This recipe is sure to be a new fall favorite!
4 LARGE BAKING POTATOES
3 TBSP BUTTER
3 TBSP FLOUR
8 OUNCES SOUR CREAM
6 CUPS MILK BROUGHT TO ROOM TEMPERATURE
1 TBSP CHICKEN BOUILLON
*OR USE 4 1/2 CUPS MILK + 1 1/2 CUP CHICKEN BROTH IN PLACE OF 6 CUPS MILK + BOUILLON
1 TSP SALT
PEPPER TO TASTE
PREFERRED TOPPINGS: GREEN ONIONS, CHOPPED BACON OR SHREDDED CHEESE
STEP 1:
In large pot boil potatoes with skin on. Peel when cool. Cube potatoes. Prepare toppings.
STEP 2:
In large pot, melt butter and add flour to make rouix. Gradually add milk while stirring, then add bouillon, salt and pepper.
STEP 3:
Add cubed potatoes.
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