Mama's Amazing Creamy Potatoes

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 votes

5 Min
15 Min
Stove Top


  • 6 to 8 small
    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.

Printable Recipe Card

About Mama's Amazing Creamy Potatoes

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

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