Paula Deen Creamed Potatoes Recipe
Do you love creamy, buttery side dishes? You must try this Paula Deen Creamed Potatoes Recipe.
Equipment
- Large pot
- Colander
- Potato masher
- Hand mixer
- Large bowl
- Peeler
- Measuring cups
Ingredients
- 3 Lbs Red Potatoes
- 1/2 Cup Butter
- 1/2 Cup Heavy Cream
- 4 Oz Cream Cheese
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 2 Tbsp Fresh Chives
Instructions
- Wash your red potatoes under cool running water. Peel the skins off using a sharp vegetable peeler. Cut each potato into small, even cubes.
- Place the potato cubes into your large pot. Add enough cold water to cover them completely. Sprinkle a pinch of salt into the water now.
- Turn the stove to high heat to boil. Let the potatoes cook for fifteen minutes. Check them with a fork to see if they are soft.
- Place your colander in the kitchen sink carefully. Pour the hot potatoes and water into the colander. Let all the excess water drain away completely.
- Put the warm potatoes into a large mixing bowl. Add the butter and cream cheese while they are hot. The heat will melt the dairy products quickly.
- Use your hand mixer on a low speed setting. Slowly pour in the heavy cream as you mix. Beat them until the potatoes look very fluffy.
- Taste the potatoes before you finish the mixing. Add more salt or pepper if you like. Stir in the fresh chives for a pretty look.
Notes
- Use room temperature cream so the potatoes stay warm.
- Do not overmix the potatoes or they become sticky.
- Add the salt to the water before it boils.
- Cut potato cubes into the same size for even cooking.
- Use a hand masher for a chunky, rustic style.
- Always drain the potatoes very well before adding butter.
- High-quality butter makes a big difference in the flavor.
- Warm the heavy cream slightly before pouring it in.