creamed potatoes recipe
The Best creamed potatoes recipe
Plus, creamed potatoes aren’t just cozy—they’re actually pretty good for you too. The potatoes themselves are packed with fiber and vitamin C, and the creamy sauce can be made lighter with a splash of broth or a touch of Greek yogurt instead of heavy cream. It’s that kind of dish that makes you feel like you’re treating yourself while still nourishing your family. And honestly? There’s nothing better than a warm, creamy side that doesn’t require fancy techniques or fancy ingredients. It’s the kind of recipe that’s always a hit, whether you’re serving it to guests or just enjoying it with your own crew.
Classic Creamed Potatoes with Garlic
A comforting dish of tender potatoes smothered in a rich tomato-garlic sauce, perfect for weeknight meals. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 large russet potatoes, peeled and cubed
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Place cubed potatoes on the baking sheet and toss with butter and olive oil. Spread evenly. -
3
Bake for 20 minutes until potatoes are tender and lightly golden. -
4
While potatoes bake, heat tomato sauce in a pot over medium heat. Add minced garlic and cook for 1 minute until fragrant. -
5
Reduce heat to low, stir in heavy cream and Parmesan. Simmer for 5 minutes until slightly thickened. -
6
Remove potatoes from oven, fluff with a fork, and pour the warm sauce over them. Mix gently to coat evenly.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Pot
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamed Potatoes with Garlic Works
❓ Frequently Asked Questions About Creamed Potatoes with Garlic
How do I prevent my creamed potatoes from turning out too mushy?
Use a stovetop steamer basket or a microwave-safe bowl lined with a damp towel to steam the potatoes until fork-tender. Avoid overcooking—they should hold their shape when cut. If using a pot, gently mash only after cooking to avoid breaking the starch cells.
Can I use frozen potatoes instead of fresh?
Yes, thaw frozen potatoes fully before cooking. They may require slightly less cooking time than fresh, so check for doneness 5–10 minutes earlier than the recipe suggests.
What if I don’t have a cream substitute?
Replace heavy cream with equal parts whole milk or unsweetened almond milk for a lighter texture. For extra richness, blend in 1–2 tablespoons of sour cream or Greek yogurt into the sauce.
How can I make creamed potatoes ahead of time?
Cook the potatoes fresh and mash them on the day you plan to serve. Store the sauce separately in an airtight container and combine just before serving to keep it creamy and fluffy.
Why does my creamed potato sauce sometimes separate?
Separation often happens if the potatoes were overcooked or if the cream wasn’t warmed through before mixing. Stir in a splash of cold milk or cream to re-emulsify, then reheat gently on low heat until smooth.
