English Creamed Parsley Potatoes

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This English creamed parsley potatoes recipe is a delightful side dish that combines the creamy goodness of potatoes with the fresh flavors of parsley. With just a few simple ingredients, this recipe is easy to make and perfect for any occasion. The potatoes are cooked until tender, then tossed in a rich and velvety cream sauce infused with the vibrant taste of parsley. The result is a comforting and flavorful dish that will impress your family and friends.

Keywords: English, creamed, parsley, potatoes, recipe.

English creamed parsley potatoes recipe details

English creamed parsley potatoes recipe, recipe Rating: 4.7
Number of votes:118

Parsley and potatoes go great together. These potatoes are great with steak and go down a storm at my family BBQs.
Ready in: 35 mins

Ingredients

Serves: 4

• 1 3/4 pounds all-purpose potatoes, peeled and cut into 1/4-inch slices
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 1/2 cup milk
• about 1/2 cup vegetable stock
• 1 large bunch parsley, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 egg yolk
• Salt and pepper, to taste

Preparation method

Prep: 10 mins | Cook: 25 mins

1. Put potatoes into a pan of cold, salted water and bring to the boil. Turn down heat and simmer for 10 minutes, or until slightly tender.
2. Melt butter in a large saucepan and fry onion until transparent. Stir in flour and cook, while stirring, for 1 minute. Remove from heat.
3. Mix together the milk, cream, and stock in a bowl and pour into the saucepan slowly, while stirring. Place back on heat and whisk until sauce boils.
4. Drain potatoes and stir into the sauce. Add half the parsley and Worcestershire sauce, then season with salt and pepper.
5. Simmer the potatoes gently in the sauce for 10 minutes, stirring occasionally. Lightly whisk the egg yolk with most of the remaining parsley, then stir carefully but thoroughly into the potatoes.
6. Cook for a further minute without letting the sauce boil. Serve sprinkled with remaining parsley.Shortcut

Can use dried parsley if you can’t get your hands on fresh.