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.
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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 |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 29.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 745 mg | 57% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4584 mg | 98% | |
*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.
