Email to Amy       

Recipe Categories: shubie74's HOME PAGEAppetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Mexican Creamed Potatoes




Source of Recipe


*


List of Ingredients




4 med. potatoes
1/4 c. salad oil
1/4 c. butter
3/4 c. sour cream
1 tbsp. flour
1/2 lb. jalapeno cheese, shredded
1/8 tsp. pepper
1/3 c. Parmesan cheese
3 tbsp. chopped parsley
Paprika




Recipe



Put oil and butter in microwave-safe dish. Microwave on high for 1 minute. Peel potatoes. Rinse and cut into small cubes. Add to dish; stirring to coat with butter. Push potatoes towards the outside edge of dish, leaving a clear spot in the center. Sprinkle with paprika. Cover with lid or plastic wrap. Microwave at high for 12 to 15 minutes. Let stand for 5 minutes. Potatoes should be soft enough to mash with a spoon. Cover and microwave 2 to 3 minutes longer, if necessary.
In a small bowl, smoothly blend sour cream and flour. Add to the potatoes along with the cheese and pepper. Stir gently to mix. Spread out in an even layer. Sprinkle Parmesan cheese over top. Cover and microwave at medium high heat for 5 minutes.