Ingredients
Potatoes
- 8 cups baby gold potatoes (about 3 pounds), peeled and cut into 1-inch pieces
- 1 tablespoon salt
Sauce
- 1/2 cup unsalted butter
- 2 teaspoons minced garlic
- 1-1/4 teaspoons seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (16-ounce) container full-fat sour cream
- Paprika, for topping
Instructions
- Boil Potatoes: Peel, wash, and dice the baby gold potatoes into 1-inch cubes. Place them in a large pot, cover with 8 cups of cold water, and add 1 tablespoon of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 8 to 10 minutes. Drain the potatoes and let them air dry in the strainer for about 5 minutes to remove excess moisture.
- Prepare the Sauce: Using the same pot, melt the unsalted butter over medium-low heat. Add the minced garlic and stir for about 30 seconds or until fragrant, being careful not to burn the garlic. Whisk in the garlic powder, pepper, and seasoned salt. Remove the pot from heat and allow the mixture to cool slightly before whisking in the full-fat sour cream until the sauce is smooth and creamy.
- Combine and Serve: Return the drained potatoes to the pot with the sauce. Gently stir to coat all the potatoes evenly with the creamy mixture. Taste and adjust seasonings if necessary. Serve immediately, garnished with a light sprinkle of paprika for color and additional flavor. Enjoy your comforting creamed potatoes!
Notes
- For best results, use baby gold potatoes for their creamy texture and flavor.
- To make peeling easier, soak potatoes in water for a few minutes before peeling.
- You can adjust the seasoning quantities to your taste preference.
- Full-fat sour cream adds richness, but you can substitute with low-fat versions for a lighter dish.
- Letting the potatoes air dry after boiling helps the sauce adhere better.
- If the mixture seems too thick, stir in a little warm milk to loosen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
