Creamed Potatoes
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
- 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
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.