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Paprika Cream Potatoes (Potatoes à l’Antlers)

Paprika Cream Potatoes (Potatoes à l’Antlers) – Forkwise recipe card (illustration, no photo yet)
BreakfastAmerican⏱ 50 minServes 4EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 cups cold boiled potatoes, cubed
  • 4 tbsp butter
  • Salt
  • 1½ tsp sweet paprika
  • Cream, to cover (about 300 ml)

Method

  1. Put the potatoes and butter in a saucepan and season with salt and plenty of paprika.
  2. Pour in just enough cream to cover.
  3. Cook very gently, stirring now and then, for about 40 minutes, until the cream is thick and the potatoes are tender.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Potatoes à l’Antlers”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.