Creamed Potatoes
These classic creamed potatoes bring me back to holidays around my grandmother’s table when I was a kid. A quick and easy side dish that will surprise your kids and I bet they ask for seconds.
Creamed Potatoes Recipe
This creamed potatoes recipe is super easy to make and is rich and creamy. The perfect comfort food for sure!
Mashed potatoes are a staple on my menu because my son loves them. He could eat them for every meal, much like me and spaghetti.
So when I started looking for a new dish to make with potatoes, I thought about creamed peas but making them with potatoes instead.
Not only are they delicious but they are ready in no time, like these Roasted Parmesan Potatoes and these smashed potatoes, they are perfect for a quick weeknight dinner.
What are creamed potatoes?
Old-fashioned creamed potatoes are a personal favorite of mine right up with creamed peas, fried chicken, or this cajun deep fried turkey
Diced potatoes are boiled until tender and then simmered in a smooth, creamy sauce.
Some say it’s basic but it is anything but that. This is the traditional recipe that you can make your own by adding ingredients like fresh herbs, garlic, spices, bacon, cheese, and my favorite, peas!
Ingredients Needed
Potatoes – Large Russet potatoes or your favorite baking potato or baby red new potatoes.
Butter – Use unsalted recipe for this. Substitute salted butter but leave out additional salt.
Flour – All purpose flour. I haven’t tested it with grain free flours.
Milk – Whole milk makes it creamy or substitute you favorite milk.
Spices – Salt, black pepper, garlic powder.
Garnish – Chopped fresh parsley.
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Recipe Variations
- Add minced garlic cloves when making the sauce for a garlicky punch.
- Toss in fresh herbs like chopped thyme or rosemary for more savory flavor.
- Stir in shredded cheese like cheddar or parmesan. Or try an ounce or two of cream cheese.
- Fold in some crispy bacon for a smoky flavor. Leftover ham is also great in it.
- Try this recipe with sweet potatoes and add some paprika to the sauce.
How to Make Creamed Potatoes
First: In a large pot with salted water, boil the potatoes for 8-10 minutes or until fork tender. Drain and set aside.
Second: Return empty pot to cooktop and melt 3 tablespoons butter. Stir in the flour and whisk while cooking for 2-3 minutes to remove the raw flour flavor.
Third: Whisk in milk and cook for 5-6 minutes or until thickened. Stir in salt, pepper, and garlic powder.
Fourth: Gently stir in the cooked potatoes and toss to coat with the creamy sauce. Add remaining 2 tablespoons of butter and stir to melt it. Garnish and serve warm.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Serving Suggestions
I like to serve my creamed potatoes with crispy fried chicken, meatloaf, roast chicken, or a pork roast.
Vegetables like roasted broccoli, peas, or green beans are always great with potatoes.
How long do they last?
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat in the microwave 1 minute at a time until heated through. Or place in a saucepan on the stove over low heat.
Heat, stirring often, until warmed through. Add a splash of milk or heavy cream to get the sauce perfect again.
You can even toss leftovers in this crack potato soup or this 3 ingredient potato soup so nothing goes to waste.
What are the best potatoes to use?
Starchy potatoes are the best to use. This helps them have a creamy texture when cooked and the extra starch will thicken any sauce with them.
My favorite potatoes to use are:
- Russet Potatoes or Idaho potatoes
- Yukon Gold Potatoes (these have a bright yellow color that is pretty)
- Red Potatoes (I like to use these and leave the skins on for a pop of color and texture)
- Fingerling Potatoes (These can be in fun colors and are smaller so they cook faster)
Can you make them ahead of time?
Yes, you can make them up to 3 days in advance. Just cook the recipe, cool to room temperature and store in the refrigerator until ready to serve.
When reheating, take out of the refrigerator about 20 minutes ahead of time to take the chill off. Reheat using one of the methods described above.
For me, the stove top method restores them most like when you first cooked them.
Tips for No Leftovers
- Start with cold water when boiling potatoes. This way the outside doesn’t overcook before the middle does.
- Make sure to salt the water when boiling the potatoes. This is a great chance to flavor them since the sauce just coats them.
- Don’t overcook like mashed potatoes as you want the potatoes to retain some shape. Much like potato salad.
- You can make the sauce in a small saucepan off to the side while the potatoes are boiling and then pour over the drained potatoes. This saves time as you can make the sauce while the potatoes are cooking.
- Use unsalted butter to control salt levels.
- Continuously whisk the sauce while cooking it. It will be smoother in the end.
- You know the sauce is done when you run your finger through the sauce on the back of a wooden spoon and the line stays put.
- Like things tangy? Stir in some sour cream at the end!
- Brighten with a sprinkle of paprika once plated.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This creamed potatoes recipe is made with simple ingredients like potatoes, milk, cream, and butter. Not only is it easy to make, but takes less than 30 minutes from start to finish. And no additional gravy is needed!
Creamed Potatoes
Ingredients
- 3 large baking potatoes peeled, cubed into 1 inch pieces
- 5 tablespoons butter divided
- 1 ½ tablespoons flour
- 1 ½ cups milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- Freshly chopped parsley for garnish.
Instructions
- In a large pot with salted water, boil the potatoes for 8-10 minutes or until fork tender. Don’t overcook like mashed potatoes as you want the potatoes to retain some shape. Much like potato salad.
- Drain and set aside.
- Return empty pot to cooktop and melt 3 tablespoons butter.
- Stir in the flour and whisk while cooking for 2-3 minutes to remove the raw flour flavor.
- Whisk in milk and cook for 5-6 minutes or until thickened.
- Stir in salt, pepper, and garlic powder.
- Gently stir in the cooked potatoes and toss to coat with the creamy sauce.
- Add remaining 2 tablespoons of butter and stir to melt it.
- Serve warm. Garnish with freshly chopped parsley if desired.
Notes
- Start with cold water when boiling potatoes. This way the outside doesn’t overcook before the middle does.
- Make sure to salt the water when boiling the potatoes. This is a great chance to flavor them since the sauce just coats them.
- Don’t overcook like mashed potatoes as you want the potatoes to retain some shape. Much like potato salad.
- You can make the sauce in a small saucepan off to the side while the potatoes are boiling and then pour over the drained potatoes. This saves time as you can make the sauce while the potatoes are cooking.
- Use unsalted butter to control salt levels.
- Continuously whisk the sauce while cooking it. It will be smoother in the end.
- You know the sauce is done when you run your finger through the sauce on the back of a wooden spoon and the line stays put.
- Like things tangy? Stir in some sour cream at the end!
- Brighten with a sprinkle of paprika once plated.
Nutrition
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