Let me tell you about the magic of creamed potatoes! They’re creamy, dreamy, and absolutely perfect as a side dish. I remember my grandma making these at every family gathering, and the smell wafting through the kitchen was simply irresistible. It’s one of those recipes that has a way of bringing everyone together, whether it’s a cozy weeknight dinner or a festive holiday feast. Plus, they pair beautifully with just about anything—roasted meats, grilled veggies, or even a hearty stew. Trust me, once you try these, you’ll find yourself making them over and over again!
Ingredients for Creamed Potatoes
To make the most delicious creamed potatoes, you’ll need just a few simple ingredients that pack a ton of flavor. Start with 2 pounds of potatoes, peeled and cubed—Yukon Golds are my go-to for their buttery goodness. Next, grab 1 cup of heavy cream and 1/2 cup of milk for that rich, creamy texture. You’ll also need 4 tablespoons of butter to add a luscious finish. Don’t forget to season with salt and pepper to taste, and a sprinkle of chives for garnish to add a pop of color and flavor. That’s it—simple, right?
How to Prepare Creamed Potatoes
Getting your creamed potatoes just right is a breeze, and I’m here to guide you through each step! It all starts with boiling the potatoes until they’re perfectly tender, then mashing them into a creamy dream. Follow along, and you’ll have a side dish that everyone will love!
Cooking the Potatoes
First things first, place your peeled and cubed potatoes in a large pot. Cover them with cold, salted water—this is key for flavor! Bring the water to a boil and let them cook for about 15-20 minutes, or until they’re fork-tender. Drain them well, and you’re ready for the next step!
Mashing and Mixing
Now it’s time to get those potatoes mashed! Return the drained potatoes to the pot and add the butter, heavy cream, and milk. Use a potato masher or a hand mixer to mash until they’re smooth and creamy. Season with salt and pepper to taste, adjusting for your preference. Wow, it’s coming together!
Serving Suggestions
To serve your creamed potatoes, spoon them into a lovely bowl and don’t be shy with the garnish—sprinkle fresh chives on top for a vibrant touch. You can even drizzle a little extra cream over them if you’re feeling indulgent. Enjoy every velvety bite!
Why You’ll Love This Recipe
- Incredibly creamy texture that melts in your mouth
- Super easy preparation—perfect for busy weeknights
- Versatile side dish that pairs well with any main course
- Customizable with your favorite herbs and seasonings
- A comforting dish that feels like a warm hug
- Great for meal prepping or serving at gatherings
- Kids and adults alike will ask for seconds!
Tips for Success
To achieve the perfect creamed potatoes, start with the right potato variety—Yukon Golds are my favorite for their natural creaminess, but Russets work well too! Make sure to cut your potatoes into even-sized cubes for uniform cooking. If you want to amp up the flavor, consider adding a clove or two of minced garlic when mashing; it’s a game changer! Don’t skimp on the seasoning—taste as you go to get that perfect balance. And remember, you can adjust the cream and milk ratio for your desired level of richness. Trust me, these little tweaks make all the difference!
Variations of Creamed Potatoes
There are so many fun ways to put a spin on your creamed potatoes! For a unique flavor, try using sweet potatoes instead of regular potatoes—just adjust the cooking time since they tend to be softer. If you’re feeling adventurous, add in some roasted garlic or caramelized onions for that extra depth. Want a bit of heat? Toss in some cayenne pepper or fresh herbs like thyme or rosemary. And for a cheesy twist, stir in some grated Parmesan or cheddar right after mashing. The possibilities are endless, so have fun experimenting!
Nutritional Information
These creamed potatoes are not just delicious but also give you a good idea of what you’re enjoying! Each serving is approximately 300 calories, with 20g of fat, 4g of protein, and 30g of carbs. Keep in mind, these values are estimates, so feel free to adjust based on your ingredients!
FAQ About Creamed Potatoes
If you’ve got questions about creamed potatoes, I’ve got answers! First off, can you store them? Absolutely! Just keep your leftovers in an airtight container in the fridge for up to three days. Reheat them gently on the stovetop, adding a splash of milk to restore creaminess. Now, if you’re wondering about dietary considerations, these potatoes are vegetarian-friendly, but you can easily make them vegan by swapping in plant-based milk and butter alternatives. And yes, feel free to experiment with dairy-free cream options if you’re looking for a lighter version. Enjoy your delicious creations!
For more delicious potato recipes, check out Creamy Garlic Mashed Potatoes and Creamed Peas and Potatoes. For tips on the health benefits of potatoes, visit Healthline.
Print
Creamed Potatoes: 7 Secrets to Culinary Bliss
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamed potatoes are a creamy and rich side dish that pairs well with various meals.
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup milk
- 4 tablespoons butter
- Salt to taste
- Pepper to taste
- Chives for garnish
Instructions
- Boil the potatoes in salted water until tender.
- Drain the potatoes and return them to the pot.
- Add butter, heavy cream, and milk to the potatoes.
- Mash the potatoes until smooth.
- Season with salt and pepper.
- Serve warm, garnished with chives.
Notes
- Use Yukon Gold potatoes for a buttery flavor.
- Adjust the cream and milk for desired creaminess.
- Try adding garlic for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: creamed potatoes, mashed potatoes, side dish, creamy potatoes
