Creamed Potatoes
Creamed Potatoes are the ultimate comfort food, combining creamy textures with tender potatoes for a delicious side dish that everyone will love.
Ingredients
Potatoes
- 2 lbs Yukon gold or russet potatoes, peeled and cut into cubes
Cream Sauce
- 3 tablespoons butter Use whole milk or cream for richer flavor.
- 3 tablespoons all-purpose flour Cook for 1 minute to form a roux.
- 2 cups milk (whole or 2%) Whisk in gradually to avoid lumps.
Seasoning
- Salt & pepper, to taste
- Optional: pinch of garlic powder or onion powder for extra flavor
- Optional garnish: chopped chives or parsley
Instructions
Cooking the Potatoes
- Boil cubed potatoes in salted water until fork-tender (about 10–12 minutes). Drain and set aside.
Making the Cream Sauce
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk, and cook until thickened (about 5–7 minutes), stirring constantly.
Combining Ingredients
- Add the drained potatoes to the cream sauce. Stir gently to coat the potatoes without mashing them.
- Season with salt, pepper, and optional spices to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
Leftover Creamed Potatoes can be stored in an airtight container in the refrigerator for up to three days. Reheat on the stove over low heat, adding a splash of milk if the cream sauce thickens. For longer storage, you can freeze Creamed Potatoes for up to two months, but the texture may change slightly upon thawing.