Low Sodium Creamed Potatoes
Indulge in the comforting, velvety richness of *Low Sodium Creamed Potatoes*, a healthier twist on the classic southern side dish. This recipe features creamy Yukon Gold potatoes smothered in a luscious, homemade sauce made from unsalted butter, low-sodium chicken broth, and whole milk, ensuring big flavor with less sodium. Infused with the aromatic warmth of sautéed garlic and finished with a sprinkle of fresh parsley, this dish is both simple and satisfying. Perfect for family dinners or holiday gatherings, these creamed potatoes are an ideal choice for those seeking lower-sodium options without compromising taste. Ready in just 45 minutes and serving six, this savory side pairs beautifully with roasted meats or fresh vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Low-sodium chicken broth
- 1 cup Whole milk
- 2 Garlic cloves, minced
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
Instructions
Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until fork-tender, about 15 minutes.
While the potatoes are cooking, prepare the creamy sauce. In a medium saucepan over medium heat, add the olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the unsalted butter, allowing it to melt. Once melted, sprinkle in the flour, stirring constantly to create a smooth paste. Cook for about 2 minutes, allowing the raw flour taste to cook off.
Gradually add the low-sodium chicken broth, continuously whisking to prevent any lumps. Once incorporated, add the whole milk and continue to whisk until the sauce begins to thicken, about 3-4 minutes.
Season the sauce with freshly ground black pepper and set aside.
Once the potatoes are done, drain them and return them to the pot. Pour the creamy sauce over the potatoes and gently fold to coat the potatoes evenly.
Transfer the creamed potatoes into a serving dish. Garnish with freshly chopped parsley.
Serve hot and enjoy your flavorful yet low-sodium creamed potatoes.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 20.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 468 mg | 36% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4308 mg | 92% | |
*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.
