Creamed Potatoes are an old fashioned, easy and delicious recipe. Boiled baby reds, butter, milk and cream. Many add peas to this recipe as well. This recipe has a scratch version and a quick and easy hack for those unsure of their ability to make the cream sauce. Both ways are delicious, tasty and comforting.
The full, printable recipe is at the end of this post. I also have a Pinterest Pin on the top right corner so you can pin this to Pinterest if you like. I post all my recipes to Pinterest and if you would like to follow me there, you can CLICK HERE.
While not EXACTLY the same as making this sauce from scratch, you can buy this packet of McCormick Country Gravy to top the potatoes with. Add the seasonings and herbs to the packet when it is made to give it a little more homemade flavor.
Not Pretty, But Delicious
While admittedly this is the most picture perfect side dish, I can assure it is delicious . The buttery baby reds and the delicious sauce are so decadent and cream and smooth. I do not always add peas to mine, as everyone does not like peas that I cook for. But peas make a colorful addition to this dish.
Sauce From Scratch
Making the sauce from scratch may seem intimidating to some, but I can assure you that it is fairly easy to make. You will be really proud of yourself when you do. You just need to remember not to stop stirring and not to keep the heat too high. If your sauce is too thick, you can thin it out with a little bit of milk at a time.
- 1 to 1.5 pounds of baby red potatoes
- 4 tablespoons of salted butter
- 1/4 cup of flour
- 1 cup of milk
- 1/4 cup heavy cream
- 1 cup of frozen peas, optional
- 1/8 teaspoon of sweet paprika
- black pepper to taste
- 1/2 teaspoon of salt
- 1/2 tablespoon of dried parsley
- 1/8 teaspoon of nutmeg
- Optional Sauce
- 1 packet of McCormick Original Country Gravy (pictured in post)
- *make according to package directions and season with the parsley, paprika, nutmeg and black pepper
- Wash and cut your baby reds into quarters. Add to a pot and cover with water. Add a couple of pinches of salt. Place on stove, bring to a boil and let boil about 10 minutes. You want them fork tender, but not falling apart. Keep an eye on them the first time you make this.
- If you are using the peas, add the peas in the last minute of cooking to the potatoes.
- While the potatoes boil and if you are making the sauce from scracth. Melt the four tablespoons of butter in a skillet. Slowly whisk in the flour.
- Cook the flour and butter for about a minute, stirring or whisking the whole time. This will be like a paste.
- Slowly whisk in the milk, and whisk constantly, let this come to a very low boil and keep whisking, while it simmers slowly it will thicken. Taste and add salt, pepper, paprika and nutmeg. Simmer until velvety and smooth.
- Slowly add the cream until all of this is good texture, like a gravy. If it is too thick, add a little more milk at a time.
- Taste and adjust the seasonings. At the end stir in the dried parsley.
- When the potatoes and peas are cooked, drain, add to a dish that fits them all, Carefully stir in the the 2 tablespoons of butter to just coat the potatoes and peas. You can add more butter if you like.
- Before serving, pour the cream sauce over the potatoes and peas.
- If you are making the packet you only need to boil the potatoes and peas and then make the sauce from the packet.
Another Potato Recipe
If you love potatoes and want another great potato recipe. Give my Summer Mashed Potatoes a try!