Creamed Potatoes are the kind of side dish that invites a second spoonful without fanfare. No dramatic flourishes. Just soft, velvety potatoes enriched with warm cream and butter, seasoned simply, and spooned onto a plate like a quiet promise that dinner’s going to be good. They’re a little more fluid than classic mashed potatoes, silky and spoonable, yet still sturdy enough to hold their place beside a roast chicken or a skillet of sautéed greens. And yes, they’re as comforting on a Tuesday as they are at a holiday table.

Ingredients for this Creamed Potatoes

2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1½-inch chunks
1½ teaspoons kosher salt, plus more for the cooking water
4 tablespoons unsalted butter, room temperature (add more to taste if you like)
¾ cup heavy cream
½ cup whole milk (or more as needed for extra silky texture)
¼ teaspoon freshly ground black pepper
Optional but lovely: 1 garlic clove, smashed; a pinch of nutmeg; 2 tablespoons sour cream; chopped chives or parsley for serving

Notes on potatoes: Yukon Golds give a naturally buttery flavor and a golden hue. Russets go fluffier and lighter, great if you want that billowy, restaurant-style texture. A mix of both? Honestly, the best of both worlds.

Instructions

Prep the potatoes. Peel and cut the potatoes into even chunks. Think bite-sized but sturdy. Rinse quickly under cool water to remove excess surface starch.
Start in cold, salted water. Place the potatoes in a large pot and cover with cold water by at least an inch. Salt the water generously (it should taste pleasantly seasoned—like the sea). Bring to a gentle boil over medium-high heat, then reduce to a lively simmer.
Cook until tender. Simmer 15–20 minutes, or until a knife slips in and out of a potato piece with no resistance. Not mushy, not firm—just tender.
Warm the dairy. While the potatoes cook, combine the cream and milk in a small saucepan with the smashed garlic (if using). Warm gently over low heat until steamy, then turn off the heat and let it hang out. Warming the dairy helps the potatoes absorb it more easily and prevents gumminess.
Drain and dry. Drain the potatoes well and return them to the hot pot. Set the pot over low heat for 1–2 minutes, shaking now and then, to let excess moisture steam off. This tiny step makes a big difference in texture.
Mash or rice. For the silkiest creamed potatoes, use a potato ricer right back into the warm pot. No ricer? A regular masher works—just mash gently. Avoid a food processor or blender (they’ll turn the potatoes gluey).
Butter first, then warm dairy. Add the butter and fold it in until melted. Fish out the garlic from the warm dairy, then slowly pour in about two-thirds of the cream-milk mixture while you gently stir. Pause. See how it looks. For true “creamed” vibes—soft, spoonable—add more warm dairy until you hit your ideal texture.
Season to taste. Add salt and pepper. A micro-pinch of nutmeg if that’s your thing. For extra tang and richness, stir in sour cream. Adjust until it sings: creamy, savory, balanced.
Serve warm. Transfer to a warmed bowl. Top with a pat of butter and a scatter of chives or parsley, if you like. Serve right away while it’s luscious and warm.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Yield: About 6 servings (roughly 1 cup each)

Nutritional information

Approximate per 1-cup serving (will vary based on ingredients and add-ins):

Calories: 300
Total fat: 17 g
Saturated fat: 10 g
Carbohydrates: 33 g
Fiber: 3 g
Sugars: 3 g
Protein: 4 g
Sodium: 350 mg

Want to lighten things up? Use half-and-half instead of cream and reduce butter a bit. Prefer dairy-free? Try full-fat unsweetened oat milk plus olive oil, and season generously—different vibe, still cozy.

Frequently asked questions

What’s the best potato for Creamed Potatoes?

Yukon Golds are my go-to for their naturally creamy texture and buttery flavor. They mash smooth without needing a ton of dairy and hold their silkiness nicely. Russets are fluffier and more absorbent; they drink up cream like a sponge, making the final dish lighter and more cloudlike. If you can, mix them: half Yukon, half Russet. You’ll get a lovely balance—rich flavor with a soft, airy finish.

How do I keep them creamy and not gluey?

Three small habits make a big difference:

Start the potatoes in cold, salted water and simmer gently. This cooks them evenly.
Dry the potatoes briefly after draining. Less surface water means they’ll take in butter and cream better.
Mash by hand or use a ricer. Avoid blenders and food processors, which overwork the starch and turn the texture gummy.

One more pro tip: add butter first, then warm dairy. Butter coats the starches, keeping things silky. Also, keep the dairy warm—cold milk shocks the potatoes and can make the texture pasty.

Can I make Creamed Potatoes ahead of time?

Yes, totally. Here’s how to keep them lovely:

Make-ahead (1 day): Prepare the potatoes, then cool quickly and refrigerate in a covered dish. Press a piece of parchment directly on the surface to prevent a skin from forming.
Reheat on the stove: Warm over low heat with a splash of milk or cream, stirring gently until smooth again.
Oven method: Spread in a baking dish, dot with butter, cover, and bake at 325°F (165°C) for 20–30 minutes, stirring once.
Slow cooker: Low heat for 2–3 hours, with a splash of milk and occasional stirring.

If they thicken as they sit, don’t worry. A bit more warm dairy and a gentle stir brings them right back. If they ever tip too thin, stir in a spoonful of instant mashed potato flakes or simmer a minute longer to tighten up.

Final thought? Creamed Potatoes are simple, but the details—warm dairy, a patient simmer, and a light hand—turn simple into special. They’re the dish people lean toward without thinking, the cozy corner of the plate. And if you sneak an extra spoon while setting the table… well, who among us hasn’t.