Creamed Potatoes
Indulge in the comforting richness of Creamed Potatoes, a timeless side dish guaranteed to elevate any meal. This recipe features tender russet potatoes bathed in a velvety sauce made from a perfect blend of whole milk, heavy cream, and a buttery roux. Seasoned simply with salt and black pepper, the dish is finished with a hint of fresh parsley for a pop of brightness. Ready in just 40 minutes, Creamed Potatoes combine ease of preparation with decadent flavor, making them an ideal choice for family dinners or holiday gatherings. Whether served alongside roast meats or enjoyed on their own, this creamy potato side dish will quickly become a table favorite. Perfect for anyone craving comfort food, this recipe seamlessly fits into your repertoire of hearty, homemade classics.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Peel the russet potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot and cover with cold water. Add a teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce heat to medium and cook for 10-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes in a colander and set aside.
In the same pot, melt the unsalted butter over medium heat.
Once the butter is melted, add the flour, stirring constantly with a whisk, and cook for about 1 minute to form a roux.
Gradually add the whole milk, whisking continuously to avoid lumps, until the mixture is smooth.
Add the heavy cream and continue whisking until the sauce begins to thicken, about 2-3 minutes.
Season the sauce with black pepper.
Return the cooked potatoes to the pot with the cream sauce, gently folding to coat the potatoes evenly.
Cook over low heat for an additional 2-3 minutes until the potatoes are heated through and fully coated.
Taste and adjust seasoning if necessary.
Transfer the creamed potatoes to a serving dish and garnish with freshly chopped parsley.
Serve immediately and enjoy.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 31.6 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 742 mg | 57% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4729 mg | 101% | |
*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.
