You guys, I just whipped up the most comforting bowl of creamy goodness — think mashed potatoes’ sassy cousin with that cozy twist of onions and garlic.
Indulge in the comforting richness of creamed potatoes, a dish I love for its velvety texture and savory flavors. My recipe combines tender russet or Yukon Gold potatoes with the lush creaminess of heavy cream and buttery goodness.
The gentle aroma of finely chopped onions and minced garlic elevates each bite, while a hint of salt and freshly ground black pepper adds the perfect balance. For a touch of freshness, a sprinkle of chopped parsley can be added.
This dish is not only delicious but also a hearty source of energy and essential nutrients.
Creamed Potatoes Recipe Ingredients
- Potatoes: Rich in carbohydrates, provide dietary fiber and vitamin C.
- Heavy Cream: Adds creamy texture, rich in fat and calories.
- Unsalted Butter: Enhances flavor, provides fats and vitamins A, E, and K.
- Onion: Adds sweetness and depth, contains antioxidants and vitamin C.
- Garlic: Boosts flavor, offers antioxidants, and supports immune health.
Creamed Potatoes Recipe Ingredient Quantities
- 2 pounds potatoes, peeled and cubed
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
How to Make this Creamed Potatoes Recipe
1. Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer until the potatoes are tender, about 15-20 minutes. Drain the potatoes and set aside.
3. In the same pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
6. Return the drained potatoes to the pot with the cream mixture. Stir gently to combine.
7. Season the potatoes with salt and freshly ground black pepper to taste, mixing well to ensure even seasoning.
8. Cook the mixture over low heat for another 5 minutes, allowing the flavors to meld together.
9. Remove the pot from the heat and let it sit for a minute to thicken slightly.
10. Transfer the creamed potatoes to a serving dish and garnish with freshly chopped parsley, if desired, before serving.
Creamed Potatoes Recipe Equipment Needed
1. Large pot
2. Cutting board
3. Paring knife or chef’s knife
4. Vegetable peeler
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Colander or sieve
9. Serving dish
FAQ
- Q: Can I use a different type of potato?
A: Yes, Yukon Gold or Russet potatoes work best for their creamy texture and flavor.
- Q: Is there an alternative to heavy cream?
A: You can substitute with half-and-half or whole milk, but the dish will be less rich.
- Q: How do I know when the potatoes are done?
A: The potatoes are done when tender and easily pierced with a fork, usually after about 15-20 minutes of boiling.
- Q: Can this dish be prepared in advance?
A: Yes, you can make it ahead and reheat gently on the stove, adding a bit more cream if needed.
- Q: What can I use instead of fresh parsley as a garnish?
A: You can use chives or dill for a different but complementary flavor.
- Q: How can I make this dish dairy-free?
A: Substitute the butter with a dairy-free margarine and the cream with a plant-based alternative like coconut cream.
Creamed Potatoes Recipe Substitutions and Variations
- Heavy cream: Substitute with coconut milk for a dairy-free option or half-and-half for a lighter version.
- Unsalted butter: Use olive oil or a plant-based butter for a vegan alternative.
- Onion: Shallots can be used for a milder flavor, or leek for a slightly sweeter taste.
- Garlic: Replace with 1/4 teaspoon garlic powder if fresh garlic is unavailable.
- Fresh parsley: Dried parsley can be used, or swap for chopped chives for a different herbaceous note.
Pro Tips
1. Choose the Right Potatoes: Use starchy potatoes like Russets for a creamier texture. They break down easily and absorb the cream well, creating a smooth dish.
2. Uniformly Cube the Potatoes: Cutting the potatoes into uniform cubes ensures they cook evenly. This prevents having some pieces that are overcooked and falling apart while others are undercooked and firm.
3. Start in Cold Water: Always start boiling potatoes in cold water and then bring them to a boil. This helps them cook more evenly from the outside in, preventing the outer layer from disintegrating before the inside is cooked.
4. Sauté Onions and Garlic Slowly: Cook the onions and garlic over medium heat, stirring often to avoid browning them too quickly. This releases their sweetness and adds depth to the dish without imparting a burnt flavor.
5. Adjust Cream Consistency: If the cream mixture seems too thick or thin, adjust the consistency by either reducing it further over low heat or adding a small splash of milk to achieve your desired thickness before returning the potatoes to the pot.
Creamed Potatoes Recipe
My favorite Creamed Potatoes Recipe
Equipment Needed:
1. Large pot
2. Cutting board
3. Paring knife or chef’s knife
4. Vegetable peeler
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Colander or sieve
9. Serving dish
Ingredients:
- 2 pounds potatoes, peeled and cubed
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions:
1. Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer until the potatoes are tender, about 15-20 minutes. Drain the potatoes and set aside.
3. In the same pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
6. Return the drained potatoes to the pot with the cream mixture. Stir gently to combine.
7. Season the potatoes with salt and freshly ground black pepper to taste, mixing well to ensure even seasoning.
8. Cook the mixture over low heat for another 5 minutes, allowing the flavors to meld together.
9. Remove the pot from the heat and let it sit for a minute to thicken slightly.
10. Transfer the creamed potatoes to a serving dish and garnish with freshly chopped parsley, if desired, before serving.
