This recipe for Old-Fashioned Creamed Potatoes is true to its name, with creamy potato goodness. I can’t wait for you to try this dish, which features cubed potatoes cooked to perfection and blanketed in a silky bechamel sauce brightened with a touch of lemon juice and nutmeg.
If you are a potato lover like me, I know you will agree that they are the epitome of comfort food. Not only is this easy side-dish delicious, but it also pairs well with any entree, and it’s an excellent substitute for standard mashed potatoes, rice, or pasta.
Why you will love this recipe:
- It’s quick and easy to prepare, and you can have it on the table in less than 20 minutes.
- It’s made with pantry and fridge staples, so you probably already have everything you need; no crazy or hard-to-find ingredients with weird names that you have to order online.
- A blast from the past, this is a classic recipe for a reason. It’s just as good today as when your grandmother made it many years ago.
- You can make it ahead, and leftovers are just as tasty. Plus, kids love it!
Here’s what’s in this dish:
- Russet potatoes – sometimes called Idaho potatoes, the high starch content in these classic potatoes helps thicken the soup.
- All-purpose flour – the backbone of the bechamel or white sauce, which is considered a “mother sauce.”
- Butter – another important ingredient in the bechamel sauce. The flour cooks in the butter and creates a roux.
- Milk & heavy cream – the third ingredient in the bechamel. It adds a creamy texture and silkiness to the bechamel sauce.
- Seasonings – (kosher salt, ground black or white pepper, and nutmeg) enhances the flavor of the other ingredients.
- Lemon juice – adds just a touch of brightness to this creamy dish.
- Paprika – just a touch, adds a pop of color to this dish.
How to make creamed potatoes:
- Peel and cube the potatoes.
- For perfectly cooked spuds, start them in a large pot of cold water over medium-high heat. Make sure they are fully submerged by at least an inch and bring the water to a boil. Reduce the heat to medium-low, add one teaspoon of salt and cook the potatoes uncovered at a simmer until they are just tender all the way through when pierced with a fork.
- They should be done somewhere between eight and twelve minutes, but the time will vary depending on the size of the cubes. When they are done, drain them in a colander and set them aside.
- While they cook, make a roux by adding butter to a medium-size skillet over medium heat. When the butter melts, sprinkle the flour over the top and whisk until the mixture is smooth. Cook for about two minutes, and then very slowly start adding the milk while continuing to whisk.
- Continue whisking the sauce until it thickens, which should take two or three minutes.
- Remove the skillet from the heat and add the heavy cream, 1/2 teaspoon of salt, lemon juice, white or black pepper, and a pinch of nutmeg. Whisk to combine.
- Pour the cream sauce over the potatoes.
- Optional, garnish with a pinch of paprika and serve immediately.
Frequently asked questions:
What are creamed potatoes?
Creamed potatoes are are an old-fashioned recipe that features cooked cubed potatoes covered in a luxurious bechamel sauce.
What kind of potatoes?
Hands down, Russet potatoes work the best. Full of starch, these spuds are the creamiest when cooked and have the best texture. My second choice is Yukon gold, with red or new potatoes coming in a distant third. Now don’t get me wrong, no matter what kind you use, the dish will still be flavorful; the texture will just be a little different.
What is bechamel sauce?
Bechamel sauce is a fancy French term for a white sauce which is made from a roux, which is butter and flour that has been cooked together with milk, with just a bit of seasoning. The result, a rich cream sauce that elevates this dish into the stratosphere.
Sharon’s tips:
- The secret to a smooth, silky cream sauce is never to stop whisking until it is done.
- Sometimes when you first start adding the milk, the flour will look like it’s forming lumps, but if you keep whisking, it will smooth out.
- You can make this dish up to 24 hours ahead and then just reheat it in the microwave when you are ready to serve it. Leftovers are also delicious when heated.
- If you want to make it way ahead, you can store the cooked and drained spuds in the fridge for up to five days. Then when you are ready to serve, make the cream sauce, and top them with it.
- For the best results, when adding paprika, pour a little in your hand and then take a pinch and sprinkle it over the dish. Sometimes when you sprinkle it directly out of the container, way too much comes out, and you can end up with a big red glob of paprika.
- Some folks say you can freeze potatoes, but I think it changes the texture. I don’t recommend freezing this dish.
- If you use salted butter, leave out the salt in the sauce.
Related recipes:
If you like potatoes as we do, you might also enjoy these popular recipes on my blog:
- Crispy Southern Fried Potatoes
- Easy Parmesan Potatoes Au Gratin
- Southern Cheesy Scalloped Potatoes
- Creamy Make-Ahead Mashed Potatoes
- Potato Fritters
- Traditional Irish Potato Soup
Here’s a link if you are looking for more side-dish recipes or menu ideas.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Old-Fashioned Creamed Potatoes Recipe
This recipe for Old-Fashioned Creamed Potatoes is true to its name, with creamy potato goodness. I can't wait for you to try this dish, which features cubed potatoes cooked to perfection and blanketed in a silky bechamel sauce brightened with a touch of lemon juice and nutmeg.
Servings 6 servings
Calories 105kcal
Ingredients
- 2 pounds potatoes about 4-5 medium size potatoes, between 4-5 inches long
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 cup milk
- ¼ cup heavy cream
- 1½ tsp kosher salt divided
- ¼ teaspoon ground white or black pepper
- 1 tablespoons lemon juice
- 1 pinch nutmeg
- Optional garnish a pinch of paprika
Instructions
- Peel and cube the potatoes.
- For perfectly cooked potatoes, start them in a large pot of cold water over medium-high heat. Make sure they are fully submerged by at least an inch and bring the water to a boil. Reduce the heat to medium-low, add one teaspoon of salt and cook the potatoes uncovered at a simmer until they are just tender all the way through when pierced with a fork.
- The potatoes should be done somewhere between eight and twelve minutes, but the time will vary depending on the size of the cubes. When the potatoes are done, drain them in a colander and set them aside.
- While the potatoes cook, make a roux by adding butter to a medium-size skillet over medium heat. When the butter melts, sprinkle the flour over the top and whisk until the mixture is smooth. Cook for about two minutes, and then very slowly start adding the milk while continuing to whisk.
- Continue whisking the sauce until it thickens, which should take two or three minutes.
- Remove the skillet from the heat and add the heavy cream, ½ teaspoon of salt, lemon juice, white or black pepper, and a pinch of nutmeg. Whisk to combine.
- Pour the sauce over the potatoes. Optional, garnish with a pinch of paprika and serve immediately.
Video
Notes
The secret to a smooth, silky sauce is never to stop whisking until it is done.
Sometimes when you start adding the milk, the flour will look like it's forming lumps, but it will smooth out if you keep whisking it.
You can make this dish up to 24 hours ahead and then reheat it in the microwave when ready to serve it. Leftovers are also delicious when heated.
If you want to make it way ahead, you can store the cooked and drained potatoes in the fridge for up to five days. Then when you are ready to serve, make the sauce and top them with it.
For the best results, when adding paprika, pour a little in your hand and then take a pinch and sprinkle it over the dish. Sometimes when you sprinkle it directly out of the container, way too much comes out, and you can end up with a big red glob of paprika on your potatoes.
Some folks say you can freeze potatoes, but I think it changes the texture. I don't recommend freezing this dish.
If you use salted butter, leave out the salt in the sauce.
Nutrition
Calories: 105kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 216mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
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