![]() Then add in a cup of cold sour cream and stir until incorporated. Once the mixture is creamy and thick, remove it from the burner. While stirring, pour in a 1/2 cup of both low-sodium chicken broth and whole milk. Next sprinkle the 4 tablespoons of all purpose flour over top, stir it into the butter and cook for 2 to 3 minutes. Once soft add in the minced clove of garlic and cook for a minute or two. Once melted, add in a 1/2 cup (I eyeball it) diced yellow onion and cook until softened. In a 10-inch skillet melt 4 tablespoons of unsalted butter and a pinch of kosher salt. Not pictured is the huge mess from the over boil. When the timer *dings* remove the pot off of the burner and pour the potatoes into colander that is set into a sink and let them cool a little. The potatoes should still have a little resistance when you try to pierce them with a fork and will finish cooking in the oven. I like to leave some of the skin on to really drive the “hey guys, these homemade cheesy potatoes are made from scratch” appearance.īring to a boil and cook until the potatoes are just tender. Roughly peel 3 pounds of russet potatoes. Start by filling a large pot 2/3 of the way full with cold water. I swear I’m so hyped that I’m having cheesy potatoes on a Monday!
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