Creamed Potatoes

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Here is a side dish that is a nice change of pace from the usual mashed or baked potato. These diced potatoes in a creamy parsley-flecked sauce are a good selection to serve with a baked ham and asparagus.

Difficulty: Easy

Hands-on: 15 minutesTotal: 25 minutes

Serves: 4

Ingredients

  • 4 medium russet potatoes (about 2 lbs.), peeled and diced
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • ¾ cup milk
  • 1 tsp. salt
  • 2 Tbsp. chopped parsley

Directions

  • Bring potatoes and enough salted water to cover them to a boil in a large saucepan over high heat. Reduce heat to medium-low and simmer for 10 minutes. Drain.
  • Melt butter in a sauté pan and stir the flour into it. Cook for 5 minutes, stirring with a wooden spoon. Add milk slowly to the butter and flour mixture and stir with a whisk to make a creamy sauce. Cook over medium heat, whisking until sauce thickens, about 5 minutes. Add salt and parsley.
  • Add the cooked potatoes to the creamy sauce and stir gently to coat the potatoes. Remove from heat.

Recipe Information

Serves: 4

Ingredients

  • 4 medium russet potatoes (about 2 lbs.), peeled and diced
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • ¾ cup milk
  • 1 tsp. salt
  • 2 Tbsp. chopped parsley

Directions

  • Bring potatoes and enough salted water to cover them to a boil in a large saucepan over high heat. Reduce heat to medium-low and simmer for 10 minutes. Drain.
  • Melt butter in a sauté pan and stir the flour into it. Cook for 5 minutes, stirring with a wooden spoon. Add milk slowly to the butter and flour mixture and stir with a whisk to make a creamy sauce. Cook over medium heat, whisking until sauce thickens, about 5 minutes. Add salt and parsley.
  • Add the cooked potatoes to the creamy sauce and stir gently to coat the potatoes. Remove from heat.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat7g
Saturated Fat4.5g
Cholesterol20mg
Sodium1240mg
Total Carbohydrate46g
Dietary Fiber1g
Sugars4g
Protein7g