2 minutes, stirring continuously, to cook out the raw flour taste.
⏱️ 2 min - 6
Gradually pour the reserved potato water into the roux while whisking vigorously to prevent lumps. Once fully incorporated, slowly add the heavy whipping cream, continuing to whisk until the sauce thickens to a creamy consistency.
⏱️ 5 min - 7
Season the creamy sauce (the 'icing') with kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed.
⏱️ 1 min - 8
Return the cooked potatoes to the pot with the sauce. Gently toss the potatoes to ensure they are thoroughly coated in the rich, creamy 'icing'.
⏱️ 1 min - 9
Serve the Iced Potatoes immediately as a comforting side dish.