Old-fashioned Creamed Potatoes are one of the best potato side dishes around! These creamy potatoes require minimal ingredients and whip together quickly -- plus they're a great changeup from your typical mashed potatoes.
POTATOES: Peel, wash, and dice potatoes into 1-inch cubes. Add to a large pot. Fully cover potatoes by 1-inch with cold water (about 8 cups) and bring to a boil over high heat. As soon as water begins to boil, add in 1 tablespoon fine sea salt. Stir. Boil until potatoes are tender and easily pierced with a fork, about 8-10 minutes. Drain potatoes, letting stand in strainer for 5 minutes to air dry.
SAUCE: In the same pot, add butter and melt over medium-low heat. Once mostly melted, add in minced garlic and stir until fragrant, about 30 seconds. Whisk in garlic powder, pepper, and seasoned salt. Remove from heat and let slightly cool. Add in sour cream and whisk until incorporated and smooth. (It will look a little curdled at first, just keep stirring!).
FINISH: Pour potatoes from strainer into pot and gently stir to coat. Taste and adjust seasonings to personal preference adding more salt if needed. Serve, sprinkling paprika on individual servings and enjoy!
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Notes
Note 1: Potatoes: Gold potatoes (also called Yukon gold, Yukon, or yellow potatoes) are small to medium-sized potatoes with a light yellow flesh and delicate skin. The skin is so delicate in fact, that you can even skip peeling them. That said, we do usually peel the potatoes for this creamed potatoes recipe. Russet potatoes will also work here. If using this variety of potatoes, you'll want to make sure they're peeled.Note 2: Sour cream: Often, fat-free or lower-fat sour cream works, but not here. Lighter versions have a tendency to break or get watery in this creamed potato recipe.