Best Creamy Red Potatoes Recipes

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CREAMY RED POTATOES



Creamy Red Potatoes image

This rich and creamy potato side dish is my go-to for potlucks. It's super easy to double, so I usually do. Folks almost always take seconds, and I almost always get compliments. -Shelia Schmitt, Topeka, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 8h5m

Yield 6 servings.

Number Of Ingredients 4

2 pounds small red potatoes, quartered
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 envelope ranch salad dressing mix

Steps:

  • Place potatoes in a 3-qt. slow cooker. In a small bowl, beat the cream cheese, soup and salad dressing mix until blended. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.

Nutrition Facts : Calories 309 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1455mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

CROCK POT CREAMY CHEESY RED POTATOES



Crock Pot Creamy Cheesy Red Potatoes image

A great addition to any dinner. I've made these as a side dish to ribs; also a nice side for a holiday meal, BBQ, potluck or any average dinner. My dinner guests asked for second and third helpings! Courtesy of Taste of Home's Quick Cooking Magazine March/April 2003 magazine.

Provided by TheDancingCook

Categories     Potato

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 9

7 cups cubed red potatoes, uncooked
8 ounces small curd cottage cheese
1/2 cup sour cream
1/2 cup Velveeta cheese, cubed
1 tablespoon dried onion flakes
2 garlic cloves, minced
1/2 teaspoon salt
paprika, for garnish
minced chives, for garnish

Steps:

  • Place cubed potatoes in crock pot.
  • In a food processor or blender, puree the cottage cheese and sour cream until smooth.
  • Combine Velveeta, onion, garlic and salt with cottage cheese/sour cream blend, mix well.
  • Pour over potatoes and mix well.
  • Cover and cook on low for 5-6 hours or until potatoes are tender.
  • Stir before serving and garnish with paprika and chives.

Nutrition Facts : Calories 200.8, Fat 5.7, SaturatedFat 2.9, Cholesterol 16.4, Sodium 378.1, Carbohydrate 30.7, Fiber 3.1, Sugar 4.3, Protein 8

CREAMY CROCK POT RED POTATOES



Creamy Crock Pot Red Potatoes image

A delicious side dish to go with a wide-variety of meals! You know, this isn't the prettiest dish, but it is delish! I hope you enjoy!

Provided by KPD123

Categories     Potato

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs small red potatoes, skin on and quartered
8 ounces cream cheese, softened
10 3/4 ounces cream of mushroom soup or 10 3/4 ounces cream of potato soup
1 ounce dry ranch dressing mix
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Mix all ingredients in a greased slow cooker.
  • Cover and Cook on Low for 6-8 hours, until potatoes are tender.

EASY CREAMY HERBED HONEY GOLD OR BABY RED POTATOES



Easy Creamy Herbed Honey Gold or Baby Red Potatoes image

What a wonderful and quick way to serve fresh garden potatoes! If you're looking for a new way to serve a bumper crop of baby reds or baby honey golds, you have to give this a try. I used a mixture of fresh herbs, (lemon thyme, dill and Italian flat leaf parsley) but the original recipe called for just dried dill. Pick and...

Provided by Family Favorites

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 5

1 1/2 lbs. small honey gold or baby red potatoes, quartered
4 oz. cream cheese or neufchatel, room temp.
1/4 cup half & half, warmed slightly to take chill off
1 tsp. dried dill or 1 tb. fresh dill (i used more. i used fresh dill, fresh italian flatleaf parsley and fresh lemon thyme.)
salt & fresh cracked pepper to taste

Steps:

  • 1. In large saucepan, cover potatoes with water and lightly salt. Bring potatoes to a boil and simmer for 12-15 minutes until fork tender.
  • 2. While potatoes are cooking, warm cream cheese slightly in the microwave for 20 seconds or so. (Don't use cold cream cheese.) Combine cream cheese and half & half with a small whisk or hand mixer. Stir in desired fresh or dried herbs.
  • 3. When potatoes are done, drain thoroughly and pour cream cheese mixture over hot potatoes. Season with salt and pepper to taste and garnish with additional fresh herbs, if desired. Serve hot.

RIB EYE STEAK WITH ROASTED GRAPE-RED WINE SAUCE AND CREAMY PARSNIPS AND POTATOES



Rib Eye Steak with Roasted Grape-Red Wine Sauce and Creamy Parsnips and Potatoes image

Provided by Mary Beth Albright

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

2 cups red seedless grapes, halved
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
2 rib eye steaks
1 pound potatoes, peeled and diced
2 bay leaves, divided
5 sprigs fresh thyme, divided
2 cloves garlic, crushed, divided
1 cup heavy cream
2 cups dry red wine
1 cup chicken stock
1 carrot, diced small
1 onion, diced small
1 celery stalk, diced small
1 beef bone

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the grapes on a sheet pan and coat with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Roast until the grapes turn light brown and begin to shrivel, about 45 minutes.
  • In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature.
  • Heat a pot of water over high heat. Once the water is boiling, add the potatoes, parsnips, bay leaf, 2 sprigs thyme, 1 clove garlic and salt generously. Cook until the vegetables are fork tender, and then strain. Discard the herbs and press the potatoes, parsnips and garlic through a ricer into a saucepan. Gently stir in the cream and season with salt and pepper. Hold warm over low heat.
  • For the steaks, heat a skillet until very hot, add the remaining 2 tablespoons olive oil and place the steaks in the skillet. Cook about 4 minutes per side for medium-rare. Remove the steaks from the skillet to a plate and tent with foil. Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom. Add the chicken stock, remaining 1 clove garlic, carrots, onions, celery, the remaining 3 sprigs thyme, the remaining 1 bay leaf and the beef bone. Cook on high heat until the sauce reduces to a syrupy consistency, about 10 minutes. Strain the sauce and add the roasted grapes. Slice the steak off the bone and add the steak juices to the sauce.
  • To serve, place a spoonful of the parsnips and potatoes on a plate, top with a few pieces of the steak and drizzle with the sauce.

CREAMY RED POTATOES



Creamy Red Potatoes image

Make and share this Creamy Red Potatoes recipe from Food.com.

Provided by Karen

Categories     Potato

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 lbs small red potatoes, quartered
8 ounces cream cheese, softened
1 (10 1/2 ounce) can condensed cream of potato soup
1 (1 ounce) envelope dry ranch dressing mix

Steps:

  • Place potatoes in a slow cooker/crockpot.
  • In a small mixing bowl, beat cream cheese, soup and salad dressing mix.
  • Stir into potatoes.
  • Cover and cook on low for 8 hours or until potatoes are tender.
  • Cook on medium or high to finish sooner.

CREAMY RED SKINNED MASHED POTATOES



Creamy Red Skinned Mashed Potatoes image

Red potatoes are my favorite. I use them more so than any other potato...I especially like them for mashed. Love their creaminess. I've been making my mashed potatoes this way for as long as I can remember...( on special occasions normally)... They are delicious! I leave the skins on, you could peel them, but all of the vitamins...

Provided by Cassie *

Categories     Potatoes

Time 30m

Number Of Ingredients 7

3 lb red potatoes, washed and large cubed - skin on
5 - 6 clove peeled garlic - optional
1 c heavy cream - more if needed
1 Tbsp salt for boiling
1/4 - 1/2 c butter
1/2 c sour cream
freshly ground pepper & salt to taste

Steps:

  • 1. In a 4 - 5 quart dutch oven place potatoes, garlic if using and salt, cover with cold water. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until fork tender. When potatoes are just about finished cooking. Place cream and butter in a saucepan, and heat just until butter is melted. Drain your potatoes and place in a large mixing bowl. Mix the potatoes for a few second to break up. Then add the cream mixture. Continue mixing on low speed till smooth. Now, fold in the sour cream, salt and pepper. Serve immediately. Quick note: Sometimes to change things up; I use 1 1/2 pounds russets, or Yukon golds and 1 1/2 pounds red potatoes.

CREAMY RED POTATOES



CREAMY RED POTATOES image

Categories     Potato     Side

Yield 8 Servings

Number Of Ingredients 8

7 cups cubed red potatoes
1 (8 oz.) cup small-curd cottage cheese
1/2 cup sour cream
1/2 cup cubed Velveeta
1 tbsp. dried minced onion
2 garlic cloves, minced
1/2 tsp. salt
Paprika and minced chives, optional

Steps:

  • Place the potatoes in a slow cooker. In a blender or food processor, puree cottage cheese and sour cream until smooth. Transfer to a bowl; stir in the Velveeta, onion, garlic and salt. Pour over potatoes and mix well. Cover and cook on low for 5 to 6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.

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