Creamed Potatoes

4 servings
  • 4 cups peeled and diced white potatoes (about 2 pounds)
  • Salt
  • 3/4 cup heavy cream
  • 1 head Roasted Garlic, pulp removed
  • 1/8 teaspoon freshly ground white pepper

Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to mix well. Add the white pepper. Mix well. **If omitting the bacon and bacon fat add 2 tablespoons of butter and 1/2 teaspoon of salt.

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    Made this to go with the Blue Cheese filets and this was an outstanding meal. The bacon and roasted garlic just take potatoes to the next level. Wonderful!
    Just for reference, these potatoes are meant to accompany the Blue Cheese Stuffed Filets from this episode. That's why the bacon isn't listed in the ingredients here (it's in the recipe for the filets). Anyway, these are really great (with the bacon) under the filets with the sauce. I didn't have time to roast the garlic like the recipe says, so I just added some garlic powder, which worked out fine. I'd highly recommend making the whole meal together; it's amazing!
    my irish ansestors would be proud of this receipt,,the right blend of all ingredients..
    These potatoes were fabulous...I used Purple Potatoes and Yukon Gold for color. But the instructions mention bacon and bacon grease and there is none mentioned in the ingredients!
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