Creamed Potatoes

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 Grilled Asparagus.


  • 4 medium russet potatoes (about 3 pounds)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¾ cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons chopped parsley
  1. Peel and dice the potatoes and put them in a pot of cold salted water.

  2. Bring potatoes and water to a boil; turn down heat and simmer for 10 minutes. Drain.

  3. Melt butter in a sauté pan and stir the flour into it. Cook for 5 minutes, stirring with a wooden spoon.

  4. Add milk slowly to the butter and flour mixture (roux) and stir with a whisk to make a creamy sauce. Cook over medium heat, whisking until sauce thickens. Season with salt, pepper, and parsley.

  5. Add the cooked potatoes to the creamy sauce and stir gently to coat the potatoes. Remove from heat.

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