One-Pan Creamy Meat Potato

This one-pan creamy meat and potato skillet is the kind of comfort food anyone can whip up with what is already in the kitchen. For those last minute weeknight dinners or cozy nights in, you get rich flavor and hearty satisfaction all from a few humble ingredients. No complicated steps to slow you down and it is endlessly adaptable to what you have on hand.

I first made this on a weeknight when I was absolutely out of ideas and groceries were running low. Now I make it whenever someone needs a little extra comfort or we want something simple yet filling.

Ingredients

• Ground meat: such as beef turkey chicken or pork gives savory protein and hearty flavor for your base. Freshness is nice but frozen works too if thawed
• Small potatoes: bring substance and creaminess as they cook down. Pick firm potatoes with unblemished skin for the best texture
• Cream soup: is the shortcut for richness. Use the kind you like most. Cream of mushroom gives earthiness. Chicken or celery are lighter. Check ingredients lists for less sodium if you prefer
• Milk: loosens the sauce and adds smooth body. Whole milk is creamiest but two percent or a bit of sour cream stirred into water can also work in a pinch
• Salt and pepper: are essential for seasoning to taste. Freshly cracked black pepper gives the most flavor
• Optional extras: like shredded cheese herbs or frozen veggies give you endless ways to dress up the dish based on what you like or what is hanging around in your fridge

Step-by-Step Instructions

Brown the Meat:

Heat a large skillet over medium heat and add the ground meat. Use a wooden spoon to break up the meat as it cooks. Let it sizzle until no pink remains and you see some crisp edges. Drain off any excess fat to keep things from getting greasy

Cook the Potatoes:

Add diced potatoes directly into the skillet. Stir often to cover them with all the savory bits left behind by the meat. Cook uncovered if you want crispy edges or add a splash of water and cover to speed up softening. Aim for potatoes you can easily pierce with a fork but not so mushy they lose shape. This usually takes fifteen to twenty minutes

Make it Creamy:

Open the can of cream soup and pour it into the skillet. Add the milk or your sour cream mixture. Stir until everything is fully combined and you see a creamy sauce enveloping the potatoes and meat. Let it all warm through gently for about five minutes so flavors meld and the sauce thickens slightly

Season and Serve:

Sprinkle salt and pepper over the skillet and stir again. Taste a small bite to check the seasoning. If you want more richness melt some shredded cheese on top or toss in a handful of herbs at the end. Serve hot straight from the pan or pile it into bowls for ultimate comfort

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You Must Know

• Packed with protein and veggies in every bite
• Perfect for meal prepping or cooking ahead
• Freezes and reheats very well

My favorite add-in is a sprinkle of sharp cheddar and fresh chives on top as it comes off the heat. My family cannot agree on which cream soup is the best but everyone cleans their plate and goes back for seconds. This dish always takes me back to cooking as a teen when budget recipes saved dinner more often than not.

Storage Tips

Let leftovers cool to room temperature before refrigerating in an airtight container. This dish keeps well for up to three days and can be reheated gently in a skillet or the microwave. For longer storage spoon portions into freezer containers and freeze for up to two months. Thaw overnight in the fridge for best texture

Ingredient Substitutions

Any ground meat works here so use what is available or what you like best. Potatoes can be swapped for diced sweet potatoes or even cooked pasta if you are out of spuds. If you are dairy free use a dairy free cream soup and swap milk for unsweetened non dairy milk or more water and a dollop of non dairy yogurt

Serving Suggestions

This skillet meal stands alone but is also delicious with a bright side salad or steamed greens for balance. Garlic bread or warm rolls make it extra satisfying. For a brunch spin top with a fried egg and fresh herbs

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Backstory and Tradition

Hearty meat and potatoes cooked together is a classic in many cuisines but the creamy shortcut version feels very American midwest. My grandmother loved meals like this that could stretch ingredients to feed a crowd and warm the house on cold evenings

Recipe FAQs

→ Can I use any type of ground meat?

Yes, you can use beef, turkey, chicken, or pork—choose your favorite or what you have on hand.

→ What potatoes work best for this dish?

Small waxy potatoes hold their shape well, but russets or Yukon Golds also work great when diced.

→ Can I substitute the cream soup?

Cream of mushroom, chicken, or celery soup all create a creamy texture. For a lighter option, try Greek yogurt mixed with broth.

→ How can I make it more flavorful?

Add shredded cheese, fresh herbs like parsley or thyme, or stir in frozen veggies for extra taste and color.

→ How do I prevent the potatoes from sticking?

Add a splash of water, cover the skillet during cooking, and stir occasionally to keep potatoes tender and prevent sticking.

→ Is this suitable for meal prep?

Yes, leftovers reheat well and make easy lunches for the next day. Store in an airtight container in the fridge.