Best 5 My Cream Potatoes Recipes
**Creamy, dreamy, and oh-so-delicious, these cream potatoes are the perfect side dish for any occasion.**
From weeknight dinners to holiday feasts, these versatile potatoes can be dressed up or down to suit your needs. Best of all, they're incredibly easy to make, so even beginner cooks can whip them up in no time.
This recipe collection features four different ways to make cream potatoes, so you're sure to find one that you love.
* **Classic Cream Potatoes:** This is the basic recipe for cream potatoes, and it's a great place to start if you're new to making this dish. Simply boil potatoes until tender, then mash them with butter, milk, and cream cheese.
* **Garlic Parmesan Cream Potatoes:** These potatoes are taken to the next level with the addition of garlic, Parmesan cheese, and fresh herbs. They're perfect for serving with grilled chicken or fish.
* **Cheesy Bacon Ranch Potatoes:** These potatoes are loaded with cheddar cheese, bacon, and ranch dressing. They're sure to be a hit at your next party or potluck.
* **Slow Cooker Cream Potatoes:** If you're short on time, these slow cooker cream potatoes are a great option. Simply throw all of the ingredients in your slow cooker and let them cook on low for 6-8 hours.
No matter which recipe you choose, you're sure to enjoy these creamy, dreamy potatoes.
POTATOES AU GRATIN
Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 1h15m
Yield 6 to 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
- In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
- Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
- Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
- Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don't discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.
Nutrition Facts : Calories 399, Fat 29 g, Carbohydrate 28 g, Protein 9 g, SaturatedFat 18 g, Sugar 3 g, Fiber 2 g, Sodium 518 mg, Cholesterol 101 mg
CRUSHED SOUR CREAM POTATOES
These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There's no ricing, mashing or whipping - just a simple crush to expose the potatoes' craggy interior. From here on out, the key word is "cream": Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don't skimp on the black pepper or chives. They truly make this dish.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
- Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
- Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
- Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.
CREAMED POTATOES - MY FAVORITE
These potatoes go well with any meat dish..we just love them..such a wonderful comfort food. I grew up eating these potatoes, my Gram made the best.. My pictures.
Provided by Cassie *
Categories Potatoes
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
- 2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
- 3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
MY CREAM POTATOES
I love good cream potatoes. I learned how to make this from my Great Aunt Minnie. She always had a bowl on the table at meals. **NOTE** When I don't have fat back meat, I use a chicken bouillon cube in the water while boiling taters. You can use regular potatoes to replace red potatoes.
Provided by Marsha D.
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and peel potatoes.
- Before adding potatoes to the pot, fry a 2-inch slice of fat back in the pot til browned.
- Leave grease in pot and remove strip and discard (or put 1 cube chicken bouillon in the water while cooking).
- Add potatoes and water to grease in the pot and bring to a boil.
- Cook 20 minutes or until tender.
- Drain potatoes.
- Put potatoes in a mixer bowl and add milk, whipping cream, salt, pepper and butter and cream to texture you prefer (use more or less milk if needed).
Nutrition Facts : Calories 337.6, Fat 19.6, SaturatedFat 12.1, Cholesterol 67.4, Sodium 457.5, Carbohydrate 36, Fiber 3.7, Sugar 2.2, Protein 5.6
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for cream potatoes. They hold their shape well and have a creamy texture.
- Boil the potatoes until they are just tender: You don't want to overcook them, or they will become mushy. You can check to see if they are done by piercing them with a fork. If the fork goes in easily, they are ready.
- Make the cream sauce while the potatoes are boiling: This will save you time. If you are short on time, you can use a store-bought cream sauce.
- Use a heavy-bottomed pot or skillet to make the cream sauce: This will help to prevent the sauce from scorching.
- Add the cooked potatoes to the cream sauce and stir gently: Be careful not to break up the potatoes.
- Season the potatoes to taste: You can add salt, pepper, garlic powder, onion powder, or other herbs and spices to taste.
- Garnish the potatoes with fresh parsley or chives: This will add a pop of color and flavor.
Conclusion:
Cream potatoes are a delicious and easy-to-make side dish. They are perfect for any occasion, from a weeknight dinner to a holiday feast. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love.
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