Creamed New Potatoes
Transform your mealtime with the velvety richness of Creamed New Potatoes, a comforting side dish that brings a touch of elegance to your table. Tender, skin-on new potatoes are simmered to perfection and bathed in a luscious, garlic-infused cream sauce crafted from a smooth roux of butter and flour, whole milk, and heavy cream. This recipe is elevated with a sprinkle of fresh parsley, adding a burst of color and herbal freshness to every bite. Ready in just 40 minutes, this easy yet indulgent dish is perfect for weeknight dinners, holiday feasts, or any occasion that calls for a hearty, crowd-pleasing side. Serve these creamy potatoes alongside your favorite roasted meats or grilled vegetables for a flavor-packed pairing that’s sure to impress.
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Recipe Information
Ingredients
- 2 lbs new potatoes
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.5 tsp garlic powder
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Scrub the new potatoes under cold running water to remove any dirt, keeping the skins intact. Cut any larger potatoes in half to ensure even cooking, and leave smaller ones whole.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes for 15-20 minutes or until they are fork-tender. Drain the potatoes and set them aside.
In a large skillet or saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously to form a smooth paste (roux). Cook the roux for 1-2 minutes, but do not let it brown.
Gradually pour in the milk while whisking constantly to avoid lumps. Once all the milk is incorporated, add the heavy cream and whisk until the mixture is smooth and begins to thicken, about 3-5 minutes.
Season the cream sauce with garlic powder, salt, and black pepper. Taste and adjust seasonings as needed.
Add the cooked potatoes to the skillet with the cream sauce. Gently stir to coat the potatoes evenly in the sauce.
Sprinkle the chopped parsley over the top and stir gently to combine. Remove from heat.
Serve the creamed new potatoes warm as a side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 23.9 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 609 mg | 47% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4472 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
