Creamed New Potatoes Recipes

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CREAMED NEW POTATOES



Creamed New Potatoes image

My mother always made this dish with sour cream, but I substituted buttermilk and added more herbs. Thyme and tarragon give these saucy potatoes a fresh taste I really enjoy. -Lillian Julow, Lawrenceville, GA

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2-1/2 pounds unpeeled small red potatoes, cut into 1-inch slices
1 teaspoon salt
1 package (8 ounces) cream cheese, cubed
1 cup buttermilk
6 green onions, chopped
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine the cream cheese and buttermilk; cook and stir over medium heat until cheese is melted and mixture is smooth. Remove from the heat; add the onions, thyme, tarragon and pepper. , Drain potatoes and place in a serving bowl; add cream sauce and toss to coat. Sprinkle with parsley.

Nutrition Facts : Calories 292 calories, Fat 14g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 563mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

SIMPLE CREAMED NEW POTATOES



Simple Creamed New Potatoes image

Creamed new potatoes are a snap to prepare with an easy classic white sauce and they take no more than 25 minutes, start to finish.

Provided by Diana Rattray

Categories     Side Dish

Time 22m

Yield 6

Number Of Ingredients 5

2 pounds new potatoes (scrubbed and cut into chunks)
2 tablespoons butter
2 tablespoons flour
1 cup milk or half-and-half
Kosher salt and freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
  • In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
  • Season with kosher salt and freshly ground black pepper, to taste.
  • Drain the cooked potatoes and then transfer to a serving dish.
  • Pour sauce over potatoes and sprinkle with paprika.

Nutrition Facts : Calories 184 kcal, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 2 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CREAMED NEW POTATOES



Creamed New Potatoes image

Make and share this Creamed New Potatoes recipe from Food.com.

Provided by pines506

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 lbs unpeeled small red potatoes, cut into 1-inch slices
1 teaspoon salt
1 (8 ounce) package cream cheese, cubed
1 cup buttermilk
1 bunch green onion, chopped
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Steps:

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

Nutrition Facts : Calories 300.4, Fat 13.6, SaturatedFat 7.6, Cholesterol 43.3, Sodium 568, Carbohydrate 38.5, Fiber 4.9, Sugar 5.1, Protein 7.9

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

NEW POTATOES IN WHITE SAUCE RECIPE - (3.8/5)



New Potatoes in White Sauce Recipe - (3.8/5) image

Provided by msippigrl

Number Of Ingredients 7

3 pounds red new potatoes, peeled or scraped, then cut into 1 to 1 1/2" chunks (can leave whole if small)
1 teaspoon salt
2 cups whole milk or half-and-half
1/2 cup all-purpose flour
Salt and black pepper, to taste
1/3 stick (5 1/2 tablespoons) margarine or salted butter
Parsley for garnish, optional

Steps:

  • Cover potatoes with water then add 1 teaspoon salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are less than half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Pour into a serving bowl and garnish with parsley, if desired. Great accompaniment for pork chops or baked ham and cornbread.

NEW POTATOES WITH CORNICHONS & CREAM



New potatoes with cornichons & cream image

A rich side dish, perfect served alongside fish at your next dinner party

Provided by Stephen Terry

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 5

500g new potato
500ml chicken stock
200ml double cream
2 tbsp cornichons , sliced
small handful parsley , finely chopped

Steps:

  • Cook the potatoes in boiling salted water until tender. Drain and allow to cool on a tray (not under running water.) When cool enough to handle, cut in half or quarters, depending on size.
  • In a saucepan, reduce the chicken stock by two-thirds. Pour in the double cream and reduce by half. Add the cornichons, parsley and some salt if needed, then add the potatoes. Coat the potatoes in the sauce and serve in a bowl.

Nutrition Facts : Calories 235 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

BOILED NEW POTATOES



Boiled New Potatoes image

Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will cook in the same amount of time.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 4

Coarse salt
1 1/2 pounds small red new potatoes, well scrubbed
2 tablespoons extra-virgin olive oil
3 tablespoons parsley, coarsely chopped

Steps:

  • In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.
  • Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.

Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 3 g, Protein 3 g

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

CREAMED NEW POTATOES, PEAS AND PEARL ONIONS



Creamed New Potatoes, Peas and Pearl Onions image

Categories     Milk/Cream     Dairy     Onion     Potato     Vegetable     Side     Thanksgiving     Pea     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

2 pounds small red-skinned potatoes
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1 16-ounce package frozen petite peas, thawed, drained
1 10-ounce package frozen petite whole onions, thawed, drained

Steps:

  • Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
  • Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

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