Paula Deen Homemade Creamed Potatoes

Paula Deen Homemade Creamed Potatoes uses five ingredients and 30 minutes to put rich, buttery mashed potatoes on your table. A full stick of butter and warm milk get beaten into boiled russets until they go smooth and thick. Set them next to fried chicken, pot roast, or ham at any Southern supper worth sitting down for.

The move that separates good mashed potatoes from bad ones is warming the milk and butter together before they touch the potatoes. Cold liquid hitting hot starch makes everything seize up and turn gluey. Paula heats them in a saucepan while the potatoes boil, so the mash stays light and creamy from the first stir.

Mash with a potato masher, not a mixer or food processor. Overworking breaks down the starch and gives you wallpaper paste. A few small lumps are fine. These reheat well the next day with a splash of milk stirred in over low heat.

Paula Deen Homemade Creamed Potatoes

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

270

kcal

Buttery mashed russet potatoes beaten smooth with warm milk and a full stick of melted butter. A simple one-pot Southern side dish with a rich, velvety texture.

Ingredients

• 2 pounds russet potatoes
  

• salt
  

• 3/4 cup milk
  

• 1/2 cup 1 stick unsalted butter
  

• Freshly ground black pepper

Directions

• Boil the potatoes: Put the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook about 15 minutes or until very tender. Meanwhile, in a small saucepan, warm the milk and butter.
• Mash and season: Drain the potatoes and return them to the pot. Mash potatoes well with a potato masher; use a wooden spoon to beat in the buttery milk. Season to taste with salt and pepper.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO Good Grips nylon potato masher, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Yukon Gold potatoes instead of russets?

Russets have more starch, so they mash up lighter and fluffier. Yukon Golds hold together more and give a denser, waxier result. Both work, but if you want the classic fluffy mash Paula goes for here, stick with russets.

How long do homemade creamed potatoes keep in the fridge?

They hold for 3 to 4 days in a sealed container. Reheat them in a saucepan over low heat and stir in a splash of milk to loosen them back up. They thicken as they sit, so the extra liquid makes a difference.

Can I make these ahead for a holiday dinner?

You can mash them up to 2 hours early and hold them in a slow cooker on warm with the lid on. For next-day reheating, add a tablespoon of butter and a splash of warm milk while stirring over low heat.

Why did my mashed potatoes turn out gummy?

You overworked them. Once you start mashing, the starch breaks down fast. Use a hand masher and stop as soon as the lumps are gone. A food processor or electric mixer will almost always make them gluey.

Why does Paula warm the milk and butter before adding them?

Cold liquid drops the temperature of the hot potatoes and makes the starch tighten up. Warm milk and melted butter blend in smoothly without shocking the starch. It takes two minutes on the stove and makes a real difference in how creamy the potatoes turn out.