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!
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 in the heck is a bechamel sauce:
It’s just 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 our dish into the stratosphere.
Here’s what’s in this dish:
In addition to Russets, you will need all-purpose flour, butter, milk, heavy cream, Kosher salt, ground white or black pepper, lemon juice, and nutmeg for the sauce. Optional, you may want to garnish with a pinch of paprika for color.
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.
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 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:
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
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!
Thank you so much for visiting Grits and Pinecones!
Old-Fashioned Creamed Potatoes Recipe
Ingredients
- 2 lbs potatoes about 4-5 medium size potatoes, between 4-5 inches long
- 2 Tbsp all-purpose flour
- 2 Tbsp unsalted butter
- 1 cup milk
- 1/4 cup heavy cream
- 1-1/2 tsp kosher salt divided
- 1/4 tsp ground white or black pepper
- 1 Tbsp 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, 1/2 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.
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