Easy Old Fashioned Creamed Potatoes
Servings: 6 servings
Calories: 222kcal
This quick and easy recipe for Old Fashioned Creamed Potatoes features cubed potatoes cooked to perfection, blanketed in a silky bechamel sauce made with heavy cream, and brightened with a touch of lemon juice and nutmeg.
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Ingredients
- 2 pounds peeled Russet 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 teaspoons kosher salt divided
- ¼ teaspoon ground white or black pepper
- 1 tablespoon lemon juice
- 1 pinch nutmeg
- 1 pinch paprika Optional garnish
Instructions
- Scrub, peel and cut the potatoes into bite-size cubes.
- Add the potatoes to a large pot of cold water, then place the pot 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 uncovered at a simmer until they are tender all the way through when pierced with a fork.
- The cooking time will be between eight and twelve minutes, but the time will vary depending on the size of the cubes. Drain them in a colander and set them aside when they are done.
- 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 slowly add 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, half of a teaspoon of salt, lemon juice, white or black pepper, and a pinch of nutmeg. Whisk to combine.
- Pour the cream sauce over the potatoes and serve immediately. Optional, before serving, garnish with a pinch of paprika.
Video
Notes
- The secret to a smooth, silky cream sauce is not to stop whisking until the sauce has thickened. When you add the milk, the flour will look like it's clumping, but keep whisking and it will smooth out.
- Leftovers can be stored covered in the fridge for up to four days. You can reheat on the stove, in the oven, or in the microwave.
- 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 from the container, 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, and I don't recommend it.
- If you use salted butter, leave out the salt in the sauce.
- Russet potatoes will produce the creamiest dish. However, I have also used Yukon Gold, red potatoes, baby potatoes, and fingerlings, and they all work well too. I have never tried using canned potatoes.
- I peel russets but usually don't peel other types of potatoes. It's up to you.
- If you prefer, you can also bake creamed potatoes in the oven. Add the cooked potatoes and sauce to a baking dish sprayed with non-stick cooking spray. Top with about a cup of panko or crushed Ritz crackers mixed with a tablespoon of melted butter. Bake in a preheated 350 °F oven for about 25 minutes.
Nutrition
Calories: 222kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 608mg | Potassium: 708mg | Fiber: 2g | Sugar: 3g | Vitamin A: 338IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg
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