Creamy Parsley Potatoes Recipes

MOM'S PARSLEY POTATOES

My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.

Provided by Bibi

Categories Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

Mom's Parsley Potatoes image

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g

Ingredients

2 pounds red potatoes, scrubbed and cut into 1-inch pieces
¼ cup unsalted butter
1 cup chopped onion
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅔ cup sour cream
⅓ cup shredded Gruyere cheese
⅓ cup chopped fresh parsley

CREAMY BUTTERMILK AND PARSLEY MASHED IDAHO® POTATOES

These creamy Idaho® gold potatoes are a special treat during the holidays and beyond! With just 7 ingredients, these whip right up!

Provided by Idaho Potatoes

Categories Mashed Potatoes

Time 35m

Yield 4

Number Of Ingredients 7

Creamy Buttermilk and Parsley Mashed Idaho® Potatoes image

Steps:

Slice all potatoes in half, place in a large pan, and cover with cool water.
Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
Mash by hand or with a hand mixer.
Add salt to taste and enjoy!

Nutrition Facts : Calories 784.7 calories, Carbohydrate 73.6 g, Cholesterol 155 mg, Fat 49.2 g, Fiber 6.4 g, Protein 16.4 g, SaturatedFat 30.6 g, Sodium 945.9 mg

Ingredients

8 large Idaho® Gold Potatoes
½ cup soft butter
½ cup shredded Parmesan cheese
1 ½ cups buttermilk
1 cup heavy cream, or more to taste
1 bunch flat leaf parsley, roughly chopped
1 teaspoon kosher salt

PARSLEY POTATOES

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Parsley Potatoes image

Steps:

Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

Ingredients

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

CREAMED POTATOES

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Creamed Potatoes image

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

CREAMED POTATOES - MY FAVORITE

These potatoes go well with any meat dish..we just love them..such a wonderful comfort food. I grew up eating these potatoes, my Gram made the best.. My pictures.

Provided by Cassie *

Categories Potatoes

Time 30m

Number Of Ingredients 8

Creamed Potatoes - My Favorite image

Steps:

1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!

Ingredients

2 lb potatoes, (about 6 ) peeled and cubed, about an inch size
1/4 c flour
3 Tbsp butter
1 tsp salt
1/4 tsp pepper
2 c milk
pinch nutmeg
fresh minced parsley

CREAMY PARSLEY POTATOES

Enhance mealtime with these Creamy Parsley Potatoes. Made with mild cheeses and fresh parsley, these Creamy Parsley Potatoes are the ideal side dish.

Provided by My Food and Family

Categories Home

Time 40m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 6

Creamy Parsley Potatoes image

Steps:

Cook potatoes and bay leaves in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
Return potatoes to pan; discard bay leaves. Mash potatoes lightly with cream cheese and milk. Add parsley; mash just until blended. Spoon into serving bowl.
Top with cheese.

Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 4 g

Ingredients

2 lb. baking potatoes (about 6), peeled, quartered
2 bay leaves
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup milk
1/2 cup chopped fresh parsley
1/2 cup KRAFT Shredded Monterey Jack Cheese

MY MOM'S AMAZING PARSLEY POTATOES

My mom has the amazing ability to turn the mundane into something awesome. Never fail, one of my 5 brothers or sisters would ask for this every night. Simple, Tasty, Attractive and goes with just about anything. You can adjust the amounts to your liking as potatoes come in all sizes. Southern all the way!

Provided by NcMysteryShopper

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

My Mom's Amazing Parsley Potatoes image

Steps:

Peel Potatoes (do not peel if using Red Potatoes) and cut into chunks.
Boil Potatoes until tender.
Drain and Stir in remaining ingredients (If using Red Potatoes mash about 3/4 Cup of them before mixing).

Nutrition Facts : Calories 230.6, Fat 9.9, SaturatedFat 6.2, Cholesterol 23.7, Sodium 256.3, Carbohydrate 32.2, Fiber 4, Sugar 1.5, Protein 4.4

Ingredients

5 medium potatoes (White or Red)
1/2 cup sour cream
1/8-1/4 cup fresh parsley (Adjust to your liking)
3 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt

ENGLISH PARSLEY POTATOES

A classic British potato dish, which is probably traditionally served with roast beef, English mustard and green peas. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters Publishers. A suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. I've only made this dish with new potatoes, and served it as an accompaniment to grilled or BBQd meat.

Provided by bluemoon downunder

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

English Parsley Potatoes image

Steps:

Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
Stir in the flour and cook for 1 minute.
Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
Sprinkle with the remaining parsley and serve.

Nutrition Facts : Calories 307.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 74.1, Sodium 61.1, Carbohydrate 46.8, Fiber 5.7, Sugar 3.4, Protein 6.1

Ingredients

900 g new potatoes, washed, unpeeled, boiled until cooked through
1 yellow onion
2 garlic cloves, finely chopped
50 g unsalted butter
2 tablespoons plain flour
300 ml reduced-sodium vegetable broth
300 ml low-fat double cream
1 teaspoon dried thyme
1 bunch parsley, stalks removed, finely chopped
1 tablespoon Worcestershire sauce
1 egg yolk
salt & freshly ground black pepper, to taste

OVEN BAKED PARSLEY RED POTATOES

This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.

Provided by Suzanne Marzano

Categories Side Dish Potato Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 6

Oven Baked Parsley Red Potatoes image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
Toss potatoes and onion in melted butter to coat.
Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 18.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 234.5 mg, Sugar 1.2 g

Ingredients

½ cup butter, cubed
2 pounds red potatoes, halved
1 tablespoon minced onion, or to taste
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

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Creamy Parsley Potatoes Recipes

MOM'S PARSLEY POTATOES

CREAMY BUTTERMILK AND PARSLEY MASHED IDAHO® POTATOES

These creamy Idaho® gold potatoes are a special treat during the holidays and beyond! With just 7 ingredients, these whip right up!

PARSLEY POTATOES

These potatoes are so good and are great with rib eye steaks.

CREAMED POTATOES

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

CREAMED POTATOES - MY FAVORITE

These potatoes go well with any meat dish..we just love them..such a wonderful comfort food. I grew up eating these potatoes, my Gram made the best.. My pictures.

CREAMY PARSLEY POTATOES

Enhance mealtime with these Creamy Parsley Potatoes. Made with mild cheeses and fresh parsley, these Creamy Parsley Potatoes are the ideal side dish.

MY MOM'S AMAZING PARSLEY POTATOES

ENGLISH PARSLEY POTATOES

OVEN BAKED PARSLEY RED POTATOES

This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.

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