Creamed Diced Potatoes Recipes

SIMPLE CREAMED NEW POTATOES

Simple Creamed New Potatoes image

Creamed new potatoes are a snap to prepare with an easy classic white sauce and they take no more than 25 minutes, start to finish.

Provided by Diana Rattray

Categories Side Dish

Time 22m

Yield 6

Number Of Ingredients 5

Ingredients

2 pounds new potatoes (scrubbed and cut into chunks)
2 tablespoons butter
2 tablespoons flour
1 cup milk or half-and-half
Kosher salt and freshly ground black pepper (to taste)

Steps:

Gather the ingredients.
Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
Season with kosher salt and freshly ground black pepper, to taste.
Drain the cooked potatoes and then transfer to a serving dish.
Pour sauce over potatoes and sprinkle with paprika.

Nutrition Facts : Calories 184 kcal, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 2 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CREAMY AU GRATIN POTATOES

Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

FLUFFY CREAMED POTATOES

Fluffy Creamed Potatoes image

"WE ALWAYS had mashed potatoes with our roast beef, only we called them 'creamed' potatoes, a cloud-like delight crowned with golden-brown gravy from the roast! Any kind of potato will do...the secret to making them light and fluffy is in the whipping!"

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8-10 servings.

Number Of Ingredients 5

Ingredients

3-1/2 to 4 pounds potatoes, peeled and quartered
1/4 cup butter, cubed
1 ounce cream cheese, softened
1/3 to 2/3 cup evaporated milk or heavy whipping cream
Salt and pepper to taste

Steps:

Cook potatoes in boiling salted water until tender; drain. Add butter, cream cheese and 1/3 cup milk or cream. Beat on low speed or mash with potato masher, adding remaining milk or cream as needed to make potatoes light and fluffy. Season with salt and pepper.

Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 66mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

DILLED CREAMED POTATOES

Dilled Creamed Potatoes image

This recipe was given to me by my mother-in-law. It is always served at family get togethers and BBQs. You can use regular peeled and cubed potatoes if you can't find baby potatoes.

Provided by FLOODWAY GIRL

Categories Side Dish Potato Side Dish Recipes

Time 50m

Yield 10

Number Of Ingredients 7

Ingredients

2 pounds new potatoes
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 quart heavy cream
1 cup chopped fresh dill
salt and pepper to taste

Steps:

Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 20.3 g, Cholesterol 130.4 mg, Fat 38.1 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 22.3 g, Sodium 41.8 mg, Sugar 1.1 g

CREAMED DICED POTATOES

Creamed Diced Potatoes image

I like this because you can make it the day before and reheat it. You can do it in the oven or crock pot. A friend made this for a dinner years ago.

Provided by NoraMarie

Categories Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

10 potatoes
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of asparagus soup
2 tablespoons Cheese Whiz
8 ounces water

Steps:

Peel and slice or dice the potatoes.
Boil them for about 10 minutes.
In a casserole or crock pot put the soup and cheese.
Mix in the potatoes.
I haven't made these for a long time as I just found my book, but we'll make it for Xmas and re-post if I need to.
Put in crock pot for about 2-1/2 hours on high.
Or bake at 350°F for 30 to 40 minutes.

Nutrition Facts : Calories 398.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 5, Sodium 528, Carbohydrate 79.1, Fiber 9.4, Sugar 4.7, Protein 10.4

CREAMED POTATOES

Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

POTATOES IN CREAM SAUCE

Potatoes in Cream Sauce image

Provided by Pierre Franey

Categories dinner, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 Idaho potatoes, about 1 3/4 pounds
Salt to taste if desired
1 cup heavy cream
1/3 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
1/2 cup finely chopped scallions
Freshly ground pepper to taste

Steps:

Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 631 milligrams, Sugar 3 grams

BUTTERY CREAMED POTATOES

Buttery Creamed Potatoes image

It's the end of summer and I'm pulling out all the fall and winter favorites. These potatoes are a great accompaniment to any meat dish that doesn't create a gravy. Do not put the dish together before you bake the potatoes, because the cream sauce will react with the potatoes and they will turn gray if they sit. I learned this the hard way.

Provided by cookCol

Categories < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups raw diced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350.
Melt butter; add flour, cook 1 minute.
Add milk, salt and pepper and bring just to boiling point.
Place potatoes in greased baking dish.
Pour sauce over potatoes.
Cover and bake for 1 1/4 hours.

More about "creamed diced potatoes recipes"

OLD-FASHIONED CREAMED POTATOES | GRITSANDPINECONES.COM

2020-05-07 Remove the skillet from the heat and add the heavy cream, ½ teaspoon of salt, lemon juice, white or black pepper, and a pinch of nutmeg. …
From gritsandpinecones.com
5/5 (1)
Calories 105 per serving
Category Dinner

For perfectly cooked potatoes, start them in a large pot of cold water over medium-high heat. Make sure they are fully submerged by at least an inch and bring the water to a boil. Reduce the heat to medium-low, add one teaspoon of salt and cook the potatoes uncovered at a simmer until they are just tender all the way through when pierced with a fork.
The potatoes should be done somewhere between eight and twelve minutes, but the time will vary depending on the size of the cubes. When the potatoes are done, drain them in a colander and set them aside.
While the potatoes cook, make a roux by adding butter to a medium-size skillet over medium heat. When the butter melts, sprinkle the flour over the top and whisk until the mixture is smooth. Cook for about two minutes, and then very slowly start adding the milk while continuing to whisk.

Creamed Diced Potatoes Recipes

SIMPLE CREAMED NEW POTATOES

Creamed new potatoes are a snap to prepare with an easy classic white sauce and they take no more than 25 minutes, start to finish.

CREAMY AU GRATIN POTATOES

FLUFFY CREAMED POTATOES

"WE ALWAYS had mashed potatoes with our roast beef, only we called them 'creamed' potatoes, a cloud-like delight crowned with golden-brown gravy from the roast! Any kind of potato will do...the secret to making them light and fluffy is in the whipping!"

DILLED CREAMED POTATOES

This recipe was given to me by my mother-in-law. It is always served at family get togethers and BBQs. You can use regular peeled and cubed potatoes if you can't find baby potatoes.

CREAMED DICED POTATOES

I like this because you can make it the day before and reheat it. You can do it in the oven or crock pot. A friend made this for a dinner years ago.

CREAMED POTATOES

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

POTATOES IN CREAM SAUCE

BUTTERY CREAMED POTATOES

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