Potatoes, Creamed - Master Cookbook Recipe # 674
These Creamed Potatoes are the ultimate comfort food, offering a velvety, fluffy texture that pairs perfectly with any Southern meal. By using a mixer to whip in the butter and sour cream, you achieve a professional, airy consistency that makes these potatoes a standout side dish for your family table.
This is recipe #674 in Tammy’s Master Cookbook.
Ingredients
- 2.5 lb. russet potatoes
- 4 Tbsp salted butter
- 1/4 cup sour cream
- 1/2 cup milk
- 1 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- Water (for boiling)
Instructions
- Prepare: Peel the potatoes, rinse them thoroughly, and cut them into small, even cubes to ensure they cook quickly and uniformly.
- Boil: Place the potato cubes in a medium saucepan and cover them with water. Boil over medium heat for 20 to 30 minutes, or until they are fork-tender.
- Drain: Carefully drain the water from the saucepan.
- Cream: Add the butter, sour cream, milk, salt, and pepper to the hot potatoes.
- Whip: Using a hand or stand mixer with a whisk attachment, whip the potatoes until they are perfectly fluffy and smooth.
- Season: Give them a quick taste and add more salt if needed before serving.
Notes
Tammy’s Tips
For the smoothest results, make sure your butter and sour cream are at room temperature before adding them to the hot potatoes; this prevents the potatoes from cooling down too quickly and helps everything incorporate seamlessly. If you prefer an extra-rich finish, you can substitute the milk with heavy cream for a more decadent texture. Always be careful not to over-mix, as whipping them just until they are fluffy ensures they stay light rather than becoming sticky.
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg