Creamed New Potatoes

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Servings: 6 servings

Course: easy side dish, Side Dish, Vegetable

Cuisine: American, Southern

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

Step 2
Place 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.