Polish Creamed Potatoes
Indulge in the comforting flavors of Polish Creamed Potatoes, a classic side dish that's rich, velvety, and irresistibly satisfying. Made with tender Yukon Gold potatoes coated in a silky, homemade cream sauce featuring butter, whole milk, and a touch of heavy cream, this recipe is both hearty and decadent. The roux-based sauce creates a perfectly smooth texture, while a sprinkle of fresh dill adds a hint of herbaceous brightness. Ready in just 40 minutes, this dish is perfect for family dinners or holiday feasts. Serve these creamy potatoes alongside roasted meats or as part of a complete vegetarian spread for a versatile accompaniment that's sure to steal the spotlight. Keywords: Polish Creamed Potatoes, creamy potato recipe, classic side dish, comfort food.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh dill (optional)
Instructions
Peel and cube the potatoes into evenly-sized pieces, about 1 inch in diameter, to ensure even cooking.
Place the cubed potatoes in a large pot and fill with enough cold water to cover them by about an inch. Add 1 teaspoon of salt to the water.
Bring the pot of potatoes to a boil over medium-high heat. Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, prepare the creamy sauce. In a medium saucepan, melt the butter over medium heat.
Once the butter is melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color.
Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook and whisk for 3-4 minutes, or until the sauce begins to thicken.
Reduce the heat to low and stir in the heavy cream, remaining 0.5 teaspoons of salt, and ground black pepper. Cook for an additional 2 minutes, then remove from heat.
Drain the cooked potatoes and return them to the pot. Pour the creamy sauce over the potatoes and gently stir to coat them evenly.
Transfer to a serving dish and garnish with fresh dill, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 114 mg | 9% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 659 mg | 14% | |
*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.
