Unbelievably Delicious Creamy or Crispy Potatoes in 30

Okay, so potatoes! They’re pretty much the best, right? What I *really* love is how versatile they are. You can go super comforting with creamy mashed potatoes, or get that awesome crunch with crispy roasted ones. This recipe? This is my little cheat code for potato perfection. It’s all about getting that *perfect* texture whether you’re craving creamy or crispy potatoes. Seriously, one base recipe, *two* totally different potato experiences. It’s kinda genius, if I do say so myself. Growing up, my grandma always had potatoes simmering on the stove – mashed, fried, you name it! This recipe kinda reminds me of those cozy nights!

Why You’ll Love These Creamy or Crispy Potatoes

Okay, so why *will* you love these creamy or crispy potatoes? Let me tell ya!

• Super easy! Honestly, it’s almost impossible to mess up.
• Texture heaven! Are you craving creamy dreamy potatoes or golden crispy ones? Pick your path!
• Simple ingredients. You probably have everything already!
• Total crowd-pleaser. Who doesn’t love potatoes, am I right?

Ingredients for Your Creamy or Crispy Potatoes

Alright, let’s gather our goodies! You’ll need:

• 2 pounds Yukon Gold potatoes, peeled and cubed. Trust me, Yukon Golds are the best!
• 4 tablespoons unsalted butter. Real butter, people!
• 1/2 cup whole milk or heavy cream. I usually go for cream, but milk works in a pinch.
• Salt and freshly ground black pepper to taste. Don’t be shy!

That’s it! See? Simple, simple, simple.

How to Make Creamy Potatoes: Step-by-Step Instructions

Alright, eager to get started with the creamy version? Excellent choice! These are seriously melt-in-your-mouth good. Follow these steps and you’ll be in potato heaven in no time!

1. First, get those potatoes boiling! Pop your peeled and cubed Yukon Golds into a large pot. Cover them with cold water – just enough so they’re all submerged. Add a pinch of salt to the water (it helps season them from the inside out!).
2. Bring the water to a boil over high heat. Once it’s bubbling, reduce the heat to medium and let those potatoes simmer away until they’re fork-tender. This usually takes about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
3. Carefully drain all the water from the pot. Seriously, be careful—steam burns are no fun! Return the drained potatoes to the same pot.
4. Now for the good stuff! Add the 4 tablespoons of butter to the hot potatoes. Let it melt a bit from the residual heat, then add the ½ cup of milk or cream.
5. Time to mash! Using a potato masher (or even a fork in a pinch), mash the potatoes until they reach your desired consistency. Some people like them super smooth, others like a little chunkiness – it’s totally up to you! I like to leave a few small lumps, personally.
6. Season generously with salt and freshly ground black pepper. Give it a taste and adjust as needed. Maybe you want a little more butter? Go for it! Just make ‘em taste fabulous to *you*!

Serve immediately and prepare for happy faces! Seriously, is there anything better than a bowl of creamy mashed potatoes?

How to Make Crispy Potatoes: Step-by-Step Instructions

Okay, so you’re in the mood for crispy potatoes? Awesome! Get ready for some seriously addictive spuds. This method is simple, but trust me, the results are *amazing.* Here’s how we do it:

1. First things first, preheat your oven to 400°F (200°C). This is key for getting that golden-brown crispiness! While the oven heats, let’s get those potatoes ready.
2. Just like with the creamy potatoes, boil your peeled and cubed Yukon Golds in salted water until they’re fork-tender. Again, this takes about 15-20 minutes. Don’t skip the boiling step! It helps soften the potatoes so they get perfectly crispy in the oven.
3. Drain the potatoes *really* well. Seriously, the drier they are, the crispier they’ll get. I usually give them a little shake in the colander to get rid of any excess water.
4. Return the drained potatoes to the pot. Add the 4 tablespoons of butter. Now, here’s the trick: toss the potatoes gently with the melted butter until they’re evenly coated. You want every little piece to be glistening!
5. Spread the buttered potatoes in a single layer on a baking sheet. Don’t overcrowd them! If they’re too close together, they’ll steam instead of crisping. If you have to, use two baking sheets.
6. Bake for 20-30 minutes, or until the potatoes are golden brown and crispy. Keep an eye on them! Every oven is different. You might want to flip them halfway through for even browning, but honestly, I usually forget and they *still* turn out great!
7. Remove from the oven and season generously with salt and freshly ground black pepper. And, hey, if you’re feeling fancy, a sprinkle of garlic powder or paprika is *chef’s kiss*!

Serve immediately and try not to eat them all in one sitting! Oops…too late!

Tips for the Best Creamy or Crispy Potatoes

Want to take your creamy or crispy potatoes to the next level? Here are my top tips for spud-tacular success!

• **Potato Power:** Yukon Golds are my go-to, but Russets also work great for crispy potatoes. They get *super* fluffy inside!
• **Seasoning is Key:** Don’t be afraid to get creative with your seasonings! Garlic powder, onion powder, paprika, dried herbs…the possibilities are endless!
• **For Creamy Perfection:** Warm your milk or cream before adding it to the potatoes. It helps them mash up smoother. Also, don’t over-mash! You’ll end up with gluey potatoes, and nobody wants that!
• **Crispy Dreams:** Make sure your potatoes are *really* dry before roasting. And don’t overcrowd the baking sheet! Give those spuds some space to breathe!

Honestly, the best tip I can give you is to just experiment and have fun! Potato cooking should *not* be stressful. I’ve messed up batches plenty of times, but hey, even “bad” potatoes are still pretty good, right?

Ingredient Notes and Substitutions for Your Creamy or Crispy Potatoes

Okay, so let’s talk ingredients. Got questions? I’ve got answers! Here’s the lowdown on swaps and must-knows for your creamy or crispy potatoes:

• **Potatoes:** Yukon Golds are my fave because they’re creamy *and* hold their shape. But Russets? Awesome for crispy—they get super fluffy inside! Red potatoes work too but keep the skins on, for a little more texture!
• **Dairy-Free? No Problem:** Swap the butter for olive oil or a dairy-free butter substitute. Use almond milk, soy milk, or oat milk instead of regular milk or cream.
• **Seasoning Sensations:** Garlic powder is a MUST, in my book. But onion powder, smoked paprika, dried rosemary, or even a little parmesan cheese (if you’re not dairy-free!)? All amazing!

Just play around and see what *you* like best! That’s the beauty of cooking, right?

FAQ About Making Creamy or Crispy Potatoes

Got questions about these creamy or crispy potatoes? I figured you might! So here are a few of the most common things people ask me, plus my super-smart (if I do say so myself!) answers! 😉

Can I use different types of potatoes?

Totally! I love Yukon Golds because they’re creamy and hold their shape, but Russets are awesome for crispy potatoes – they get *super* fluffy and absorb all that lovely butter! Red potatoes work too, and they add a nice pop of color, especially if you leave the skins on.

How do I keep the potatoes from sticking?

Ah, the dreaded potato stick! For creamy potatoes, a non-stick pot is your best friend. But for crispy potatoes? Make sure you use enough butter or oil on the baking sheet. And don’t overcrowd them! I always tell people, a crowded pan it the best way to create steamed, not crispy, potatoes! You can also try lining the baking sheet with parchment paper, like with my recipe for potato wedges.

Can I make creamy or crispy potatoes ahead of time?

You *can*, but…they’re always best fresh! Creamy potatoes tend to get a little gluey if they sit too long. If you *must* make them ahead, add a splash of warm milk or cream when you reheat them to loosen them up. Crispy potatoes are okay to prep ahead – just boil and toss them with butter, then store them in the fridge until you’re ready to bake. But seriously, bake ’em right before serving for maximum “wow” factor!

What can I add for extra flavor?

Oh, the possibilities! Garlic powder is a must for me, but onion powder, smoked paprika, fresh rosemary…all amazing! A sprinkle of parmesan cheese (if you’re not dairy-free) adds a nice salty kick. And a little drizzle of truffle oil on the creamy version? *Chef’s kiss!*

Estimated Nutritional Information

Okay, so here’s the estimated nutritional info per serving (about 1 cup). Keep in mind these are just estimates, okay? We’re talking calories, fat, protein, carbs…the usual suspects!

Enjoy Your Creamy or Crispy Potatoes!

Alright, that’s it! You’re officially potato-pro! Now go forth and get cooking! And hey, if you try this recipe, leave a comment below and tell me what you think! Or snap a pic, post it on social media, and tag me! I love seeing your creations! Happy potato-ing!

Print