These creamed new potatoes are definitely a memory from the past! Mom always made these but she used the new potatoes that were canned. Remember those? We still have them and they’re good but I always have new potatoes in the pantry.
There are so many entrees that these would be delicious with; I made them a a side for my Stuffed Peppers. Whether it’s a meatloaf or the stuffed peppers, pork chops, fried chicken, these will definitely go with them. Here is the recipe for my stuffed peppers:
Here’s the recipe for the Crispy Fried Okra:
These potatoes are the perfect side to almost any meal, especially a Southern entrée!
delicious creamed new potatoes.
I left the skins on the potatoes, but you can peel if you prefer. You want to cook them until soft because you want them to be between mashed and smashed. Such a very simple recipe.
Creamed New Potatoes
Ingredients
- 2 lbs new potatoes, quartered
- 2 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1-1/2 cups milk (you can sub with 3/4 cup milk and 3/4 cup heavy cream and cut down on the flour)
- 3/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp chopped fresh chives
Instructions
- Step 2Place potatoes in a large saucepan; cover with salted cold water by 1 inch. Bring to a boil over high. Reduce heat to medium; simmer until potatoes are tender, about 15 minutes. Drain.
- Add butter to saucepan, and melt over medium. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil over medium, whisking occasionally. Boil, whisking occasionally, until slightly thickened, about 2 minutes. Stir in pepper and salt. Add potatoes. Cook, stirring constantly, until potatoes start to break apart and mixture is thickened, about 2 minutes. Sprinkle with chives.