Kerry’s Special Potatoes

Perfect for family dinners or holiday tables, these creamy potatoes are savory, rich, and the perfect comfort food. These Kerry’s Special Potatoes start with buttery, creamy yukon gold potatoes, and topped with seasoned salt and pepper, heavy cream, cheddar cheese, and sprinkled with green onions. You only need 6 ingredients to make these special potatoes.

Hello, my friends! As most of you know, I have taken time off to focus on fighting my kidney cancer and healing from surgery. I will share more updates on my health journey soon! As I am recovering at home, I thought I would share a special family recipe we always have on Easter Sunday.

My Mom is known for these potatoes. I have eaten these potatoes probably hundreds of times in my life and they are one of my favorite ways to eat potatoes.

I have asked my Mom for the recipe so many times but it was always answered with, “I don’t have a recipe, it is all in my head.” Months ago, I finally told her that we were going to recipe test them together and measure out all of the ingredients. I finally figured out how to make “Kerry’s Special Potatoes” as we like to call them…and I am sharing the recipe with you.

I love to serve these with all types of proteins — grilled chicken marinade, crockpot Mississippi roast, ham, cheesy bacon smothered chicken, or tri-tip steak.

Ingredients:

What do you need to make these heavy cream potatoes? You only need 6 ingredients to make this easy potato side dish recipe.

• Potatoes — Baby Yukon Gold Potatoes or Red Potatoes. I like to use small yukon gold potatoes, quartered, because of their creamy texture and buttery flavor.
• Heavy Cream — This is what keeps the potatoes super creamy and adds richness.
• Green Onions — This adds so much flavor. I like to use both the white and green parts and generously sprinkle all over the potatoes.
• Cheddar Cheese — For the best flavor, I suggest using medium or sharp cheddar. Medium melts better than sharp, so I like to use it.
• Lawry’s Seasoned Salt — I love to use Lawry’s seasoned salt in this recipe but you can also use regular salt, if you don’t have Lawry’s on hand.
• Seasoned Pepper — I love to use seasoned pepper since it has pepper, red pepper, and paprika in it. You can also use black pepper.

To make these cheesy potatoes even better, sprinkle with crispy bacon.

How to make special potatoes:

1. Boil the potatoes

• Place whole, unpeeled potatoes in a large pot of cold, salted water.
• Bring to a boil and simmer for 20–30 minutes, depending on size. The smaller the potatoes, the less time they need to cook.
• Check doneness by piercing with a fork or small knife and it should slide in easily with no resistance.

2. Peel and cut the potatoes:

• Let potatoes cool slightly. Peel (skins should slip off easily), quarter, and cut into small bite-sized chunks.

Season and assemble:

• Preheat oven to 350 degrees. Spread potatoes evenly in a lightly greased baking dish (about 9×13, or it can be smaller if you want to stack the potatoes).
• Sprinkle evenly with seasoned salt and seasoned pepper.
• Drizzle heavy cream over the top.
• Sprinkle with cheddar cheese and green onions.

Bake:

• Bake uncovered for 25–30 minutes, until the cream is bubbly and slightly thickened, and the cheese is melted.

Serve:

• Let cool slightly before serving. Check for seasonings and add more salt and pepper if needed.

FAQ’s:

Storage and making ahead of time:

I suggest storing the potatoes, covered, in the refrigerator. These potatoes re-heat beautifully in the oven or in the microwave.

Can I make this ahead of time?

Yes! Assemble everything up to the baking step, cover and refrigerate for up to 24 hours. Bake uncovered straight from the refrigerator, adding 5–10 extra minutes to the baking time.

Popular Potato Recipes:

Perfect Creamy Mashed Potatoes

Crispy Smashed Potatoes

Cheesy Potatoes Au Gratin

Cheesy Scalloped Potatoes

Garlic Mashed Potatoes

Oven Roasted Potatoes

Boursin Cheese Creamy Mashed Potatoes

Brown Butter Mashed Potatoes

You can find all of my EASTER RECIPES here.