Product Recipes
- 4 medium potatoes, cut in 1/2 inch cubes
- 4 medium mild onions, sliced
- 2 tbsp butter
- 1/4 cup butter
- 2 cans creamed corn (2 cup size)
- 1 quart whole milk
- 1/2 cup light cream
- 1 1/2 tsp sea salt
- 1/4 tsp parsley flakes
- 1/8 tsp white pepper
- 1/8 tsp ground thyme
- 1/8 tsp ground marjoram
Fry the onions until brown in 2 tablespoons butter. Cook the cubed potatoes in simmering water for 15 minutes. Use 1/2 cup of potato water to rinse out the corn cans. Warm the milk and cream in a large pan and add the potatoes, onions, corn, 1/4 cup butter, herbs and water. Heat mixture to piping hot but don't boil. Then set the kettle aside to cool for a couple of hours. Reheat to piping hot just before serving. Serves 6-8.
