This post may contain affiliate links. See our Privacy Policy.
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 heirloom varieties, but you can still find seed potatoes to plant.
Creamed new potatoes are one of those old-fashioned sides that quietly steal the show. Tender baby potatoes simmer until just fork-tender, then get wrapped in a simple, silky white sauce that’s rich but not heavy. The natural sweetness of new potatoes shines through, and the creamy coating makes them feel a little bit special without adding much work.
This dish is also wonderfully flexible. You can keep it plain and comforting, or finish it with fresh herbs for a brighter, more modern twist. It works just as well with a Sunday roast as it does with pan-seared chicken or grilled pork chops, and it’s a great way to use a bag of small potatoes you’re not planning to mash.
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 Recipe
- Simple, real ingredients. New potatoes, butter, flour, milk, and a bit of seasoning are all you truly need. It’s a classic cream sauce technique that uses pantry staples instead of anything complicated or hard to find.
- Perfect texture on the potatoes. Cooking the potatoes in salted water first lets you control doneness, so they stay intact and tender instead of falling apart in the sauce. You get creamy-coated potatoes, not potato mash.
- Silky, customizable cream sauce. The basic white sauce is smooth and velvety, and you can easily adjust the thickness with a splash more milk. It’s a great blank canvas for herbs, garlic, cheese, or whatever flavors you feel like adding.
- Easy to dress up or down. Serve the potatoes plain for a comforting, everyday side, or sprinkle in fresh parsley or chives for a more polished look and a pop of color and freshness. You can even add a little grated Parmesan for a richer finish.
Ingredient Notes
- New potatoes – Small, thin-skinned potatoes hold their shape well and have a naturally buttery texture. You don’t need to peel them; just scrub and trim any rough spots. If some are much larger, cut them in half so they cook evenly.
- Salt for the cooking water – Salting the water seasons the potatoes from the inside out. The ingredient list calls for salt specifically for the cooking water plus a bit more for the sauce, so adjust to taste if you prefer less salty potatoes.
- Unsalted butter – Using unsalted butter lets you control the overall salt level. If you only have salted butter, reduce the added salt in the sauce and adjust at the end.
- Flour – This is the thickener for the cream sauce. Cooking it briefly with the butter removes any raw flour taste and helps the sauce stay smooth.
- Milk or half-and-half – Milk makes a lighter cream sauce, while half-and-half gives a richer, more indulgent result. Whole milk is a nice compromise if you want a creamy sauce without being too heavy.
- Black pepper – Just a dash is enough to balance the richness of the sauce. Freshly ground pepper adds a little more bite and aroma.
- Fresh parsley or chives – These optional herbs add freshness, color, and a mild herbal note. Parsley keeps things classic, while chives bring a gentle onion flavor that’s lovely with potatoes and cream.
How to Make Creamed New Potatoes
- Prep the potatoes by scrubbing them well and cutting any larger ones in half so they’re all fairly similar in size for even cooking.
- Simmer the potatoes gently in well-salted water just until they’re fork-tender, then drain them and keep them warm so they don’t continue to cook and split.
- Make the roux by melting the butter in a saucepan, then stirring in the flour, salt, and pepper and cooking briefly until the mixture is smooth and lightly bubbling.
- Gradually whisk in the milk or half-and-half, starting with a small amount to loosen the roux, then adding the rest as it thickens so you end up with a silky, lump-free sauce.
- Let the sauce cook for a few minutes, stirring often, until it coats the back of a spoon; taste and adjust the seasoning so it’s well seasoned before you add the potatoes.
- Combine the hot potatoes and cream sauce, add the parsley or chives if you’re using them, and fold gently so the potatoes stay mostly whole and evenly coated before serving.
Creamed Potatoes Tips
- Cut the potatoes into similar sizes so they cook at the same rate, and you don’t end up with some falling apart while others are still firm.
- Check doneness a little early; once the potatoes are just tender, drain them so they don’t overcook and crumble when you stir in the sauce.
- Whisk the milk in gradually to avoid lumps, and keep the heat low so the sauce thickens gently instead of scorching on the bottom of the pan.
- Adjust the thickness of the sauce at the end with a small splash of extra milk if it seems too thick, or let it simmer another minute if you want it richer and tighter.
Recipe Variations
- Garlic and herb creamed potatoes. Stir a small amount of finely minced garlic into the butter just before adding the flour, and finish the sauce with a mix of parsley, chives, and thyme. The garlic adds warmth while the fresh herbs brighten the richness of the cream.
- Cheesy creamed potatoes. Once the sauce has thickened, remove it from the heat and stir in a handful of shredded Parmesan, Gruyère, or cheddar until melted and smooth. The cheese makes the dish more indulgent and turns it into a comforting side that feels almost like a shortcut gratin.
- Bacon and onion version. Cook a few strips of diced bacon in the pan first, then use some of the drippings along with the butter to make your roux and add a spoonful of finely chopped onion. This variation adds smoky, savory flavor and a little texture contrast.
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
- Refrigerate: Let the creamed potatoes cool to room temperature, transfer them to an airtight container, and refrigerate for up to 3 days; the sauce will thicken as it chills but will loosen again when gently reheated.
- Reheat: Warm the potatoes in a covered saucepan over low heat or in the microwave at medium power, stirring occasionally and adding a splash of milk to smooth out the sauce if it seems too thick or pasty.
- Freeze: You can freeze leftover creamed potatoes in an airtight container for up to 1 month, but keep in mind that the texture may change slightly and the sauce can separate; stir well and reheat gently with a bit of extra milk to help bring it back together.
Creamed New Potatoes
Savor the flavor and texture of creamed new potatoes. Enjoy the dish with your favorite meals and try the variations!
Ingredients
- 1 ½ pounds new potatoes
- 1 tbsp kosher salt for the cooking water, plus salt to taste for the sauce
- 2 tbsp unsalted butter
- 2 tbsp flour
- Dash black pepper
- 1 ½ cups milk or half-and-half
- 1 to 2 tbsp chopped fresh parsley or chives (optional)
Instructions
- Scrub the potatoes and cut any larger potatoes into halves or quarters so the pieces are about 1 1/2 inches in size.1 1/2 pounds new potatoes
- Put the potatoes in a medium saucepan with water to cover and 1 tablespoon 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.1 tbsp kosher salt for the cooking water
- 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.2 tbsp unsalted butter
- When the sizzling subsides, add the flour, a generous dash of salt, and a dash of black pepper. Cook, stirring, for 2 minutes.2 tbsp flour | Dash black pepper
- Gradually whisk in the milk or half-and-half and continue cooking and stirring until thickened. Taste and adjust the seasonings.1 1/2 cups milk or half-and-half
- Pour the sauce over the potatoes and add parsley if using. Stir gently to coat the potatoes and serve immediately.1 to 2 tbsp chopped fresh parsley or chives (optional)
Season the sauce well before combining with the potatoes. Potatoes often need a little extra salt to taste fully flavored.
Nutrition
Calories: 250kcalCarbohydrates: 37gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 46mgPotassium: 859mgFiber: 4gSugar: 6gVitamin A: 327IUVitamin C: 34mgCalcium: 135mgIron: 2mg
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.
Tried this recipe?Let us know how it was!
