Best 8 Buttery Creamed Potatoes Recipes

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

BUTTERY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

BUTTERY CREAMED POTATOES

Steps:

• Preheat oven to 350.
• Melt butter; add flour, cook 1 minute.
• Add milk, salt and pepper and bring just to boiling point.
• Place potatoes in greased baking dish.
• Pour sauce over potatoes.
• Cover and bake for 1 1/4 hours.

CREAMY MASHED POTATOES

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
• Preheat the oven to 350 degrees F.
• Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
• Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
• Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER

Steps:

• For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
• Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
• Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
• When ready to bake and serve, preheat the oven to 350 degrees F.
• For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM

Steps:

• Preheat oven to 375F (190C).
• Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
• Chop the garlic.
• Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
• Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
• Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
• Dot with small bits of butter.
• Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
• Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
• Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!