Southern Creamed Potatoes Recipes

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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

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

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

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 STEWED IN CREAM



Potatoes Stewed in Cream image

This recipe is from a cookbook called Scandinavian Feasts by Beatrice Ojakangas. According to the author, this recipe is a Scandinavian favorite - each region, and each chef has their own variation. For example, in Southern Sweden, they often add sauteed yellow onion.

Provided by PanNan

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

10 small potatoes (about 1 1/2 lbs)
2 tablespoons butter
1 1/2 cups half-and-half cream
1 1/2 teaspoons salt
1/2 cup fresh herb, finely chopped (dill, parsley, or chives, for example)

Steps:

  • Peel and dice potatoes into 1/2" cubes. Melt butter in heavy skillet. Add potato cubes, and saute until they start to look translucent.
  • Pour cream over potatoes, and add salt.
  • Blend the ingredients well, and cover. Cook over low heat until the potatoes are soft (about 20 minutes).
  • Sprinkle with fresh herbs, and serve hot.

Nutrition Facts : Calories 496.1, Fat 16.6, SaturatedFat 10.2, Cholesterol 48.8, Sodium 985.5, Carbohydrate 78.2, Fiber 9.3, Sugar 3.5, Protein 11.3

SOUTHERN SCALLOPED POTATOES



Southern Scalloped Potatoes image

This delicious casserole hasn't been compromised by garlic and some other seasonings to detract from the traditional southern flavor, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity and subtle flavors. My family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I've learned to guestimate on many of my recipes. NOTE: This dish can easily be frozen after baking, then thawed out and reheated. I do not recommend freezing without baking first, since potatoes will sometimes get mushy if frozen uncooked. I personally do not like a tin baking pan for this particular recipe, especially for freezing, since it can sometimes impart a "tinny" taste. Also, if this recipe is baked in a glass baking dish and then frozen, the glass will shatter if not at room temperature. So, if freezing in a glass baking dish, I recommend baking and freezing in Corning Ware since it will not break.

Provided by Stella Mae

Categories     Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 6

4 -5 large idaho potatoes, peeled
3 large onions, sliced
4 tablespoons butter
1/2 cup flour
2 cups milk (or more)
salt and pepper

Steps:

  • Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
  • Set aside.
  • Slice three onions and sauté in butter until transparent.
  • Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
  • Add milk and continue stirring until the sauce is at the consistency you like.
  • It should be medium-thick.
  • Add sliced potatoes to the pan and mix very well.
  • Add salt and pepper to taste.
  • Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.

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