Yes.  We have something else that Nana serves with a cream sauce.  Nana continues to serve this recipe just like her mother did when they had fresh potatoes as a child.  It is oh-so tasty on freshly dug potatoes, but it will make any potato taste more delicious.  Check out some of Nana’s other creamed vegetable recipes: Creamed Yellow Squash & Creamed Carrots and Peas.


  • 2½ pounds of small red potatoes
  • water (just enough to cover potatoes) 
  • 2 tablespoons salt
  • heavy whipping cream (just enough to cover potatoes ¾ of the potatoes)
  • ¼ cup butter
  • ½ teaspoon black pepper
  • ½ teaspoon salt


  • Place whole potatoes in a heavy saucepan and just cover with water and add the 2 tablespoons of salt.
  • Place over high heat until the water comes to a boil, then turn burner down to medium. Continue to boil potatoes until they are done.
  • Drain off the water and peel, if you prefer. (Nana leaves the skin on if the potatoes are fresh.)
  • Put the potatoes back into the pot, and cover ¾ of them with cream.  Add the butter, pepper, and ½ teaspoon of salt.
  • Bring to a simmer for 5 to 10 minutes, then turn the burner off and let set until ready to serve.


The longer they sit after cooking, the thicker the sauce will become. 

Potatoes can also be reheated just before serving.