Creamed Potatoes

Creamed Potatoes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  Food Processors

  • 4 pounds all-purpose white potatoes, about 15 medium
  • 3 cups half-and-half cream
  • 1/2 small onion
  • 1&1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter, melted

Directions

  1. Preheat oven to 375°F.
  2. Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate overnight.
  3. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not necessary to peel them.
  4. Using S-blade, finely mince onion.
  5. Place grated potatoes, half-and-half, onion, salt, and pepper in a large bowl and stir to mix.
  6. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Bake for 1 hour.
Serves:  8-10

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