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This made-from-scratch is sure to be a favorite!
4 LARGE BAKING POTATOES
3 TBSP BUTTER
3 TBSP FLOUR
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
8 OUNCES SOUR CREAM
(OPTIONAL for creaminess – add as last step)
PREFERRED TOPPINGS: GREEN ONIONS, CHOPPED BACON OR SHREDDED CHEESE
(OPTIONAL for vegetarian and plant-based)
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.
Servings:4
Nutrition per Serving: Calories 361, Total Fat 10g, Carbs 34g, Protein 19g, Fiber 1g, Sugars 25g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
