No doubt, Creamed Potatoes are proper up there with mashed potatoes as the final word consolation meals!
This recipe for creamed potatoes comes out wealthy and buttery and completely melt-in-your-mouth. Flippantly sweetened and seasoned with dill, serve these with or with out inexperienced peas!
What are Creamed Potatoes?
Creamed potatoes are boiled potatoes tossed in a selfmade creamy dill sauce! The sauce is wealthy and butter and, in contrast to common mashed potatoes, it coats the potatoes as a substitute of being combined in. Along with the cream and butter within the sauce, we add in a bit of little bit of dried dill weed and a pinch of sugar.
Why We Love these Potatoes
- Creamed potatoes are the final word creamy cozy potato aspect dish.
- This dish makes use of elements we at all times have available.
- Potatoes are cheap and make an important aspect dish.
- They’re extremely nostalgic and simple to make.
Substances and Variations
POTATOES On this recipe you need to use any type of potato you want. Russet potatoes are extra starchy and can break aside a bit of bit extra including to the thick creamy sauce whereas waxy potatoes like crimson or Yukon gold will maintain their form a bit higher.
I personally favor russet potatoes on this recipe. Be sure you peel them earlier than cooking.
SAUCE Heavy cream, milk, and butter are cooked for a creamy sauce that showcases the delicate taste of the potatoes.
OPTIONAL PEAS Recent or frozen peas give this recipe shade, texture, and a little bit of sweetness.
VARIATIONS Make it a most important dish when creamed potatoes are baked in a casserole dish with bitter cream, some leftover ham and mushrooms.
Add just a few tablespoons of bitter cream for a tangy taste. Stir in some shredded cheese like parmesan or swiss for tacky creamed potatoes.
Tips on how to Make Creamed Potatoes
This tremendous straightforward recipe has just some straightforward steps with a shortcut on the finish!
- Prepare dinner peeled potatoes in salted water.
- Make the Roux (flour cooked in melted butter) and whisk within the remaining elements (per recipe beneath) to make the sauce.
- Gently toss drained potatoes with sauce.
For a thinner sauce, cut back the flour to 2 teaspoons.
PRO TIP: If utilizing frozen peas or different veggies, place them within the backside of a colander and warmth them by draining the cooked potatoes over them. Add to the dish on the finish.
Leftover creamed potatoes make a superb base for soup! Add some broth or inventory, cooked celery, bay shrimp, scallops, chunks of cod or salmon, and recent dill. Take a look at our Creamy Seafood Chowder for inspiration.
Add leftover creamed potatoes to any of the next dishes:
Hold leftover creamed potatoes in a coated container within the fridge for as much as 3 days.
Freeze cooled potatoes in zippered luggage with the date labeled on the skin for as much as 8 weeks. Thaw, whisk, and reheat on the stovetop, including a bit of heavy cream, as wanted.
Scrumptious Potato Aspect Dishes
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Creamed Potatoes are an old style consolation meals favourite. Served with peas or with out, they’re tasty and completely suited to all types of add-ins like cheese or bacon.
Place potatoes in a big pot of salted water and produce to a boil. Simmer 12-14 minutes or till fork-tender.
Whereas potatoes are cooking, soften butter and flour over medium warmth in a saucepan. Prepare dinner 2 minutes.
Add milk and cream a bit of bit at a time, whisking till easy after every addition. Stir in sugar and seasonings.
Convey to a boil whereas persevering with to whisk over medium warmth. Let boil 1 minute or till thickened.
Drain potatoes properly and toss with cream sauce. Season with extra salt and pepper to style.
If utilizing peas, place them within the backside of the strainer and pour potatoes over them to empty. The warmth from the potatoes will thaw/cook dinner them sufficient.
Energy: 258, Carbohydrates: 36g, Protein: 7g, Fats: 10g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 1g, Ldl cholesterol: 32mg, Sodium: 379mg, Potassium: 792mg, Fiber: 3g, Sugar: 6g, Vitamin A: 626IU, Vitamin C: 18mg, Calcium: 109mg, Iron: 2mg
(Diet info offered is an estimate and can range primarily based on cooking strategies and types of elements used.)
Course Aspect Dish