Creamed Potatoes Recipe

These classic creamed potatoes taste like holidays at grandma's table! Tender potato chunks in light, creamy sauce create a simple dish that's easy to jazz up with herbs, bacon, or cheese.

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Author: Jennifer Stewart

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.

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