Polish Creamed Potatoes
Indulge in the comforting flavors of Polish Creamed Potatoes, a classic side dish that's rich, velvety, and irresistibly satisfying. Made with tender Yukon Gold potatoes coated in a silky, homemade cream sauce featuring butter, whole milk, and a touch of heavy cream, this recipe is both hearty and decadent. The roux-based sauce creates a perfectly smooth texture, while a sprinkle of fresh dill adds a hint of herbaceous brightness. Ready in just 40 minutes, this dish is perfect for family dinners or holiday feasts. Serve these creamy potatoes alongside roasted meats or as part of a complete vegetarian spread for a versatile accompaniment that's sure to steal the spotlight. Keywords: Polish Creamed Potatoes, creamy potato recipe, classic side dish, comfort food.
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Ingredients
- 2 pounds Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh dill (optional)
Directions
Step 1
Peel and cube the potatoes into evenly-sized pieces, about 1 inch in diameter, to ensure even cooking.
Step 2
Place the cubed potatoes in a large pot and fill with enough cold water to cover them by about an inch. Add 1 teaspoon of salt to the water.
Step 3
Bring the pot of potatoes to a boil over medium-high heat. Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 4
While the potatoes cook, prepare the creamy sauce. In a medium saucepan, melt the butter over medium heat.
Step 5
Once the butter is melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color.
Step 6
Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook and whisk for 3-4 minutes, or until the sauce begins to thicken.
Step 7
Reduce the heat to low and stir in the heavy cream, remaining 0.5 teaspoons of salt, and ground black pepper. Cook for an additional 2 minutes, then remove from heat.
Step 8
Drain the cooked potatoes and return them to the pot. Pour the creamy sauce over the potatoes and gently stir to coat them evenly.
Step 9
Transfer to a serving dish and garnish with fresh dill, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1599.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1838.6 |
| Total Fat 104.4g | 0% |
| Saturated Fat 61.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 302.6mg | 0% |
| Sodium 3838.1mg | 0% |
| Total Carbohydrate 194.5g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 29.6g | |
| Protein 36.4g | 0% |
| Vitamin D 214.7IU | 0% |
| Calcium 744.9mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 4583.9mg | 0% |
Source of Calories