Ingredients Jump to Instructions ↓

  1. 7 cups cubed uncooked red potatoes

  2. 1/3 cup chopped onion

  3. 2 tablespoons all-purpose flour

  4. 1 envelope (1 ounce) ranch salad dressing mix

  5. 1/2 teaspoon dried parsley flakes

  6. 1/4 teaspoon salt

  7. 1/4 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  8. 2 cups fat-free milk

Instructions Jump to Ingredients ↑

  1. Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown. In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat. Yield: 8 servings.


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