Name: Creamed Potatoes
Yield: 8

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!

Creamed Potatoes Recipe in a bowl with seasonings on top.

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 It is satisfying to 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.

Peel potatoes; cut into half-inch slices; then dice into cubes.

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

Cover the chopped veggie in cold water and boil until tender.

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!

The cooked potatoes strained and. in the pot for this creamed potatoes recipe.

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.

Melt butter and add garlic; sauté; add sour cream and seasonings; mix to combine.

Variations

Make Creamed Potatoes and Peas by adding frozen peas to the boiling potato water 1 minute before draining.
finish with thinly sliced green onions or chives.