Mama's Creamed Potatoes ~ Great Side Dish & Economical!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

Cube Yukon gold potatoes into bite-sized pieces, not too small to maintain texture.

Soak cubed potatoes in cold tap water for 20-30 minutes.

Add just under a tablespoon of kosher salt to a stockpot filled with water and bring to a boil over high heat.

Once boiling, cook the potatoes for about 9 minutes, checking for tenderness.

Drain the potatoes and rinse them with cold water to stop the cooking process.

In a pan, melt 6 tablespoons of room temperature butter.

Sprinkle in 1/2 cup of flour into the melted butter, stirring to combine without making a full roux.

Add a little over a teaspoon of salt and optional dried parsley flakes to the mixture.

Pour in milk to create a thick flavored cream sauce, stirring until it reaches a nice thickness.

Combine the drained potatoes with the cream sauce, mixing gently to coat the potatoes evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens