Creamed Potatoes
Creamed Potatoes bring me right back to the holidays around my grandmother’s table! These classic tender potato chunks in light, creamy sauce are pure comfort food that’s surprisingly easy to make.
Mashed potatoes are a staple in our house since my son could eat them at every meal (much like me with spaghetti!). But when I wanted something different, I thought about creamed peas and realized I can do the same with potatoes.
Old-fashioned creamed potatoes might sound basic, but they’re anything but! Diced potatoes, boiled until tender, simmered in a smooth, creamy sauce that you can easily add extras to. I love using fresh herbs, garlic, bacon, cheese, or even peas.
These are easy and quick to they’re ready in no time like these roasted parmesan potatoes and my air fryer smashed potatoes. Perfect for quick weeknight dinners when you’re tired from the day.
Serve them with some chicken tenders, Cajun deep fried turkey, or meatloaf and make a meal out of.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- 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.
- Milk – Whole milk makes it creamy or substitute you favorite milk.
Best Potatoes To Use
Starchy potatoes are the best to use. The extra starch helps to thicken the sauce and give them that creamy texture. My favorite potatoes to use are:
- Russet potatoes or Idaho potatoes
- Yukon Gold potatoes – The bright yellow color looks buttery!
- Red potatoes – Leave the skins on for color and texture.
- Fingerling potatoes – Small and in fun, bright colors. Plus their smaller so they cook faster.
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How To Make Creamed Potatoes
- Bring a large pot of water to boil and add salt. Boil the diced potatoes for 8-10 minutes or until just fork tender. Drain and set aside.
- Return empty pot to stove and melt 3 tablespoons butter. Whisk in the flour and cook while stirring for 2-3 minutes. This removes the raw flour taste.
- Whisk in milk and cook for 5-6 minutes or until thickened.
- Stir in salt, pepper, and garlic powder.
- Gently fold in the cooked potatoes and stir to coat them with the sauce.
- Add remaining butter and stir until it’s melted into the sauce. Garnish and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat in the microwave, in 1 minute intervals, until warmed through. I prefer to use a small pot, on the stove top, over low heat. A little splash of milk works great if the sauce is too thick.
Leftovers make a great addition to this loaded potato soup or this 3 ingredient potato soup!
Favorite Potato Recipes
Vegetables like roasted broccoli, peas, or green beans are always great with potatoes.
Variations
- Add minced garlic when making the sauce.
- Toss in fresh herbs like chopped thyme or rosemary.
- 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.
Frequently Asked Questions
A simple dish of diced potatoes, cooked until tender, and the simmered in a light, creamy sauce. I love to add green peas to mine!
These are easy to prep up to 3 days ahead of time. Cook, cool, and store until ready to serve. Reheat in the microwave or pop back in a pot and heat over low, stirring often, until warmed through. A little splash of milk or butter makes the sauce creamy again. For me, the stove top method makes them seem most fresh.
Recipe Tips & Tricks
- Boiling basics – Start potatoes in cold salted water (prevents outside overcooking). Don’t overcook as you want them to retain shape like potato salad.
- Perfect sauce – Make it in separate saucepan while potatoes boil to save time. Whisk continuously for smoothest texture. Use unsalted butter to control salt levels.
- Test doneness – Sauce is ready when you run your finger through it on back of spoon and line stays put.
- Make it your own – Stir in sour cream for tanginess. Brighten with sprinkle of paprika. Add fresh herbs, garlic, bacon, cheese, or peas to add variety.
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This creamed potatoes recipe is full of simple pantry ingredients. Easy to make in less than 30 minutes and no extra gravy needed.
Creamed Potatoes Recipe
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 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
- Boiling basics – Start potatoes in cold salted water (prevents outside overcooking). Don’t overcook as you want them to retain shape like potato salad.
- Perfect sauce – Make it in separate saucepan while potatoes boil to save time. Whisk continuously for smoothest texture. Use unsalted butter to control salt levels.
- Test doneness – Sauce is ready when you run your finger through it on back of spoon and line stays put.
- Make it your own – Stir in sour cream for tanginess. Brighten with sprinkle of paprika. Add fresh herbs, garlic, bacon, cheese, or peas to add variety.
Nutrition
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