Iced Potatoes
Iced Potatoes
Ingredients
For the Iced Potatoes
- 9 Yukon Gold potatoes, medium, peeled and cut into bite-sized pieces
For the Creamy "Icing" Sauce
- 1/2 stick unsalted butter
- 1/4 cup all-purpose flour
- 1 cup reserved potato water
- 1 cup heavy whipping cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Place the peeled and bite-sized cut potatoes into a large pot. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat.
⏱️ 10 min
- 2
Once boiling, reduce heat slightly and cook the potatoes for exactly 6 minutes. They should be tender but not mushy.
⏱️ 6 min
- 3
Carefully drain the potatoes, reserving 1 cup of the starchy potato water. Set both the drained potatoes and reserved water aside.
⏱️ 2 min
- 4
Using the same pot (no need to clean), melt the unsalted butter over medium heat.
⏱️ 1 min
- 5
Once the butter is melted, add the all-purpose flour and whisk continuously for 2 minutes to create a roux. It should be lightly golden.
⏱️ 2 min
- 6
Gradually whisk in the reserved 1 cup of potato water until the mixture is smooth and begins to thicken.
⏱️ 3 min
- 7
Stir in the heavy whipping cream. Bring the sauce to a gentle simmer, then season with kosher salt and freshly ground black pepper to your taste.
⏱️ 3 min
- 8
Return the drained potatoes to the pot with the creamy sauce. Gently toss until all the potatoes are thoroughly coated with the "icing."
⏱️ 1 min
- 9
Serve immediately as a comforting side dish. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Iced Potatoes
Ingredients
For the Iced Potatoes
- 9 Yukon Gold potatoes, medium, peeled and cut into bite-sized pieces
For the Creamy "Icing" Sauce
- 1/2 stick unsalted butter
- 1/4 cup all-purpose flour
- 1 cup reserved potato water
- 1 cup heavy whipping cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Place the peeled and bite-sized cut potatoes into a large pot. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat.
⏱️ 10 min - 2
Once boiling, reduce heat slightly and cook the potatoes for exactly 6 minutes. They should be tender but not mushy.
⏱️ 6 min - 3
Carefully drain the potatoes, reserving 1 cup of the starchy potato water. Set both the drained potatoes and reserved water aside.
⏱️ 2 min - 4
Using the same pot (no need to clean), melt the unsalted butter over medium heat.
⏱️ 1 min - 5
Once the butter is melted, add the all-purpose flour and whisk continuously for 2 minutes to create a roux. It should be lightly golden.
⏱️ 2 min - 6
Gradually whisk in the reserved 1 cup of potato water until the mixture is smooth and begins to thicken.
⏱️ 3 min - 7
Stir in the heavy whipping cream. Bring the sauce to a gentle simmer, then season with kosher salt and freshly ground black pepper to your taste.
⏱️ 3 min - 8
Return the drained potatoes to the pot with the creamy sauce. Gently toss until all the potatoes are thoroughly coated with the "icing."
⏱️ 1 min - 9
Serve immediately as a comforting side dish. Enjoy!
⏱️ 1 min