Total Time
Prep 25 mins
Cook 0 mins

So creamy and so good! I use fresh thyme and tarragon. I think this came from an old TOH.

Ingredients Nutrition


  1. Place potatoes in saucepan and cover with water; add salt.
  2. Bring to a boil; reduce heat and cover and cook for 15-20 minutes or until tender.
  3. Meanwhile in another saucepan, combine the cream cheese and buttermilk; cook and stir ove rmedium heat until cheese is melted and mixture is smooth.
  4. Remove from the heat and add the onions, thyme, tarragon and pepper.
  5. Drain potatoes and place in a serving bowl; add cream sauce and toss to coat.
  6. Sprinkle with parsley.
Most Helpful

5 5

Nice recipe - used little new red skinned-yellow fleshed taters & full fat buttermilk. Wonderful flavors & mouth feel. Used dried herbs - will make again using fresh when the tarragon is larger & thyme is spreading wildly. Came together fast - would make a great side for fish, fowl or even pork. Had it tonight with braised kale & no meat - awesome too! Thanks for a delicious recipe using my old friend buttermilk in a new way.

5 5

Very, very good and looks good too. Family and guests raved about this. Only change, quartered potatoes and only boiled about 10 minutes til done. This is a good company dish, tastes great and looks as if you went to a lot of trouble! Love it, Thanks pines506

5 5

What a great potato recipe!! We loved these. They are so creamy and the flavor combination is great. I followed the recipe exactly, except I added the green onions and herbs into the cream mixture AS I was heating it. Thanx for sharing this yummy recipe. We'll be eating these often.