Here’s a clear guide to creamed potatoes, a rich and comforting side dish:
What They Are
- Creamed potatoes are potatoes cooked until tender, then coated in a creamy sauce, often made with butter, cream or milk, and sometimes cheese.
- The texture is soft, smooth, and velvety, unlike mashed potatoes which are fully mashed and thicker.
Ingredients (for 4 servings)
- 2 lbs (900 g) potatoes, peeled and diced
- 2 tbsp butter
- 1 cup heavy cream or milk (adjust for desired creaminess)
- Salt and pepper to taste
- Optional: garlic, onion, nutmeg, or cheese for extra flavor
Quick Method
- Cook potatoes: Boil diced potatoes in salted water until just tender (about 10–15 min).
- Drain and mash slightly: You want them soft but still hold some shape.
- Make cream sauce: In a pan, melt butter and add cream (or milk). Heat gently, add seasonings.
- Combine: Add potatoes to the cream sauce, stir gently to coat. Heat together for 2–3 minutes.
- Serve warm as a rich side to meats, roasts, or poultry.
Tips
- Use starchy potatoes (like Russets) for a creamier texture.
- For extra richness, add shredded cheese or a pinch of nutmeg.
- Avoid over-stirring to keep some potato texture—it shouldn’t be completely pureed.
If you want, I can give a restaurant-style creamed potato recipe that’s ultra-smooth and decadent, perfect for a holiday meal.
