Creamed Potatoes As Taught to Me by My Uncle

Bring a taste of family tradition to your table with this rich and creamy 'Creamed Potatoes As Taught to Me by My Uncle.' This simple yet indulgent recipe transforms humble Yukon Gold potatoes into a velvety side dish, perfect for any occasion. Featuring perfectly boiled potatoes gently coated in a luscious homemade cream sauce made with butter, flour, whole milk, and a splash of heavy cream, this recipe is a celebration of comfort food at its finest. The dish is elevated with a pinch of black pepper and optionally garnished with fresh parsley for a pop of color and flavor. Ready in under an hour, this side pairs beautifully with roasted meats, hearty casseroles, or even a holiday feast. Discover the joy of rustic, creamy decadence that will have everyone coming back for more!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 medium Yukon Gold potatoes
• 1 tablespoon Salt
• 4 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 0.5 cup Heavy cream
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the Yukon Gold potatoes and rinse them under cold water. Cut the potatoes into 1-inch cubes for even cooking.

Step 2

Place the cubed potatoes in a large pot and cover them with cold water. Add the tablespoon of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat to medium. Let the potatoes cook for 10-15 minutes, or until they are fork-tender but not falling apart.

Step 4

While the potatoes are cooking, prepare the cream sauce. In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat.

Step 5

Once the butter is fully melted, add the 2 tablespoons of all-purpose flour. Stir constantly with a whisk and cook the roux for 1-2 minutes until it becomes lightly golden and loses the raw flour smell.

Step 6

Slowly pour the 2 cups of whole milk into the roux, whisking continuously to prevent lumps. Continue to whisk and cook the mixture until it thickens, about 3-4 minutes.

Step 7

Stir in the 0.5 cup of heavy cream and season the sauce with 0.5 teaspoon of ground black pepper. Taste and adjust seasoning if needed. Turn off the heat and set aside.

Step 8

Drain the cooked potatoes in a colander and return them to the pot. Using a wooden spoon or spatula, gently stir the potatoes to remove excess moisture over low heat for 1-2 minutes.

Step 9

Pour the cream sauce over the potatoes and stir gently to coat all the pieces evenly. Be careful not to mash the potatoes too much.

Step 10

Transfer the creamed potatoes to a serving bowl. If desired, garnish with 2 tablespoons of chopped fresh parsley for a pop of color and flavor.

Step 11

Serve warm and enjoy this comforting dish with your favorite main course!

Nutrition Facts

Serving size	(1899.4g)

Amount per serving	% Daily Value*
Calories	2055.3

Total Fat 104.6g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 302.6mg	0%
Sodium 7395.3mg	0%
Total Carbohydrate 245.6g	0%
Dietary Fiber 16.9g	0%
Total Sugars 31.6g
Protein 42.4g	0%

Vitamin D 214.7IU	0%
Calcium 783.9mg	0%
Iron 10.0mg	0%
Potassium 5806.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 8.1%

Carbs: 46.9%