Sandra This Paula Deen Creamed Potatoes Recipe is a creamy and fluffy recipe, which is made with Russet potatoes and unsalted butter. It’s an ideal side dish, ready in about 35 minutes.
Paula Deen Creamed Potatoes Recipe Ingredients
- 2 pounds russet potatoes
- Salt
- 3/4 cup milk
- 1/2 cup (1 stick) unsalted butter
- Freshly ground black pepper
How To Make Paula Deen Creamed Potatoes
- Boil the potatoes: Peel the potatoes and cut them into chunks. Place them in a large pot and cover with cold, salted water. Bring the water to a boil and cook for about 15 minutes, or until the potatoes are very tender when pierced with a fork.
- Warm the milk and butter: While the potatoes are boiling, gently warm the milk and butter together in a small saucepan over low heat until the butter is melted. Do not let it boil.
- Mash the potatoes: Drain the cooked potatoes thoroughly and return them to the hot, empty pot. Use a potato masher to break them down until they are well mashed.
- Combine and serve: Using a wooden spoon, beat the warm, buttery milk into the mashed potatoes until they are smooth and creamy. Season to taste with salt and pepper and serve immediately.
Recipe Tips
- How do I get the creamiest, non-gummy potatoes? For the best texture, mash the potatoes by hand with a masher or a potato ricer. Using an electric mixer can overwork the starches in the potatoes, which is what causes a gluey or gummy texture.
- Why should I warm the milk and butter? Adding warm liquid to hot potatoes is key. It helps the potatoes absorb the liquid more evenly and keeps the final dish hot and fluffy. Cold liquid can cool the potatoes down and result in a less creamy texture.
- How do I prevent watery mashed potatoes? Drain the boiled potatoes very well. After draining, you can return them to the hot pot for a minute over low heat to let any excess moisture evaporate before you start mashing.
- What are the best potatoes for mashing? Starchy potatoes like Russets or Idaho potatoes are the best choice. They fall apart easily when cooked and mash up into a light, fluffy texture.
What To Serve With Creamed Potatoes
These classic, creamy potatoes are the perfect side dish for a huge variety of meals. They are especially delicious with:
- Southern fried chicken
- A classic meatloaf with gravy
- A holiday roast turkey or ham
- Any steak or pot roast that has a rich gravy to spoon over the top
How To Store Creamed Potatoes
Refrigerate: Store leftover creamed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat: The best way to reheat mashed potatoes is in a saucepan over low heat with a splash of milk to restore their creaminess. You can also reheat them in a casserole dish in the oven.
Creamed Potatoes Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 9g
- Sodium: 350mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Starting the potatoes in cold water and bringing them to a boil together ensures that they cook evenly from the outside in. If you drop them into already boiling water, the outside can become mushy before the inside is fully cooked.
Yes. You can prepare them completely, let them cool, and store them in the refrigerator. To reheat, place them in a greased casserole dish, dot with butter, and bake at 350°F (175°C) for about 20-30 minutes until heated through.
While Russets are best for a fluffy texture, you can also use Yukon Gold potatoes for a slightly denser, more buttery, and naturally creamy result.
Try More Recipes:
- Paula Deen Mashed Potatoes Recipe
- Paula Deen Sweet Potato Bake Recipe
- Paula Deen Potato Salad Recipe
Paula Deen Creamed Potatoes Recipe
Description
A classic, simple, and perfectly creamy mashed potato recipe made with Russet potatoes, butter, and milk.
Ingredients
Instructions
- Peel and chop the potatoes. Place them in a large pot of cold, salted water.
- Bring to a boil and cook for about 15 minutes until very tender.
- Meanwhile, gently warm the milk and butter together in a small saucepan.
- Drain the potatoes well and return them to the pot.
- Mash the potatoes with a masher, then beat in the warm milk and butter mixture with a wooden spoon until creamy.
- Season to taste with salt and pepper and serve hot.
Notes
- For the fluffiest texture, mash the potatoes by hand, not with an electric mixer.
- Draining the potatoes very well is key to preventing a watery result.
- Using warm milk and butter helps keep the potatoes hot and makes them creamier.
- Starchy potatoes like Russets are the best choice for this recipe.
