These herby creamed potatoes are the perfect pairing for any dish. Packed with flavor and easy to fix, they are a total crowd pleaser!
These herby creamed potatoes are easy and packed with flavor. They are the perfect pairing for any dish! My mother made a version of these while we were growing up, she called them parsley potatoes. Can you tell I learned a lot from her?
She was a great example of always cooking for us. One of my favorite parts of going home still is knowing there will be good food.
She was always adamant about having sit-down meals together every night, something that was often annoying to my younger self. But now I am so grateful! She not only created a great tradition for our family but taught us all the importance of family and meals.
These herb potatoes will always be a taste of home for me! I’ve altered the recipe a bit, it’s a little more decadent in my version. I love them because they are reminiscent of mashed potatoes but don’t take quite as long. It’s a quick potato side dish that isn’t plain or boring.
I like to let the potatoes boil until they are very tender and almost falling apart. When you stir all the ingredients together at the end of the herby creamed potatoes recipe, be a little rough to really break up the potatoes. Both of these tips are what gives this recipe it’s creamy texture.
Let me know what you pair it with in the comments below!
Herby Creamed Potatoes
- 4 red potatoes medium sized
- 1-2 oz. cream cheese
- 2-3 tablespoons of cream
- 3 tablespoons of butter
- 1 tablespoon basil
- 1 tablespoon parsley
- 2 teaspoons rosemary
- salt and pepper To taste, don't be shy! Potatoes need it.
- Wash potatoes well and dice about 1.5 inches cubed. Boil until they are very soft almost falling apart. Carefully pour off water, don't worry if there is a small amount in the bottom of the pan. Place back on low heat and add the rest of the ingredients. Stir well, the potatoes will fall apart a little bit as you stir - that's supposed to happen!