Grandma’s Creamed Potatoes
One of my fondest food memories of when I was younger was of my Grandma’s Creamed Potatoes.
I can remember it just like it was yesterday. Sitting in my Gram’s dining room, the old fashioned chandelier gleaming like a ring of jewels, the family sitting at the table and her creamed potatoes sitting on her china like little mounds of tasty, starchy heaven. I loved my Gram’s cooking. I don’t think there was one dish my Gram ever cooked that I did not enjoy.
Ok, so for all my glorification of my Grandmother’s potatoes, this really is a simple dish with few ingredients, but if not watched closely this dish can go sideways pretty quick.
So, first thing we want to do is put about 3 quarts of cold water into a saucepan. Peel your Yukon Gold potatoes, rinse and set in water with the kosher salt. Now, if you don’t want to use Yukon Gold, you can use purple or Idaho, just try to keep away from a waxy potato like red skinned potatoes. This dish really relies on the starch that is cooked off the outside of the cubes to make the “sauce” that coats cooked cubes.
Turn heat to high and bring potatoes to a boil. Let cook for about 8 to 10 minutes depending on how large you diced the potatoes. If you dice them smaller, roll back boiling time to about 5 minutes. Once the boil time is over, reduce heat to medium and drain potatoes. Return drained potatoes to saucepan adding the milk, cream, butter and salt and pepper to taste.
Once you have all the ingredients for Grandma’s Creamed Potatoes in the pan, stir. Place lid on pan and let simmer. The potatoes and cream should simmer for another 15 minutes or until potatoes are fork tender, stirring every couple of minutes. Pay close attention to the bottom of your pot, if the cream or potatoes begin to stick but are still raw, reduce heat by about a 1/3 and continue to cook. Also, if you notice your potatoes becoming a bit too dry, add a bit more cream.
Once the potatoes are cooked, taste and adjust with salt and pepper. Grandma’s Creamed Potatoes should be tender and the sauce surrounding the potatoes should be creamy yet filled with starchy goodness. Serve these superior spuds with a tender pot roast or some slow cooked country ribs and some nice fresh vegetables. Enjoy!
- 2.5 Pounds Yukon Gold Potatoes
- 2/3 Stick Salted Butter
- 1/2 Cup Whole Milk
- 1/2 Cup Heavy Cream
- 1 tsp Kosher salt
- TT Salt and Pepper
Fill saucepan with 3 quarts of cold water and add 1 tsp kosher salt.
Peel and rinse potatoes and then add to saucepan.
Dice potatoes into large dice.
Turn pan on high and bring diced potatoes to a boil. Let cook for 10 minutes. Drain.
Reduce heat to medium. Return partially cooked potatoes to saucepan and add milk, cream, butter and salt and pepper. Stir.
Let potatoes simmer for roughly an additional 15 minutes. Stir every few minutes to keep from sticking to bottom of pan and soak up all the milk and cream. Reduce heat to stop scorching if need be.
Once potatoes are fully cooked, taste and adjust seasoning if need be. Serve and Enjoy!