Creamed Diced Potatoes
Indulge in the rich and comforting flavors of Creamed Diced Potatoes, a classic side dish perfect for any occasion. This easy-to-make recipe combines tender russet potatoes with a velvety cream sauce made from a harmonious blend of butter, milk, and heavy cream. Expertly thickened with a buttery roux and seasoned with garlic, black pepper, and a pinch of salt, this dish is finished with a fresh sprinkle of chopped parsley for a burst of color and flavor. Whether served alongside a roast dinner or as part of a hearty holiday spread, these creamy potatoes are sure to become a family favorite. Ready in just 45 minutes, this recipe is a go-to for anyone seeking a simple yet luxurious addition to their table.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Chopped fresh parsley
- 6 cups Water
Instructions
Peel the potatoes and dice them into small, evenly-sized cubes (approximately 1/2 inch).
Fill a large pot with 6 cups of water, add a pinch of salt, and bring it to a boil over medium-high heat.
Add the diced potatoes to the boiling water, reduce the heat to medium, and cook for 8-10 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside.
In a large skillet or saucepan, melt the butter over medium heat.
Once the butter is melted, whisk in the flour to create a smooth roux and cook for 1-2 minutes, stirring constantly.
Gradually pour in the milk and heavy cream, whisking constantly to ensure a smooth sauce. Cook the mixture for 3-4 minutes, or until it begins to thicken.
Stir in the salt, black pepper, and garlic powder. Taste the sauce and adjust seasonings if necessary.
Gently add the cooked, drained potatoes to the skillet and fold them into the cream sauce, ensuring each piece is well coated.
Cook over low heat for 5 minutes to allow the flavors to meld together.
Garnish with chopped fresh parsley and serve warm as a side dish.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 702 mg | 54% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4650 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
