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Creamy Cheesy Potato Cubes

Team AckoFeb 8, 2024

This cheesy potato snack is sure to be a hit in no time! Packed with essential carbohydrates from potatoes to keep you going, this snack is full of calcium due to milk and cheese. This also makes a great appetizer for a nice lunch party. Let’s get started!

Contents

Ingredients: 4 big potatoes, oil for frying, butter, wheat or maida flour, 1/2 litre milk, salt, pepper, mustard sauce, paprika powder, regular sugar or coconut sugar, grated cheese of your choice.

Steps:

1. Peel the potatoes and cut them into cubes. Heat oil in an iron skillet and fry the potato cubes until nice and brown.

2. Transfer the fried potatoes into a different bowl so as to stop the cooking process.

3. In the same iron skillet, add a knob of butter and a tbsp of wheat flour or maida. Mix well until the flour cooks well in the butter.

4. Add milk in small portions and whisk thoroughly at a good speed, vigorously such that no lumps are formed at all. Continue to add milk based on the consistency of your liking.

5. Now, add salt as required, pepper, paprika powder and mustard sauce to the mixture and stir well. At this point, make sure the milk does not break and cuddle up. Adding spices at an early stage can make that happen. Add a pinch of coconut sugar to give it a nutty sweetness. Mix well and test for any lump formation.

6. Add a pinch of coconut sugar to give it a nutty sweetness. Mix well and test for any lump formation.

7. Add the fried potato cubes to the creamy sauce and mix well.

8. Now, add generous heaps of grated cheese, preferably cheddar, on top of the potatoes. At this point, you can also bake it at 180 degrees in an oven until the cheese melts or put a lid on the skillet after adding the grated cheese.

Serve hot with garlic bread!

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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