The Ultimate Guide to Old-Fashioned Creamed Potatoes: A Timeless Comfort Food Side Dish

Few dishes evoke the warmth and comfort of home quite like a classic potato side. While mashed potatoes often steal the spotlight, Old-fashioned Creamed Potatoes offer a unique and equally satisfying experience. These delightfully creamy potatoes stand out with their distinct texture and rich flavor, requiring only minimal ingredients and coming together surprisingly quickly. If you’re looking to elevate your dinner table with a side dish that’s both easy to prepare and incredibly delicious, these creamed potatoes are the perfect alternative to your typical mashed potatoes.

Beyond this beloved recipe, explore some of our other cherished potato side dishes that promise to impress, such as crispy smashed potatoes, perfectly seasoned roasted potatoes, or the indulgent layers of au gratin potatoes!

Creamed vs. Mashed Potatoes: Understanding the Delicious Distinction

While both mashed and creamed potatoes offer a creamy, comforting experience, their preparation and resulting textures set them apart. Mashed potatoes, as the name suggests, are typically pounded or whipped into a smooth, airy, or sometimes slightly lumpy consistency. They are often enriched with milk, butter, and cream, becoming a fluffy puree.

Creamed potatoes, on the other hand, maintain their distinct, small cubed pieces, offering a more substantial bite and retaining much of the potato’s original texture. They are boiled until tender, then gently tossed in a delectable, velvety sauce—usually a blend of butter, sour cream, and savory seasonings, often finished with a delicate sprinkle of paprika. This method ensures each potato piece is coated in rich flavor without losing its structural integrity, providing a satisfying contrast to the smoother mashed varieties.

Creamed Potatoes: A Beloved Family Tradition

In our family, there’s a legendary dish known simply as “favorite potatoes,” and it’s all thanks to my wonderful mother-in-law. Her recipe, born from intuition rather than a formal cookbook, involves nothing more complicated than perfectly boiled potatoes generously tossed with melted butter and rich sour cream. What sounds simple on paper transforms into a truly exceptional side dish that has become an undisputed crowd-pleaser and a staple at every gathering.

As a devoted potato enthusiast, dinner invitations to my in-laws’ house are always met with eager anticipation, knowing that the most incredible potatoes will grace the table. This cherished side dish, perfected by my mother-in-law, has seamlessly woven itself into my own family’s culinary traditions. Now, it’s not just my husband who requests “Grandma’s potatoes”; our children enthusiastically join the chorus, making this recipe a testament to deliciousness passed down through generations. ❤️

Choosing the Perfect Spud: What Potatoes Are Best for Creamed Potatoes?

The foundation of outstanding creamed potatoes lies in selecting the right variety. Our absolute favorite choice for this recipe, year after year, remains the versatile gold potato. Also widely known as Yukon Gold, Yukon, or simply yellow potatoes, these gems are renowned for their inherently buttery, smooth, and creamy texture. Their subtly sweet flavor profile provides a delightful balance, particularly when paired with the tangy richness of sour cream. Gold potatoes are typically small to medium in size, featuring a light yellow flesh and incredibly delicate skin. While their thin skin is often fine to leave on for many dishes, for the silkiest creamed potatoes, we usually opt to peel them.

Alternative Potato Varieties for Creamed Potatoes:

Russet Potatoes: These classic baking potatoes also work exceptionally well for creamed potatoes. Russets are starchy and absorb flavor beautifully, yielding a fluffy interior. However, their thicker, rougher skin should always be peeled to ensure a smooth texture in your finished dish.
New Potatoes (Baby Gold or Red Potatoes): For a quicker, rustic approach to creamed potatoes, consider using new potatoes. These young potatoes, harvested before they fully mature, boast thin, wispy skins and a firm, waxy texture. Their smaller size (usually around 1 inch in diameter) means their sugars haven’t fully converted to starch, resulting in a slightly sweeter flavor. When using new potatoes, you can often skip peeling them entirely! Simply boil them whole, or cut them in half or quarters if they are on the larger side. Baby gold potatoes are excellent, but baby red potatoes are a fantastic choice if you’re aiming for beautiful Red Creamed Potatoes.

Mastering the Art: How To Make Creamed Potatoes from Scratch

Crafting the perfect batch of old-fashioned creamed potatoes is a straightforward process that yields incredibly rewarding results. Follow these simple steps for a side dish that’s sure to become a new favorite:

Prepare Your Potatoes: This initial step requires a little time and attention, so put on your favorite music or podcast! Begin by thoroughly peeling your chosen potatoes (especially if using Russets or larger Gold potatoes, though baby golds can often be left unpeeled). Rinse them well under cold water to remove any residual dirt. Once clean, dice the potatoes into uniform 1-inch cubes. Consistency in size is key for even cooking.
Boil to Perfection: Place the diced potatoes into a large pot. Crucially, cover them with cold water. This is a vital “quick tip” for perfectly cooked potatoes: starting with cold water allows the potatoes to heat up gradually, ensuring the centers cook at the same rate as the outsides. Adding them to hot water would cook the exterior too quickly, leading to unevenly cooked or mushy potatoes. Add 1 tablespoon of salt to the water for flavor. Bring the water to a boil, then reduce heat slightly and continue to boil until the potatoes are fork-tender, typically around 8-10 minutes.
Remove ALL Extra Moisture: Once tender, immediately drain the potatoes using a colander. This step is critical to prevent watery creamed potatoes. After draining, let the potatoes sit in the colander for about 5-7 minutes, allowing them to fully air dry. The steam will evaporate any surface moisture, ensuring your sauce adheres beautifully and isn’t diluted. Resist the urge to mash or stir them during this drying phase.
Craft the Creamy Sauce & Combine: While the potatoes are drying, prepare your luxurious cream sauce. In the same pot (or a separate saucepan), melt the unsalted butter over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to let it brown. Whisk in the seasoned salt, garlic powder, and pepper until well combined. Remove the pot from the heat and allow the mixture to cool slightly before incorporating the full-fat sour cream. Whisk vigorously until the sauce is completely smooth and creamy.
Gently Toss and Serve: Return the thoroughly dried, tender potatoes to the pot with your prepared cream sauce. Using a spoon or spatula, gently stir and fold the potatoes until each cube is evenly coated in the rich, velvety sauce. Avoid over-mixing or mashing, as you want to preserve the integrity of the potato pieces. Taste and adjust seasonings as needed—you might want a little extra salt or pepper. Serve immediately, traditionally finished with a light sprinkle of paprika for color and a hint of flavor. Enjoy this comforting classic!

Quick Tip: The Cold Water Secret for Perfect Potatoes

When cooking potatoes for any recipe where tenderness and even texture are paramount, always begin by adding them to cold water. Potatoes are dense, and if submerged in already boiling water, their exteriors will cook much faster than their interiors. This results in mushy outsides and firm, undercooked centers – a culinary mishap known as “unevenly cooked taters.” Starting with cold water allows the heat to penetrate the potatoes gradually and uniformly, ensuring they become perfectly tender all the way through at the same time.

Essential Tips for Making the Best Old-Fashioned Creamed Potatoes

While the recipe itself is straightforward, a few key tips can elevate your creamed potatoes from good to absolutely unforgettable:

Season Generously and Taste Often: Don’t underestimate the power of salt and pepper. These two foundational ingredients are crucial for unlocking and enhancing the full flavor of your potatoes. Add them throughout the cooking process and, most importantly, taste a few times before serving. Adjust the salt and pepper to your personal preference. It’s a tough job, but someone has to do it!
Use Unsalted Butter: The salt content in salted butter can vary significantly between brands and even different packages. By using unsalted butter, you gain complete control over the seasoning, allowing you to perfectly balance the flavors in your dish.
Opt for Full-Fat Sour Cream: This is a non-negotiable for truly decadent creamed potatoes. Fat-free or lower-fat sour creams often contain stabilizers and less fat, which can cause them to break, curdle, or become watery when heated and mixed into the sauce. Full-fat sour cream provides the necessary richness and stability for that luscious, velvety texture you’re aiming for.
Avoid Overcooking the Potatoes: While you want them tender, you don’t want them mushy. Cook until a fork easily pierces a potato cube, but it still holds its shape. Overcooked potatoes will break down too much when tossed, resembling mashed potatoes instead of distinct creamed cubes.
Handle Gently: Once cooked and drained, handle the potatoes with care. Gentle stirring when combining with the sauce will help maintain their shape and texture, which is a hallmark of true creamed potatoes.
Fresh is Best for Garlic: While garlic powder is in the recipe, using fresh minced garlic in the butter sauce adds an incredible layer of aromatic flavor that can’t be replicated by powder alone.

Creative Variations to Customize Your Creamed Potatoes

Creamed Potatoes and Peas: For a delightful pop of color and sweetness, add about 1 cup of frozen peas to the boiling potato water just 1 minute before draining. The peas will cook perfectly and meld beautifully with the creamy potatoes.
Fresh Herb Garnish: Elevate the freshness by garnishing your finished creamed potatoes with thinly sliced fresh green onions (scallions) or finely chopped chives. Their mild oniony flavor and vibrant color provide an excellent contrast.
Cheesy Indulgence: Stir in 1/2 cup of shredded sharp cheddar, Parmesan, or Gruyere cheese into the warm potatoes and sauce. The melting cheese adds an extra layer of savory richness.
Smoked Paprika Kick: Instead of regular paprika, try smoked paprika for a deeper, more robust flavor profile.
Bacon Bits: For a savory, crunchy element, fold in 1/4 cup of cooked and crumbled bacon bits just before serving.
A Touch of Heat: If you enjoy a little spice, add a tiny pinch of cayenne pepper or a dash of hot sauce to the sour cream mixture.

Preparation and Storage: Make Ahead & Keep Fresh

Creamed potatoes are a fantastic make-ahead option, especially when preparing for special occasions or busy holiday dinners. Strategic planning can significantly cut down on last-minute stress in the kitchen:

Prep Ahead: To save valuable time on the day of serving, you can peel and chop your potatoes up to a day in advance. Immediately after preparing them, transfer the diced potatoes to a large bowl and completely cover them with cold water. This prevents them from browning due to oxidation. Cover the bowl tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to proceed with the recipe, simply drain the potatoes thoroughly before adding them to a pot with fresh cold water for boiling.
Storage of Leftovers: Any leftover creamed potatoes should be stored in an airtight container in the refrigerator. They will maintain their deliciousness for up to 3 days.
Reheating Instructions: To reheat, gently warm the potatoes on the stovetop over low heat, stirring frequently to prevent sticking. The sauce may thicken slightly in the fridge; if this happens, add a splash of milk, cream, or even a little chicken broth while reheating to restore its smooth, creamy texture. You can also reheat smaller portions in the microwave, stirring halfway through and adding liquid if needed.

Perfect Pairings: What to Serve with Creamed Potatoes

Creamed potatoes are incredibly versatile, making them a superb accompaniment to nearly any dish where you might typically serve mashed or roasted potatoes. Their rich and creamy profile makes them an ideal partner for a wide array of main courses, from hearty meats to lighter poultry dishes. Here are some of our favorite pairings:

Everyday Dinners:

Hearty Meat Mains: These potatoes beautifully complement dishes like succulent Pulled Pork Sandwiches, juicy Grilled Chicken, a perfectly cooked Flat Iron Steak, or flavorful Blackened Chicken.
Fresh Salads & Vegetables: Balance the richness with a crisp Garden Salad or a vibrant medley of Roasted Vegetables.

Holiday Feasts & Special Occasions:

Creamed potatoes are a magnificent addition to any holiday table, adding a touch of elegance and comforting indulgence.

Thanksgiving or Christmas Spread: Include them alongside a tender Crockpot Turkey Breast, sweet and savory Sweet Potato Casserole, festive Thanksgiving Salad or a refreshing Winter Salad, classic Thanksgiving Dressing, and the best, no-knead Dinner Rolls.
Easter Celebrations: Enhance your Easter feast with these potatoes, paired with a classic Deviled Egg Recipe, a fresh Asparagus Salad, simple Roasted Asparagus, a hearty Cobb Salad, and easy Drop Biscuits.

Creamed Potatoes Recipe

Creamed Potatoes

By Chelsea Lords

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!

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 8 as a side

Rating: 5 out of 5 stars (Based on 1 vote)

Equipment

Large Pot

Ingredients

8 cups baby gold potatoes (3 pounds, peeled and cut into 1-inch pieces, see note 1)
1 tablespoon salt
1/2 cup unsalted butter
2 teaspoons minced garlic
1-1/4 teaspoons seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 (16-ounce) container sour cream (full-fat, see note 2)
Paprika for topping

Instructions

Peel, wash, and dice potatoes into 1-inch cubes. Add to a large pot, cover with 8 cups of cold water, and bring to a boil. Add 1 tablespoon of salt. Boil until tender, about 8–10 minutes. Drain and let the potatoes air dry in the strainer for 5 minutes.
In the same pot, melt butter over medium-low heat. Add minced garlic and stir until fragrant, about 30 seconds. Whisk in garlic powder, pepper, and seasoned salt. Remove from heat and let cool slightly. Add sour cream and whisk until smooth.
Return the potatoes to the pot and gently stir to coat. Adjust seasonings to taste. Serve with a sprinkle of paprika. Enjoy!

Recipe Notes

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.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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