Creamed Potatoes – Spend With Pennies
Surely, Creamed Potatoes are proper up there with mashed potatoes as the last word consolation meals!
This recipe for creamed potatoes comes out wealthy and buttery and completely melt-in-your-mouth. Evenly sweetened and seasoned with dill, serve these with or with out inexperienced peas!
What are Creamed Potatoes?
Creamed potatoes are boiled potatoes tossed in a selfmade creamy dill sauce! The sauce is wealthy and butter and, not like regular mashed potatoes, it coats the potatoes as an alternative of being blended in. Along with the cream and butter within the sauce, we add in somewhat little bit of dried dill weed and a pinch of sugar.
Why We Love these Potatoes
- Creamed potatoes are the last word creamy cozy potato aspect dish.
- This dish makes use of components we all the time have readily available.
- Potatoes are cheap and make an incredible aspect dish.
- They’re extremely nostalgic and straightforward to make.
Components and Variations
POTATOES On this recipe you need to use any sort of potato you want. Russet potatoes are extra starchy and can break aside somewhat bit extra including to the thick creamy sauce whereas waxy potatoes like pink or Yukon gold will maintain their form a bit higher.
I personally favor russet potatoes on this recipe. You’ll want to peel them earlier than cooking.
SAUCE Heavy cream, milk, and butter are cooked for a creamy sauce that showcases the gentle taste of the potatoes.
OPTIONAL PEAS Recent or frozen peas give this recipe coloration, texture, and a little bit of sweetness.
VARIATIONS Make it a foremost dish when creamed potatoes are baked in a casserole dish with bitter cream, some leftover ham and mushrooms.
Add a number of tablespoons of bitter cream for a tangy taste. Stir in some shredded cheese like parmesan or swiss for tacky creamed potatoes.
How one can Make Creamed Potatoes
This tremendous straightforward recipe has only a few straightforward steps with a shortcut on the finish!
- Cook dinner peeled potatoes in salted water.
- Make the Roux (flour cooked in melted butter) and whisk within the remaining components (per recipe under) to make the sauce.
- Gently toss drained potatoes with sauce.
For a thinner sauce, cut back the flour to 2 teaspoons.
PRO TIP: If utilizing frozen peas or different veggies, place them within the backside of a colander and warmth them by draining the cooked potatoes over them. Add to the dish on the finish.
Leftover creamed potatoes make a superb base for soup! Add some broth or inventory, cooked celery, bay shrimp, scallops, chunks of cod or salmon, and contemporary dill. Try our Creamy Seafood Chowder for inspiration.
Add leftover creamed potatoes to any of the next dishes:
Hold leftover creamed potatoes in a coated container within the fridge for as much as 3 days.
Freeze cooled potatoes in zippered baggage with the date labeled on the skin for as much as 8 weeks. Thaw, whisk, and reheat on the stovetop, including somewhat heavy cream, as wanted.
Scrumptious Potato Facet Dishes
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Creamed Potatoes are an old style consolation meals favourite. Served with peas or with out, they’re tasty and completely suited to all types of add-ins like cheese or bacon.
Place potatoes in a big pot of salted water and produce to a boil. Simmer 12-14 minutes or till fork-tender.
Whereas potatoes are cooking, soften butter and flour over medium warmth in a saucepan. Cook dinner 2 minutes.
Add milk and cream somewhat bit at a time, whisking till easy after every addition. Stir in sugar and seasonings.
Deliver to a boil whereas persevering with to whisk over medium warmth. Let boil 1 minute or till thickened.
Drain potatoes properly and toss with cream sauce. Season with further salt and pepper to style.
If utilizing peas, place them within the backside of the strainer and pour potatoes over them to empty. The warmth from the potatoes will thaw/cook dinner them sufficient.
Energy: 258, Carbohydrates: 36g, Protein: 7g, Fats: 10g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 1g, Ldl cholesterol: 32mg, Sodium: 379mg, Potassium: 792mg, Fiber: 3g, Sugar: 6g, Vitamin A: 626IU, Vitamin C: 18mg, Calcium: 109mg, Iron: 2mg
(Diet info supplied is an estimate and can differ based mostly on cooking strategies and types of components used.)
Course Facet Dish