Grandma’s Creamed Potatoes

With only four main ingredients you’ll have the best potatoes you’ve ever tasted. Grandma’s creamed potatoes are an old-fashioned recipe you’ll come to rely on. Simple to make but with the richest, homestyle flavor.

This is my Great Grandmother's recipe for Mashed Potatoes & they're absolutely delicious & SO EASY! Here they are served in a blue ruffled bowl with a pat of butter on top.

There are some recipes from previous generations that will never go out of style. And Grandma’s creamed potatoes are one of them. These creamy potatoes are worth showing up to dinner for.

We all have family members that passed away before we were born, but have heard stories about our entire lives.  My Great Granny Brown was one of those for me.  She was my mother’s only grandmother & passed away when Mama was 13.  Out of all her family members, her Granny Brown was the one she talked about the most.

It’s funny how memories & food can sometimes go hand in hand.  Food just triggers things like that – and recipes that were originally from family members that have passed on take on a whole new meaning than just a simple dish.  It’s like a piece of our loved ones that lives on.

They’re a Southern heritage recipe that uses only a couple of pantry staples to come together. The result is ultra creamy, comforting potatoes that pair well with everything.

This is a recipe that will bring you back to your childhood.

Ingredients You’ll Need

  • Potatoes: russet potatoes work best for this creamed potato recipe as they provide the fluffiest base.
  • Butter: with old-fashioned recipes, you don’t want to skip this and use oil or margarine instead. Stick to the basic ingredients for the best possible flavor.
  • Evaporated milk: this is the secret ingredient in Grandma’s creamed potatoes that makes them so comforting. 
  • Salt and pepper: add these as per your own taste preferences. With the evaporated milk, you don’t need much seasoning.
Granny Brown's mashed potatoes served in a blue ruffled bowl with a pat of melting butter on top

Tips For Success

Draining The Potatoes

When you’re draining the water from the potatoes make sure to use a coriander and not just the pot tipped into the sink with a lid. You want to get all the water out so that the evaporated milk can take over and make them creamy, not runny.


You want to mash the potatoes into a pan of evaporated milk and butter. Warming up the pan allows the butter to melt first and mix into the potatoes more easily. Likewise, take care not to overwhip them. As you mash them, starch is released and too much starch can make them gummy. Only mash them until you reach your desired texture.

Serving Them

These creamed potatoes aren’t fancy in any way, just delicious. Serve them as soon as you make them with a slice of butter on top. If you want some color, you could sprinkle on some fresh parsley.

Storing Leftovers

Grandma’s creamed potatoes will stay fresh in the fridge for up to 3 days.

Make sure to let them cool fully before storing them in an airtight container.

To reheat them, you can microwave them in portions in the microwave, or heat them in a skillet over low to medium heat. Know that you may need to add a splash of evaporated milk to gain back the creamy texture.

Leftover creamed potatoes also work well for homemade Shepherd’s Pie or Potato Pancakes.


This creamed potato recipe is a classic which means that it is delicious all on its own. However, if you want to jazz them up for a special dinner, below are some fun ideas.

Peas: make Grandma’s creamed potatoes into more of an all-in side dish by mixing in a can of drained peas after mashing. This adds a tasty texture too.

Seasonings: you could easily add some garlic powder, dried parsley, or even dill to the creamed mashed potatoes for a different flavor.

Granny Brown's mashed potatoes served in a blue ruffled bowl with a pat of melting butter on top
5 from 1 vote

Great Granny Brown’s Mashed Potatoes

Grandma’s creamed potatoes are a classic recipe you’ll make again and again. Rich, thick, and indulgent these potatoes are the heart of any dinner table.


  • 3.5 pounds russet potatoes peeled & sliced
  • 4 cups water
  • 1 stick of butter
  • 1 12oz can evaporated milk
  • salt & pepper to taste


  • Boil potatoes for 20 minutes in the water, drain. Add evaporated milk & butter to warm pan. Add potatoes & mash. Salt & pepper to taste.
Which potatoes are best for mashed potatoes?

Any potatoes will work for creamed potatoes. However, Russet potatoes tend to be best due to their starchy nature. This makes it so that they fluff up better than other varieties which creates the perfect texture.

What’s the difference between mashed potatoes and creamed potatoes?

Typically, mashed potatoes are mashed with a hand masher and small amounts of butter and milk are mixed in. Creamed potatoes can either gain their texture by being whipped with an electric mixer or mashed for a longer period of time. Creamed potatoes also have a heavier focus on butter and cream, half and half, or evaporated milk to make them much more indulgent.

How do you reheat mashed potatoes so that they are creamy?

You’ll want to reheat them in the oven in a casserole dish. Layer the potatoes thinly in the dish so that they warm through quicker and add a bit of extra butter and evaporated milk so that they don’t dry out. The less time they spend reheating, the creamier they’ll be.