Real Recipes From Real Home Cooks ®

mama's amazing creamy potatoes

(3 ratings)
Recipe by
Diane Atherton

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.

(3 ratings)
yield 6 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For mama's amazing creamy potatoes

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

How To Make mama's amazing creamy potatoes

  • 1
    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.
  • 2
    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.
  • 3
    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.