Creamed Potatoes
Old-fashioned Creamed Potatoes are a rich, velvety twist on classic mashed potatoes. With simple ingredients and quick prep, they’re an easy, delicious side dish!
Servings: 8 as a side
Cost: $5.23
Equipment
Ingredients
- 8 cups baby gold potatoes 3 pounds, peeled and cut into 1-inch pieces, see note 1
- 1 tablespoon salt
- 1/2 cup unsalted butter
- 2 teaspoons minced garlic
- 1-1/4 teaspoons seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (16-ounce) container sour cream full-fat, see note 2
- Paprika for topping
Instructions
- Peel, wash, and dice potatoes into 1-inch cubes. Add to a large pot, cover with 8 cups of cold water, and bring to a boil. Add 1 tablespoon of salt. Boil until tender, about 8–10 minutes. Drain and let the potatoes air dry in the strainer for 5 minutes.
- In the same pot, melt butter over medium-low heat. Add minced garlic and stir until fragrant, about 30 seconds. Whisk in garlic powder, pepper, and seasoned salt. Remove from heat and let cool slightly. Add sour cream and whisk until smooth.
- Return the potatoes to the pot and gently stir to coat. Adjust seasonings to taste. Serve with a sprinkle of paprika. Enjoy!
Video
Notes
Note 1: Gold potatoes (also called Yukon gold, Yukon, or yellow potatoes) are small with delicate skin. The skin is so delicate that you can skip peeling them, though I usually do for this recipe. Russet potatoes also work well, but they should be peeled.
Note 2: I recommend regular, full-fat sour cream. Lighter versions tend to break or get watery in creamed potatoes.
Storage: Store leftover creamed potatoes in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often, and add a splash of milk or cream if needed to smooth out the texture.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 29.2g | Protein: 4.7g | Fat: 22.6g | Cholesterol: 64mg | Sodium: 1191.1mg | Fiber: 3.2g | Sugar: 3.2g