Pioneer Woman Creamed Potatoes Recipe

Pioneer Woman Creamed Potatoes are buttery-soft potatoes tossed in thick, cozy cream sauce — with or without peas depending on your mood or fridge status. It’s rich but simple, old-school but unfussy, and you can throw it together with stuff you probably already have. Comfort food that’s cheap and doesn’t ask much of you.

Ingredients Needed

• 2 pounds potatoes: peeled, chopped — any kind honestly, I’ve used whatever’s sprouting in the drawer.
• 3 tablespoons butter: makes the roux, adds flavour.
• 1½ tablespoons all-purpose flour: thickens the whole thing — don’t skip unless you’re okay with soup vibes.
• 1½ cups milk: I use whole milk, but 2% won’t ruin it.
• ¼ cup heavy cream: not required but adds that silky thing.
• 1 teaspoon granulated sugar: seems weird, but it smooths out the flavour.
• ¾ teaspoon salt: or more, depending on how salty your butter is.
• ¼ teaspoon dried dill: optional — some love it, some don’t even notice it’s there.
• ¼ teaspoon black pepper
• 1 cup frozen peas (optional): just throw ’em in if you’ve got them — or don’t.

How To Make Pioneer Woman Creamed Potatoes

Boil the Potatoes:
Get a big pot of salted water going, dump the potatoes in, boil them for 12–14 minutes until you can stab them easily with a fork. Drain them — but wait…

If You’re Using Peas:
Toss the peas in the bottom of the colander first, then pour the hot potatoes over. Done. The steam takes care of the peas. No second pan needed. Genius.

Make the Cream Sauce:
While potatoes are cooking, melt butter in a saucepan. Add flour, whisk it around for 2 minutes — it’ll smell toasty. Add milk and cream in slowly, whisking between each pour. Stay with it. Sauce should get thick-ish.

Add Flavour:
Toss in the sugar, salt, dill, and pepper. Keep stirring until it’s thick enough to coat a spoon. It should look like… well, school cafeteria gravy but in a good way.

Combine:
Pour the sauce over the drained potatoes and peas. Stir gently — don’t beat it like mash unless you want mash. Season to taste again.

Recipe Tips

• Reduce flour to 2 teaspoons if you like a thinner sauce.
• Don’t overcook the potatoes. Or they’ll break apart into gluey sadness.
• Want it dairy-free? Use vegan butter + unsweetened oat milk. It works. Just not the same richness.
• Add-ins? Bacon. Cheese. Chopped chives. This dish says yes to all of it.

How to Store & Reheat

• Room Temperature: Serve hot, don’t let it sit longer than 2 hours.
• Fridge: Airtight container. 3 days max.
• Freezer: Honestly? Not recommended. Texture gets weird. If you do, thaw overnight and reheat with extra milk.

Nutrition Facts (Approx. per serving)

• Calories: 258
• Sodium: 379mg
• Protein: 7g
• Fat: 10g
• Carbs: 36g
• Fibre: 3g
• Sugar: 6g

FAQs

Pioneer Woman Creamed Potatoes Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

258

kcal

Creamy, buttery, and dotted with soft peas — these creamed potatoes are warm, cozy, and basically edible hugs.

Ingredients

• 2 lbs potatoes, peeled & chopped

• 3 tbsp butter

• 1½ tbsp flour

• 1½ cups milk

• ¼ cup heavy cream

• 1 tsp sugar

• ¾ tsp salt

• ¼ tsp dried dill

• ¼ tsp black pepper

• 1 cup frozen peas (optional)

Directions

• Boil potatoes in salted water until fork-tender (12–14 mins).
• If using peas, place in colander before draining potatoes over them.
• In saucepan, melt butter, whisk in flour and cook 2 mins.
• Gradually whisk in milk + cream. Stir in sugar, salt, dill, pepper.
• Bring sauce to boil and let thicken.
• Toss potatoes (and peas) with cream sauce. Season to taste.

Notes

• Reduce flour for thinner sauce.
• Use whole milk for best texture.
• Add cheese, bacon, or herbs to bulk it up.
• Reheat gently with milk to loosen consistency.