These creamed potatoes with herbs are perfectly buttery and packed with bright, colorful herbs. A ridiculously versatile side dish!
Are you a lover of all-things-potatoes? If you want a departure from your typical roasted or mashed recipe, these creamed new potatoes are the best of both worlds and the definition of comfort food. This recipes is also one of the best potato recipes to lean into year around. You get all the decadence from the butter and heavy whipping cream, while also enjoying the natural texture of the spuds. Add in the bright herbs and it’s game over!
A Quick Backgrounder on New Potatoes
If you’ve never cooked with new potatoes before, you’re in for treat. Unlike full grown potatoes, they are plucked from the ground early and tout a much fresher, sweeter flavor. They also have a much thinner skin and keep their texture throughout the cooking process.
Preparing Creamed New Potatoes with Herbs
Making these creamed potatoes is such a simple process, you’ll barely break a sweat. Below, find a quickhitter overview of the recipe.
- Soak the Potatoes: Fill a bowl with cold water and allow the potatoes to soak for about 5 minutes. Next, use a knife to peel the skins off.
- Boil the Potatoes: Slice the potatoes into small pieces. Next, pop them in a large pot of salted water. Bring the pot to a boil and simmer the potatoes until they’re fork tender. Drain the potatoes in a colander and set aside.
- Dice the Herbs & Garlic: Dice the scallions and dill and mince the garlic.
- Boil the Cream: In a small saucepan, boil the heavy whipping cream over medium heat, season it to taste with salt, and pour the mixture over the potatoes. Stir the ingredients together with a wooden spoon and sprinkle the herbs. Enjoy!
Top Tips for the Best Creamed New Potatoes
These quick and easy tips will help you nail this recipe.
- Soak the potatoes to loosen the skins. Soaking the potatoes in cold water will not only clean them, but it will also help to loosen the skins and make the potatoes easier to peel.
- Pull the potatoes out while they’re slightly firm. The potatoes are best served “al dente”, or will a little firmness or bite. Once they’re easily pierced with a fork, pull them out so they don’t turn super mushy.
- Use fresh herbs versus dried herbs. Fresh herbs bring an essential earthiness and pop of color to this dish. If you aren’t a fan of dill, swap in fresh parsley, chives, cilantro, or basil.
Different Ways to Tweak Creamed Potatoes
Want to make these potatoes fit your specific taste buds? Here’s a couple of ways to tweak the recipe.
- Add in some bacon. Toss in some bacon bits for extra flavor.
- Add in your favorite butter or cream cheese. Melt a bit of your favorite unsalted butter or cream cheese and pour it into the heavy cream for extra creaminess.
- Add in your favorite spices. A tablespoon of freshly cracked black pepper or paprika, or a couple spoonfuls of roasted garlic are all great additions.
Ideas for Serving
Serve these potatoes as a side dish with a dollop of sour cream on top. They pair perfectly with just about any protein. Cast-iron ribeye and leg of lamb immediately come to mind. If you’re serving them for breakfast, pair they with air fryer bacon and eggs.
Storing & Reheating Best Practices
Whether you’re prepping the potatoes ahead of time or stowing away some leftovers, find all the tips you need here.
- Storing: To keep potatoes on hand for up to a week, store them in an airtight container in the fridge.
- Reheating: To reheat the potatoes, pop them in the microwave for 1-2 minutes.
What can you substitute for cream?
If you don’t have heavy cream, half and half or whole milk will do the trick.
What can you use besides new potatoes?
Use Yukon gold potatoes of fingerlings instead of new potatoes. Avoid russet potatoes, as they are a bit too starchy.
About how long does it take to boil new potatoes?
It takes anywhere from 10-15 minutes to boil new potatoes until fork tender.
Should you remove the skins from the potatoes?
Yes, this recipe works best with peeled new potatoes.
More Tasty Potato Recipes to Try
- Easy Creamy Mashed Potatoes – Homemade mashed potatoes with butter and cream
- Crispy Smashed Potatoes – Crispy potatoes with parmesan cheese
- Cream Mushroom Potatoes – Potatoes in cream sauce
- Easy Air Fryer Baked Potatoes – No oven fluffy baked potatoes
- 3 lbs new potatoes
- 1 cup heavy whipping cream
- 1/2 cup dill
- 1/2 cup scallions
- 4 garlic cloves
- 1 tbsp salt adjust to taste
- Soak the new potatoes in cold water for about 5 minute to help loosen the skin. Next, use a sharp knife to remove the skin completely.
- Cut the potatoes into similar-sized pieces. Place the potatoes in a large pot, season with salt, and pour in enough water just to cover them. Bring the salted water to a boil and cook until they are firm, yet easily pierced with a fork. Drain the potatoes in a colander and set aside.
- Dice the scallions and dill, press the garlic, and set aside.
- Bring the heavy whipping cream to a boil, season it to taste with salt, and pour the cream over the cooked potatoes.
- Stir to combine the ingredients together. Serve and enjoy!