Name: Creamed Obrien Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet potatoes, peeled and diced; 1 small onion, finely chopped; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 cloves of garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1 cup shredded cheddar cheese; Salt and pepper to taste; Chopped fresh parsley for garnish

Instructions

In a large pot, bring water to a boil and add the diced potatoes. Cook for about 8-10 minutes or until the potatoes are fork-tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, green bell pepper, red bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
Sprinkle the flour over the sautéed vegetables and butter. Stir well to combine and cook for an additional 1-2 minutes to get rid of the raw flour taste.
Slowly pour in the milk, stirring constantly to avoid lumps. Allow the mixture to simmer until it thickens and becomes creamy, about 5-7 minutes.
Reduce the heat to low and add the shredded cheddar cheese to the skillet. Stir until the cheese is completely melted and the mixture is smooth.
Gently fold in the cooked diced potatoes, mixing until they are well coated with the creamy cheese sauce. Season with salt and pepper to taste.
Let the Creamed Obrien Potatoes simmer on low heat for an additional 5 minutes to allow the flavors to meld together.
Once ready to serve, transfer the creamy potatoes to a serving dish and garnish with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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