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.
Provided by Diana Rattray
Categories Side Dish
Time 22m
Yield 6
Number Of Ingredients 5
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
CREAMED POTATOES
Make and share this Creamed Potatoes recipe from Food.com.
Provided by Chef Dudo
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes in the skin.
- Let cool and peel, cut in half.
- Melt butter (margarine) in a pan and briefly saute the potatoes.
- Pour over milk and cream and add salt.
- Cover and cook gently for appr 10 minutes (until it thickens).
- Add dill, gently mix.
- Serve with smoked fish.
Nutrition Facts : Calories 411.5, Fat 23.2, SaturatedFat 14.5, Cholesterol 76, Sodium 897.3, Carbohydrate 44.7, Fiber 5, Sugar 1.8, Protein 8.2
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
POTATOES IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
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
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.
Provided by FLOODWAY GIRL
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 10
Number Of Ingredients 7
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
CREAMY AU GRATIN POTATOES
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
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
"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
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.
CREAMY MASHED POTATOES
This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess
Provided by Angela Nilsen
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
- Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium
CREAMY POTATOES
Boost the flavor-factor with our delicious Creamy Potatoes recipe from My Food and Family. Our uber-cheesy baked creamy potatoes makes for a crowd-pleasing side. You can make this tasty side easily for weeknight dinners and special occasions.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 24 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
- Bake 55 min. or until potatoes are tender.
- Sprinkle with chives.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CRUSHED SOUR CREAM POTATOES
These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There's no ricing, mashing or whipping - just a simple crush to expose the potatoes' craggy interior. From here on out, the key word is "cream": Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don't skimp on the black pepper or chives. They truly make this dish.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
- Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
- Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
- Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.
BUTTERY CREAMED POTATOES
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
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.
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OLD-FASHIONED CREAMED POTATOES | GRITSANDPINECONES.COM
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5/5 (1)Calories 105 per servingCategory 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.
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