Creamy Skillet Potatoes

Oh how I love potatoes. I know they aren't the most healthy thing in the world to eat mass quantities of, but I so wish they were! That would make me so happy to have an endless supply of potatoes in various forms and just eat them all day.

These potatoes were delicious! I have to say though, that the best ones were the ones that got left in the skillet while we were eating dinner and continued soaking up the creamy ranch sauce. Mmmmm.... SO. GOOD.

This is a fantastic (and super yummy) side dish that was easy to make and can go with all types of meals!

Creamy Skillet Potatoes
Taste of Home: Everyday Light Meals
Published by Reiman Media Group, LLC in 2010.

Prep/Total time: 30 minutes  Yield: 8 servings

7 cups cubed uncooked red potatoes
1/3 cup chopped onion
2 tbsp all-purpose flour
1 envelope (1 ounces) ranch salad dressing mix
1/2 tsp dried parsley flakes
1/4 tsp salt
1/4 cup reduced-fat sour cream
2 cups fat-free milk

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 nonstick cooking spray; add potatoes and onion. Cook over medium-high heat for 5-7 minutes or until golden brown.
2. 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.