Creamed Potatoes - A Simple Yet Rare Southern Side

My family's stock of Christmas leftovers is rapidly dwindling, and we've long since polished off the last of my new favorite ultra-rich side: toothsome peeled red potatoes smothered in creamy, buttery, pure-white gravy. I should say it's my renewed favorite, actually, since as a child I ate these often in the homes of my more traditionally Southern relatives. It's only very recently that my immediate family has revisited the dish.

As straightforward as this preparation is, much creative searching did not turn up a single recipe. I guess I shouldn't be surprised. This is good, plain, honest food. There is no way to sex it up the way you can with mac & cheese or even mashed potatoes. Nothing fancy, no photogenic browned bits, just lumpy white stuff. Taste it before you judge. The method is after the jump.

Creamed Potatoes

Serves 6-8

3 lb. red potatoes (other waxy potatoes like Yukon Golds would work, too), peeled, rinsed and cut into 1 1/2 to 2 inch pieces
Salt, divided
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
1/2 cup heavy cream
2 tablespoons chopped chives or parsley (optional)

Place potatoes in a large pot of heavily salted water. Bring to a boil, then simmer until tender, about 25 minutes. Drain and return to pot.

In a medium sauté pan (not nonstick), melt butter over medium-high heat. Add flour and make a roux by whisking rapidly. Do not let the roux brown at all. Once the butter and flour are combined, add milk in a slow stream, whisking constantly. Simmer, stirring, until mixture begins to thicken, 4-5 minutes. Add cream and continue to stir until the sauce thickens a bit more, about 1 minute. Remove from heat and season with salt to taste.

Pour sauce over potatoes and stir gently to coat potatoes in sauce. Garnish each serving, if desired, with chives or parsley.