Shredded Cream Potatoes are one of my favorite potato side dishes to eat along side any meat.
Don’t you just love family recipes?! This is one of my favorite family side dish recipes and lucky for you I standardized it. My mom would always just make it without using any measurements but that makes it hard to pass along. Now, I won’t have to call my mom every time for a refresher on how to make them and you can make them too! Win-win!!!
So how do you make these creamy flavorful shredded potatoes?
First, you need to peel the potatoes and then grate them. Potatoes can turn brown/gray when cut and exposed to the air so to keep their pure white color, just keep a large bowl filled half-way with ice water at the side of your work station to toss the potatoes in after grating. Drain the water and rinse them a couple more times. You then place the potatoes in a thin dish towel and ring out all the water you can (you want them as dry as you can get them).
Then begin to layer the potatoes, shaking onion salt over each layer, followed by topping all your potatoes with whipping cream (the good stuff!) and fresh cracked black pepper.
Cover the potatoes with either a lid or foil and pop it in the oven. After just 40 minutes you have creamy, tender, and salty potatoes.
These make the perfect side to so many meat entrees! Try it with ham, pork, steak, ribs, chicken… I hope you enjoy these as much as I do!
Shredded Cream Potatoes
Ingredients
- 1 garlic clove, cut in half
- 6-7 medium russet potatoes, peeled
- 1 1/4 cup heavy whipping cream
- Onion salt, about 3/4 to 1 teaspoon
- Fresh cracked pepper
Instructions
- Preheat oven to 375 degrees.
- Butter a 2 quart baking dish and then rub with the halved garlic clove.
- Fill a large mixing bowl half way with cold water and set nearby. Grate the peeled potatoes using a regular cheese grater and place the grated potatoes in the cold water as they pile up. (If you let the potatoes sit out they will turn brown/gray.)
- Once all your potatoes are shredded and in the water, swirl them around and then use a colander or mesh strainer (just something with holes small enough that the potatoes won't slip through) and drain off the water. Fill with cold water again and repeat this process 2 more times (you are rinsing off starch which helps keep the potatoes white). After draining potatoes for the last time, empty half of them onto a clean cloth and then ring out as much water as you can. Repeat with the remaining potatoes. You should have about 6-7 cups of shredded potatoes total.
- Spread 2 cups of potatoes in the bottom of the casserole dish and then sprinkle all over with the onion salt. Repeat until you have used all the potatoes. Pour the cream all over the potatoes and then sprinkle the top with pepper. Cover the dish with a lid or tightly with foil. Bake for 40-50 minutes or until potatoes are tender.
Can these be frozen?
Love, Love, Love your recipes. I printed some off today and can’t wait to try them. Many thanks for your sharing.
These potatoes look absolutely delicious. What a great idea for “hashbrown style” potatoes. Pinned. Thanks for sharing.
Thank you Mary! They are so so good! Not the prettiest or healthiest but one of my childhood favorites.
Derek lives for potatoes like this! Their his favorite side dish, always!
You’ll have to make these then. They are so good. You can’t go wrong with adding whipping cream to potatoes!