Creamed Potatoes (Old-Fashioned)

These melt in your mouth potatoes, in a mild creamy sauce, complement any meat entrée, and they're a pleasant change from mashed or baked. For variation, try adding a sliced sweet onion to the potatoes while they are cooking.

2 lb potatoes, peeled and cut into ½" cubes (about 6)
3 Tbsp. butter
¼ cup all-purpose flour, unbleached
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
2 cups milk
pinch paprika
fresh parsley, minced

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.

Makes 6 servings.

Nutrition: ¾ cup: 243 calories, 9g fat (5g saturated fat), 26mg cholesterol, 495mg sodium, 37g carbohydrate (6g sugars, 2g fiber), 6g protein.