Side Dishes
Paula Deen's creamed potatoes recipe delivers that signature Southern comfort—rich, velvety potatoes crowned with a crispy cornmeal crust. This isn't your grandmother's side dish; it's a buttery, creamy masterpiece that pairs perfectly with fried chicken or steak.
The secret lies in a proper roux and cream cheese swirl that transforms simple potatoes into something extraordinary.
What sets this recipe apart is the crispy cornmeal crown, achieved through a precise baking technique that creates a golden, crunchy contrast to the tender potatoes beneath. Paula Deen's method ensures the perfect texture—creamy yet not gluey, with just the right amount of richness.
The dish is foolproof once you master the roux and timing, delivering restaurant-quality results every time.
By the end, you'll have a dish that looks as impressive as it tastes—golden-brown on top, smooth and velvety inside, with layers of flavor from the cream cheese and cornmeal. This recipe is designed to elevate any meal, whether it's a Sunday dinner or a holiday feast.
The best part? It's easier than it looks, and the payoff is worth every minute.
Serve it alongside your favorite Southern main dishes or enjoy it as a standalone centerpiece. The crispy crown will have everyone asking for seconds. Let's get started on creating this classic dish that brings Southern comfort to your table.
Ingredients for paula deen creamed potatoes
Buttery potatoes, crispy crown, and a swirl of cream cheese—this is Paula Deen's signature Southern comfort dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Medium size, peeled and cubed |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For perfect roux |
| Heavy Cream 🥛 | 2 cups | Full-fat for creaminess |
| Cream Cheese 🧀 | 8 oz | Room temperature, softened |
| Cornmeal 🌽 | ½ cup | Fine grind for crown |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp variety preferred |
| Milk 🥛 | 1 cup | Whole milk for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Chives 🌿 | ¼ cup | Fresh, chopped for garnish |
The potatoes are the foundation, so Russet potatoes are your best bet—they're starchy enough to hold up to the creamy sauce. Costco or Whole Foods usually have the best selection, but any grocery store will do. Look for medium-sized potatoes; they'll cook evenly without falling apart. Peeled and cubed, they should be about 1.5 inches per piece. For the butter, Land O'Lakes or Plugrah are my go-tos—they melt beautifully and add that rich, Southern flavor. The cream cheese? Philadelphia brand is a safe bet, but any good-quality cream cheese will work. Just make sure it's room temperature when you mix it in, or you'll end up with lumps.
No cornmeal? Crushed cornflakes work in a pinch, though they won't be quite as crispy. Short on heavy cream? Half-and-half plus a splash of milk gets you close, but the texture won't be as luscious. The flour is non-negotiable for the roux—it's what gives the sauce that velvety texture. If you're out of chives, green onions or parsley will do, though chives have that signature oniony punch. The garlic powder adds depth, but if you've got fresh garlic, 1-2 cloves minced will take it to the next level. And for the cheddar, sharp cheddar makes all the difference—mild just won't cut through the creaminess.
This dish reheats beautifully—just cover it with foil and warm it in the oven for 15-20 minutes at 350°F. The cornmeal crown stays crispy if you reheat it uncovered for the last 5 minutes. Leftovers keep well in the fridge for 4-5 days, but honestly, it's even better the next day as the flavors meld. For a crowd, double the recipe—it's perfect for holiday gatherings or Sunday dinners. And if you're serving it as a side, double the cornmeal crown so everyone gets a crispy bite.
Why You'll Love This Recipe
- Foolproof Mash: I swear by this method—boil the Russets whole, then smash them while still warm. No peeling, no fuss, and that buttery cream cheese blend? It’s the secret to silky texture without a single lump.
- Rich Without Effort: Between us, the heavy cream and cream cheese combo makes this taste like a restaurant dish. I’ll take a spoonful straight from the pot—no shame—and the flour roux ties it all together so smoothly.
- Holiday or Weeknight: This feeds a crowd but works for two. Serve it under roasted chicken for Sunday dinner or alongside steak for a fancy night in. Honestly, I’ve never met a meal it doesn’t elevate.
- Leftovers That Win: The best part? It reheats like a dream. Cold or warmed, the cream cheese keeps it creamy, and I’ve sent these potatoes to work lunches with zero complaints. Budget-friendly, too—just a few staples.
Step-by-step instructions for Paula Deen's creamed potatoes
Here's how to make these rich, velvety creamed potatoes with Paula Deen's signature crispy cornmeal crown.
Boil the Potatoes Until Fork-Tender
Place the 3 lb russet potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender. You'll know they're done when a knife slides in easily with just slight resistance.
Drain the potatoes thoroughly in a colander, shaking them gently to remove excess water. Return them to the pot and set aside. I like to give them a quick shake to open up the potato fibers, which helps create that creamy texture later. Don't skip this step—it makes all the difference in the final consistency.
Make the Creamy Cheese Sauce
In a large skillet, melt the 0.75 cup unsalted butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty.
Slowly whisk in the 2 cups heavy cream and 1 cup milk, allowing the mixture to thicken gradually. Stir in the 8 oz softened cream cheese, 1 cup shredded cheddar cheese, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Cook for another 3-4 minutes until the sauce is smooth and thickened. The sauce should coat the back of a spoon and have a luxurious, velvety appearance.
Mash the Potatoes and Combine
Using a potato masher or ricer, mash the cooked potatoes directly in the pot until smooth. You want to avoid lumps, but don't overwork the potatoes—they should still have some texture. Add the cheese sauce to the mashed potatoes and stir gently to combine. The mixture should be creamy and rich, with a beautiful golden color from the cheddar cheese.
Taste and adjust seasoning if needed. I usually add a pinch more salt at this point, as the cheeses can vary in saltiness. The potatoes should be warm and inviting, ready for the next step. Keep them warm over low heat while you prepare the crispy cornmeal crown.
Create the Crispy Cornmeal Crown
In a separate skillet, melt 2 tablespoons of the remaining unsalted butter over medium heat. Add the 0.5 cup cornmeal and stir constantly for 2-3 minutes until it turns a golden brown color. This is your crispy crown topping—it should have a toasty, nutty aroma that fills your kitchen.
Remove the skillet from heat and stir in the 0.25 cup chopped chives. The chives add a fresh, bright note that cuts through the richness of the creamed potatoes. Spoon the cornmeal mixture evenly over the top of the creamed potatoes, spreading it out to create that beautiful crown effect.
Serve Immediately for Maximum Enjoyment
Transfer the creamed potatoes to a serving dish and let them sit for 2-3 minutes to allow the cornmeal crown to crisp up slightly. The contrast between the creamy potatoes and the crispy cornmeal crown is what makes this dish so special. Serve immediately while the potatoes are still warm and the crown is at its crispiest.
Paula Deen's creamed potatoes are perfect for special occasions or as a comforting side dish. The combination of rich, creamy potatoes with a crispy, flavorful crown makes every bite a delight. Pair them with your favorite grilled meats or roasted vegetables for a complete meal.
Pro Tips For Making Paula Deen Creamed Potatoes
- USE COLD POTATOES: I learned this the hard way—boiling hot potatoes straight into your roux will make the flour turn to paste instead of thickening. Let the potatoes cool for 10 minutes after boiling, then drain and add them to the butter-flour mixture while it’s still bubbling. The temperature shock keeps the texture smooth and prevents lumps.
- SALT THE CREAM: Paula Deen’s version relies on the cream’s flavor, and unsalted heavy cream needs seasoning. Mix ½ teaspoon salt into the cream before adding it to the roux—this distributes the salt evenly instead of hoping to stir it in later. (Yes, even if the recipe doesn’t say to.)
- LOW AND SLOW: The moment you add the cream to the roux, drop the heat to medium-low and resist the urge to rush. High heat will cook the surface into a skin while the center stays raw. Stir constantly for 5 minutes, then let it simmer uncovered for another 5—this builds body without breaking.
- SKIP THE MASHING: I used to mash the potatoes after boiling, but that’s unnecessary—and it makes the final texture grainy. Just quarter them (no smaller) and boil until fork-tender. The roux will blend them into silkiness without extra effort. (Your arms will thank you.)
Troubleshooting your paula deen creamed potatoes
Potatoes Too Dry?
If your creamed potatoes end up dry or grainy, you likely didn’t drain them thoroughly after boiling. Always shake the potatoes vigorously in a colander to remove excess moisture before mashing. For extra creaminess, add 1-2 tablespoons of warm milk or heavy cream while mashing.
I’ve found that Land O'Lakes powdered milk mixed into the sauce also helps restore richness if needed. 🥔
Roux Too Dark?
A dark roux means you cooked it too long, which can make the sauce bitter. Keep the heat at medium-low and stir constantly for only 1-2 minutes until it reaches a light golden color.
If your roux turns brown, start over with fresh butter and flour. A proper roux is the foundation of creamy texture—don’t rush this step! 🧈
Sauce Too Thin?
If your cheese sauce separates or stays too thin, it means the flour didn’t cook enough to thicken properly. For a quick fix, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the sauce while heating.
Let it simmer for 1-2 minutes until thickened. Alternatively, whisk in 1 more tablespoon of flour and cook for another 30 seconds to build body. 💡
Cornmeal Crown Not Crispy?
The crown needs high heat to crisp properly. Use a nonstick skillet on medium-high heat and stir constantly for 2-3 minutes until golden. If it’s still soft, spread it out thinner and cook for another 30 seconds.
Adding a pinch of salt while cooking enhances browning. For extra crunch, broil for 1-2 minutes after transferring to the potatoes. ✨
Lumps in Cream Cheese?
Room-temperature cream cheese is key—if it’s too cold, it won’t blend smoothly. Microwave softened cream cheese for 10 seconds to loosen it before mixing. For stubborn lumps, press the mixture through a fine-mesh sieve or use an immersion blender for a silky texture.
Never use melted cream cheese—it separates when hot. 🧀
Sauce Too Salty?
If the dish tastes overpoweringly salty, it’s usually from the cheese or butter. Balance it by adding 1-2 tablespoons of heavy cream or milk to dilute the saltiness.
A splash of lemon juice (1 tsp) also brightens the flavor. For future batches, taste the cheese sauce before adding salt—it’s easier to adjust early! 🧂
Nutrition facts
Frequently asked questions
Can I make Paula Deen's creamed potatoes ahead of time?
These potatoes actually taste even better the next day as the flavors meld. Prepare the creamy base and refrigerate it uncovered for 2-3 hours to let the cornmeal crown dry out slightly. Reheat in the oven at 350°F for 15-20 minutes, uncovered for the last 5 minutes to restore crispiness. The texture remains creamy while the crown stays delightfully crunchy.
What's the secret to getting that perfect crispy cornmeal crown?
The crown's magic lies in three things: high heat, constant stirring, and proper butter. Use a nonstick skillet on medium-high heat and stir vigorously for 2-3 minutes until golden brown. The butter should be melted but not smoking. For extra crunch, spread the mixture thinly and broil for 1 minute after transferring to the potatoes.
Can I substitute heavy cream for something lighter?
While heavy cream gives the richest texture, you can use half-and-half or whole milk in a pinch. For best results, add 1 tablespoon cornstarch mixed with 2 tablespoons cold water to help thicken the sauce. The flavor won't be quite as luxurious, but it'll still be delicious. For a Southern twist, some cooks add 1/4 cup sour cream at the end for tang.
Why did my creamed potatoes turn out gluey?
Gluey potatoes usually mean overcooked starch or insufficient roux. Make sure to drain potatoes thoroughly and shake them in a colander. For the roux, cook it on medium-low heat for exactly 1-2 minutes until light golden—never let it brown. If needed, add 1 tablespoon flour mixed with 2 tablespoons cold water to thicken while heating. Always taste as you go!