Perfect Creamed Potatoes

I don’t even have a good picture of these potatoes, but that doesn’t mean it isn’t worth reading. These potatoes are tried and true- creamy, rich and silky smooth. You can add in some garlic, cooked bacon that’s been diced, a little sour cream, chives, shredded cheese, etc. Whatever you want. But this is the perfect base. Every time. (Helpful hint: when mixing potato mixture, throw a dish towel on top of the pot and over the mixer. This catches any little pieces that want to go flying out when you turn the mixer on.)


5 or 6 potatoes, peeled and diced into thick chucks

6 tbs butter

3/4 c heavy whipping cream

salt and pepper to taste


Put peeled and diced potatoes in large pot. Cover with water. Boil 12- 15 minutes until tender. Drain. Add butter. Add heavy cream. Add salt and pepper. Using hand mixer, beat on low to med speed until smooth and all lumps are gone. Serve immediately.


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