Creamed New Potatoes
Savor the flavor and texture of creamed new potatoes. Enjoy the dish with your favorite meals and try the variations!
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.
What You’ll Like About This Dish
Classic comfort food. Creamy and satisfying, this is a nostalgic side that never goes out of style.
Simple ingredients. Just a few pantry staples transform new potatoes into something special.
Customizable. Add herbs, bacon, cheese, or peas to make it your own.
Perfect for any meal. Pairs beautifully with everyday dinners or special holiday roasts.
Ingredient Notes
- New potatoes – Look for small, thin-skinned potatoes that are freshly harvested. Baby Yukon Golds or red potatoes work as a substitute.
- Butter and flour – Combined to make a classic roux that thickens the sauce.
- Milk or half-and-half – For a creamy, smooth texture. Use cream for extra richness.
- Salt and pepper – Season to taste, and don’t forget to salt the boiling water.
- Fresh herbs – Parsley or chives add a nice finish and color.
Steps to Make Creamed New Potatoes
- Scrub the new potatoes and cut any larger ones in half so they cook evenly.
- Add the potatoes to a saucepan with enough water to cover and 1 teaspoon of salt. Bring to a boil, cover, then reduce the heat and simmer for 15 to 20 minutes, or until fork-tender.
- Drain the potatoes well and transfer them to a serving bowl. Keep warm while you make the sauce.
- In a separate saucepan, melt the butter over medium heat. Once the butter stops sizzling, stir in the flour, salt, and a dash of pepper.
- Cook the roux for about 2 minutes, stirring constantly.
- Gradually whisk in the milk or half-and-half and cook until thickened, stirring constantly.
- Taste the sauce and adjust the seasoning as needed. Pour over the warm potatoes.
- Add chopped parsley or chives if using, and stir gently to coat the potatoes. Serve immediately.
Recipe Variations
- With Green Beans. Add trimmed fresh green beans during the last 8 to 10 minutes of boiling time, or use steamed frozen green beans and stir into the sauce.
- With Peas. Stir in steamed peas or pearl onions with the finished sauce.
- Herbs. Add chopped thyme, rosemary, dill, or a mix of fresh herbs for added aroma and color.
- Cheese. Stir in shredded cheddar, Parmesan, or Gruyère for a cheesy twist.
- Bacon. Add crumbled cooked bacon to the cream sauce before coating the potatoes.
Serving Suggestions
- Serve with roast chicken, ham, pork chops, or meatloaf.
- Pair with other classic sides like green beans or carrots.
- Add extra herbs or a pinch of paprika for garnish.
- Use leftovers in a breakfast hash with eggs and sausage.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 3 days.
Freeze? Not recommended, as the cream sauce may separate or become grainy after freezing.
To Reheat: Rewarm gently in a saucepan over low heat, adding a splash of milk to loosen the sauce as needed.
Creamed New Potatoes
Ingredients
- 1 1/2 pounds new potatoes
- 1 tablespoon 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
