Creamed potatoes are one of my favorite dishes that Oma cooks. She learned the recipe from her mother, and it was a dish she made frequently when my Oma was a kid. She continued the tradition by making creamed potatoes for her kids, and her grandchildren. It’s a very simple recipe, but very filling. I use it when I want something a little bit different than mashed potatoes.
To make creamed potatoes you will need:
- 5-6 Medium Idaho potatoes
- 2-4 Tbsp diced onions
- 2 Tbsp. butter
- 2 Tbsp flour
- 1 cup of milk
- 1 tbsp parsley
- Pinch of Salt
Boil the potatoes with the skin on until soft (about 35-40 minutes). Cool the potatoes and slice them thinly. (You can even boil them the day before and let them cool overnight in the fridge.) Set aside.
Melt the butter in saucepan on medium heat. Add in the diced onions, and saute until they are soft and translucent. Add flour into the saucepan and brown for one minute.
Slowly add milk and whisk until thoroughly blended. Bring to a boil over medium heat and sauce thickens. Then add sliced potatoes and the parsley. Cook for five minutes until all ingredients are combined and warmed.
I served the creamed potatoes with frikadellen, homemade curry ketchup, and carrot salad. They make for a pretty delicious combination.
