Mama's Amazing Creamy Potatoes

Diane Hopson Smith


My mother use to make the best red potatoes in a thick creamy white sauce. The best I remember she simply boiled the potatoes until tender and then she added whole milk and flour to make a white sauce. She seasoned with salt and pepper. I loved these potatoes and especially loved crumbling a piece of cornbread up and spooning the sauce over the bread. YUM!

I've made some changes over the years. This is my take on my moms cream potatoes.

This is a perfect side dish or if you like, load it up with crumbled bacon, cheese, sour cream, etc for a meal.
Hope you enjoy as much as I do.

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5 Min


15 Min


Stove Top


6 to 8 small
red new potatoes, peeled and quartered
water (just enough to cover potatoes)
chicken boullion cube
1/4 c
1 Tbsp
onion flakes, dehydrated (or small amount of fresh chopped onion)
celery rib, sliced
1/4 c
all purpose flour
1 c
heavy cream
salt and pepper to taste (i used fresh ground pepper)

Directions Step-By-Step

Cover potatoes (in an appropriate size pot) with water. Add boullion cube, butter, onion flakes and celery (and a little salt). Bring to a slow boil over medium heat and cook until potatoes are tender but not mushy (7 to 8 minutes). I use red potatoes because they are a firmer potato.
Combine flour and just enough cream to make a smooth paste. Gradually whisk in remaining cream. Once potatoes are tender, pour cream mixture into potatoes and continue cooking until thickened. Season with salt and pepper.
NOTE: serve as a side dish or load it with shredded cheese, crumbled fried bacon, sour cream, green onion,...etc and eat as a meal.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Collection: Bold With Butter
Other Tag: Quick & Easy
Hashtags: #comfort, #food