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!
Nutrition Facts
Ingredients
Instructions
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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.
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Reviews from the Original Source
I’m Chelsea’s brother in law and I first tried this at a family party that she brought it to and now it’s one of my favorite recipes! I make it all the time and can’t get enough of it!
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