I grew up in a potato-harvesting region, and we couldn’t wait to enjoy new potatoes. They have a wonderful flavor and texture. They can be served boiled, mashed, or creamed. And they are fantastic in potato salad. My favorite type of new potato is the Cobbler because it is simply delicious. Cobblers are now considered an heirloom variety, but you can find seed potatoes to plant.
These creamed new potatoes are an excellent choice, adding rich and creamy goodness to the savory potatoes.
What are new potatoes?
New potatoes are harvested early in the season. They’re small, golf-ball-size potatoes with delicate, thin skins. The skin of a new potato is usually thin and flaky looking and can be easily rubbed off.
Baby potatoes or chunks of low-starch potatoes can be substituted, although they won’t have the same distinct flavor and texture.
Recipe Variations
- With Green Beans: Add about 8 to 12 ounces of fresh trimmed green beans to the potatoes after they have boiled for 8 minutes. Continue cooking until both are tender, about 10 to 12 minutes. Alternatively, use steamed frozen green beans and add them to the sauce along with the potatoes.
- With Peas: Add steamed peas and pearl onions to the sauce with the potatoes.
- Herbs: Add fresh herbs like thyme, rosemary, or dill to the sauce mixture.
- Cheese: Stir in grated Parmesan, Gruyère, or cheddar into the sauce for cheese flavor.
- Bacon: Add crumbled cooked bacon the the sauce.
Creamed New Potatoes
Savor the flavor and texture of creamed new potatoes. Enjoy the dish with your favorite meals and try the variations!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Potatoes
Ingredients
- 1 1/2 to 2 pounds new potatoes
- 1 teaspoon salt for the cooking water plus more for the sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- Dash black pepper
- 1 1/2 cups milk or half-and-half
- 1 to 2 tablespoons chopped fresh parsley or chives, optional
Instructions
- Scrub the potatoes and cut any larger ones in half.
- Put the potatoes in a medium saucepan with water to cover and 1 teaspoon of salt. Bring to a boil over high heat, cover the pan, and reduce the heat to medium-low. Cook for 15 to 20 minutes, until fork-tender.
- Drain the potatoes, transfer them to a bowl, and keep warm.
- Meanwhile, make the sauce. Heat the butter in a medium saucepan over medium heat.
- When the sizzling subsides, add the flour, 1/4 teaspoon of salt, and a dash of pepper. Cook, stirring, for 2 minutes.
- Gradually whisk in the milk or cream and continue cooking and stirring until thickened. Taste and adjust the seasonings.
- Pour the sauce over the potatoes and add parsley if using. Stir gently to coat the potatoes and serve immediately.
