Without a doubt, Creamed Potatoes are right up there with mashed potatoes as the ultimate comfort food!

This recipe for creamed potatoes comes out rich and buttery and absolutely melt-in-your-mouth. Lightly sweetened and seasoned with dill, serve these with or without green peas!

a bowl of creamed potatoes

What are Creamed Potatoes?

Creamed potatoes are boiled potatoes tossed in a homemade creamy dill sauce! The sauce is rich and butter and, unlike regular mashed potatoes, it coats the potatoes instead of being mixed in. In addition to the cream and butter in the sauce, we add in a little bit of dried dill weed and a pinch of sugar.

Much like our favorite scalloped potatoes (or potatoes au gratin) these are great with a ham or roast turkey dinner.

Why We Love these Potatoes

  • Creamed potatoes are the ultimate creamy cozy potato side dish.
  • This dish uses ingredients we always have on hand.
  • Potatoes are inexpensive and make a great side dish.
  • They’re incredibly nostalgic and easy to make.

Ingredients for Creamed Potatoes

Ingredients and Variations

POTATOES In this recipe you can use any kind of potato you like. Russet potatoes are more starchy and will break apart a little bit more adding to the thick creamy sauce while waxy potatoes like red or Yukon gold will hold their shape a bit better.

I personally prefer russet potatoes in this recipe. Be sure to peel them before cooking.

SAUCE Heavy cream, milk, and butter are cooked for a creamy sauce that showcases the mild flavor of the potatoes.

OPTIONAL PEAS Fresh or frozen peas give this recipe color, texture, and a bit of sweetness.

VARIATIONS Make it a main dish when creamed potatoes are baked in a casserole dish with sour cream, some leftover ham and mushrooms.

Add a few tablespoons of sour cream for a tangy flavor. Stir in some shredded cheese like parmesan or swiss for cheesy creamed potatoes.

Steps for Making Creamed Potatoes

How to Make Creamed Potatoes

This super easy recipe has just a few easy steps with a shortcut at the end!

  1. Cook peeled potatoes in salted water.
  2. Make the Roux (flour cooked in melted butter) and whisk in the remaining ingredients (per recipe below) to make the sauce.
  3. Gently toss drained potatoes with sauce.

For a thinner sauce, reduce the flour to 2 teaspoons. 

PRO TIP: If using frozen peas or other veggies, place them in the bottom of a colander and heat them by draining the cooked potatoes over them. Add to the dish at the end.

Don’t forget to bake some hot and fresh, homemade Cheesy Breadsticks or some Fluffy Dinner Rolls to go with it!

a pot of creamed potatoes

Got Leftovers?

Leftover creamed potatoes make an excellent base for soup! Add some broth or stock, cooked celery, bay shrimp, scallops, chunks of cod or salmon, and fresh dill. Check out our Creamy Seafood Chowder for inspiration.

Add leftover creamed potatoes to any of the following dishes:

Keep leftover creamed potatoes in a covered container in the refrigerator for up to 3 days.

Freeze cooled potatoes in zippered bags with the date labeled on the outside for up to 8 weeks. Thaw, whisk, and reheat on the stovetop, adding a little heavy cream, as needed.

Delicious Potato Side Dishes

Did you enjoy this recipe? Be sure to leave a rating and a comment below!

a bowl of creamed potatoes
5 from 33 votes↑ Click stars to rate now!
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Creamed Potatoes

Creamed Potatoes are an old-fashioned comfort food favorite. Served with peas or without, they are tasty and perfectly suited to all kinds of add-ins like cheese or bacon.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 2 pounds potatoes peeled and chopped into 1" pieces
  • 3 tablespoons butter
  • 1 ½ tablespoons flour
  • 1 ½ cups milk
  • ¼ cup heavy cream
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ¼ teaspoon dried dill weed
  • ¼ teaspoon black pepper
  • 1 cup frozen peas optional


  • Place potatoes in a large pot of salted water and bring to a boil. Simmer 12-14 minutes or until fork-tender.
  • While potatoes are cooking, melt butter and flour over medium heat in a saucepan. Cook 2 minutes.
  • Add milk and cream a little bit at a time, whisking until smooth after each addition. Stir in sugar and seasonings.
  • Bring to a boil while continuing to whisk over medium heat. Let boil 1 minute or until thickened.
  • Drain potatoes well and toss with cream sauce. Season with additional salt and pepper to taste.


For a thinner sauce, reduce the flour to 2 teaspoons. 
If using peas, place them in the bottom of the strainer and pour potatoes over them to drain. The heat from the potatoes will thaw/cook them enough.
5 from 33 votes

Nutrition Information

Calories: 258 | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 379mg | Potassium: 792mg | Fiber: 3g | Sugar: 6g | Vitamin A: 626IU | Vitamin C: 18mg | Calcium: 109mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Creamed Potatoes in the pot with a title
close up of Creamed Potatoes with writing
close up of Creamed Potatoes in a bowl with a title
ingredients in pot to make Creamed Potatoes with plated dish and a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. It looks like a great recipe and very similar to the other recipes but I’m not too keen on the peas, sorry . I will definitely try this recipe!!!

  2. I LOVE creamed potatoes. My Grandma’s were the BEST!!! She’d peel and dice the potatoes and put them in a pot with whole milk to cover, a big knob of butter and salt and pepper and then cook for hours on very low heat stirring occasionally so they didn’t burn on the bottom. Then, about an hour before we were ready to eat them, she’d see how loose they were and sometimes, she’d add a little milk to loosen them up and add a couple slices of white bread she’d torn into smallish pieces to thicken it all up again. I think that was my favorite part! She seemed to save the bread ends (heels) to use just for this purpose! Delicious! She’s gone 40 years now and I’m still working to perfect her technique….I’ve come close, but never hit it. Your recipe is how my other Grandmother made them and I loved them, too!

    1. Your grandma’s version sounds so wonderful, truly a labor of love. Thank you for sharing it with us Debbie!

  3. Thank you for this great recipe! My Mom used to make this with fresh minced Parsley!

    Of course she called it Parsley Potatoes and we loved it! YUM!5 stars