Creamed Herbed Potatoes

We are big potato eaters.  These potatoes are so good and a nice change from fried and/or mashed potatoes all the time.  They are easy and oh so good!  Give them a try

Creamed Herbed Potatoes

3 large potatoes, peeled and cut into about 1" chunks
2 Tbsp. real butter
4 cups water
1 can evaporated milk
1 Tbsp. dill
1 Tbsp. basil
2 Tbsp. salt
2 Tbsp. ground pepper


Thickening:  1/3 cup water + 2 heaping Tbsp. cornstarch (beat together)

Boil potatoes just until they are tender, but not really soft like mashed potatoes.  Drain off excess water and put potatoes back in the pan.  Reduce heat to medium/low and add 2 Tbsp. butter and 1 can evaporated milk.  Add seasonings and gently stir with a rubber spoon to combine.  Be gentle so as not to mash the potatoes. 

Remove from heat and immediately add in the thickening above, a little at a time.  You may or may not need all of it, so just use about 1/2 then add more if you need it.  The milk will immediately start to thicken.  Once it is the desired consistency, serve immediately.

Note:  When you are warming these up as leftovers, they will be pretty thick, so just add a little evaporated milk to thin them right back out to the desired consistency.

Enjoy!