Creamed Potatoes

These old fashioned creamed peas are an easy side dish. Made in under 30 minutes, tender potatoes & rich sauce are perfect for a weeknight!

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Course: Side Dishes

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 403kcal

Author: Jennifer Stewart

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.

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.