Peeled russet potatoes, cut into chunks and gently boiled in water until tender and reduced, thickened with a slurry.
Creamed Potatoes with Thickening
Potatoes are a staple across the country I suppose, but like rice, they sure are a pretty big part of life in the South.
Not only do they act as a side dish, they can also serve as an inexpensive and filling main dish for those times when the money has fallen short of the month. In fact, this meal topped with whatever leftovers were in the house, or whatever was on hand from the pantry, actually comes from the Depression Era.
Potatoes are versatile and filling. Comforting. And frankly, I can make a meal out of them, seriously!
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Sooooo... mashed potatoes, stewed potatoes and creamed potatoes are all very similar. What's the difference?
Well, you'll get a multitude of opinions on that! Here's mine. Doesn't mean I'm right. Just my thoughts:
- Mashed potatoes are generally cooked either unpeeled and whole and peeled after cooking, or peeled and cut into chunks and boiled until tender, fully drained and mashed together with a liquid (typically water, milk or broth) and usually plenty of butter.
- Smothered/Stewed potatoes are generally peeled and sliced or cut into bite-sized chunks, often tossed with flour to act as a thickener, then oil, covered with milk and allowed to smother cook until tender.
- Creamed potatoes are usually covered with water or milk and allowed to completely cook down in the liquid. At that point they can be served slightly chunky or whipped smooth. Often they are finished with a thickening of a cornstarch slurry and have been referred to as potatoes with thickening or thickening/thickened potatoes.
Of course, my definitions are just that, mine and may be different from yours!
Here's what you'll need to make my version of Creamed Potatoes with Thickening:
- 2-1/2 pounds medium russet potatoes, peeled and cut into 1-inch chunks (about 5)
- Water to cover
- 3 tablespoons butter or bacon drippings
- 1/2 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1/4 cup half and half or whole milk
Here's how to make them!
Peel the potatoes. I like to hold them in a big bowl of tap water as I peel them to keep them from browning.
Cut into chunks and place into a large saucepan or pot.
Cover with water.
Add butter and salt. You can also substitute bacon drippings for the butter.
Bring to a boil, reduce heat and simmer uncovered until tender and water has reduced to barely cover.
For the thickening, whisk together the cornstarch and half and half or milk until well blended. Bring potatoes back up to a boil and slowly stir in cornstarch.
Once mixture begins to thicken, reduce heat to a medium simmer and let cook uncovered to desired consistency.
Taste and add additional salt if needed and black pepper. May also add in your favorite all-purpose seasoning, garlic powder, dried onion and dried herbs, or other seasonings as desired.
Serve with cornbread and desired toppings such as sauteed onions, peppers, mushrooms or other vegetables, chopped smoked sausage, cooked and crumbled bacon or pork sausage, sliced green onion, drained LeSeur or English peas, or whatever needs to be used up from the fridge!
For more of my favorite potato recipes, check out the collection on my Pinterest page!
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