Mama's Amazing Creamy Potatoes

6
Diane Atherton

By
@DeeDee2011

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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
6
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 6 to 8 small
    red new potatoes, peeled and quartered
  • ·
    water (just enough to cover potatoes)
  • 1
    chicken boullion cube
  • 1/4 c
    butter
  • 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

Step-by-Step

  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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