Cream Potatoes

Cream Potatoes

A classic must-make side dish.

Cream Potatoes

• Small red potatoes
• Chicken broth for boiling
White Sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• Dash pepper
• 1 1/2 cups whole milk (really anything but skim is fine)


Cut potatoes into bite sizes pieces. Boil in broth, water, and salt. Drain.

Make the white sauce: in a small nonstick saucepan melt butter. Stir in flour, salt and pepper. Use wooden spoon to press all lumps out. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Add potatoes and gently stir to cover.

*Everyone needs to know how to make a white sauce! I often forget about these for some reason in our potato rotation until the boys ask for them. We always have these with fried turkey nuggets and any other time they remind me to please make the “white potatoes.” You can also add cheddar cheese to this sauce to make homemade macaroni and cheese. Recipe from my grandmother, Frances James.

Hank’s first double bearded turkey