This Creamed Potatoes Recipe is rich, creamy, and made with simple ingredients. A quick and cozy side dish everyone loves.
Try some of our other favorite potato side dish recipes like smashed potatoes, roasted potatoes, or au gratin potatoes!
author’s note
Grandma’s “Famous” Creamed Potatoes!
My mother-in-law is famous in our family for what everyone calls “the favorite potatoes.” There’s no written recipe. Just boiled potatoes, melted butter, and sour cream tossed together until creamy and irresistible.
The first time I had them, I immediately understood the hype. They’re simple and totally different from mashed potatoes. Creamier. Richer. More comforting.
Over the years, I started making my own version at home. I tested different potato types, played with seasoning, and added garlic for a little extra flavor. After a few rounds of testing, this Creamed Potatoes Recipe became the one. It keeps everything I love about the original but adds just enough seasoning to make it feel complete.
Now my kids ask for “Grandma’s potatoes” at my house. And honestly? I’m not mad about it.
Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Baby gold potatoes | Gold potatoes are best, they’re buttery, creamy, and slightly sweet. Russets work too, but make sure to peel them first. |
| Unsalted butter | Use unsalted to control salt levels in this creamed potatoes recipe |
| Fresh garlic | Garlic powder works in a pinch |
| Full-fat sour cream | Do not use fat-free; it can turn watery |
How To Make This Creamed Potatoes Recipe
- Peel & Dice: Cut potatoes into even 1-inch cubes so they cook evenly.
- Start Cold: Cover with cold water before boiling. This prevents uneven cooking.
- Salt The Water: Seasoning the water builds flavor from the inside out.
- Boil Until Tender: Fork tender but not falling apart.
- Drain & Dry: Let the potatoes steam dry for about 5 minutes to prevent watery sauce.
- Make Sauce: Melt butter, sauté garlic briefly, whisk in seasonings and sour cream.
- Gently Fold Together: Stir carefully so the cubes stay intact.
Quick Tip
When cooking potatoes, it’s always a good idea to start with cold water. Because potatoes are dense and require more time to cook all the way through, adding them to hot water will end up cooking the outsides faster than the insides. Unevenly cooked taters? No thanks!
chelsea’s recipe tip
My Best Creamed Potatoes Tips!
- Start with cold water: Prevents overcooked outsides and undercooked centers.
- Dry the potatoes well: Steam-drying avoids a watery sauce.
- Don’t rush the garlic: 30 seconds is enough. Burned garlic tastes bitter.
- Stir gently: These aren’t mashed potatoes. Keep the cubes whole.
- Taste before serving: Potatoes need salt. Adjust at the end.
Variations
- Make Creamed Potatoes and Peas by adding frozen peas to the boiling potato water 1 minute before draining.
- Garnish with thinly sliced green onions or chives.
Storage
Make Ahead Of Time
Peel and chop the potatoes, then place in a large bowl and fully cover with water. Cover tightly and refrigerate for up to 1 day.
When ready to cook, drain well and add to a pot with fresh water before boiling.
Serve This Creamed Potatoes Recipe With:
Creamed Potatoes
Video
Equipment
Ingredients
- 8 cups baby gold potatoes 3 pounds, peeled and cut into 1-inch pieces, see note 1
- 1 tablespoon salt
- 1/2 cup unsalted butter
- 2 teaspoons minced garlic
- 1-1/4 teaspoons seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (16-ounce) container sour cream full-fat, see note 2
- Paprika for topping
Instructions
- Peel, wash, and dice potatoes into 1-inch cubes. Add to a large pot, cover with 8 cups of cold water, and bring to a boil. Add 1 tablespoon of salt. Boil until tender, about 8–10 minutes. Drain and let the potatoes air dry in the strainer for 5 minutes.
- In the same pot, melt butter over medium-low heat. Add minced garlic and stir until fragrant, about 30 seconds. Whisk in garlic powder, pepper, and seasoned salt. Remove from heat and let cool slightly. Add sour cream and whisk until smooth.
- Return the potatoes to the pot and gently stir to coat. Adjust seasonings to taste. Serve with a sprinkle of paprika. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m Chelsea’s brother in law and I first tried this at a family party that she brought it to and now it’s one of my favorite recipes! I make it all the time and can’t get enough of it!