Creamed Red Potatoes and Green Beans
Transform your dinner table with the comforting goodness of Creamed Red Potatoes and Green Beans, a timeless side dish that combines tender red potatoes and crisp green beans with a rich, velvety cream sauce. This recipe strikes the perfect balance of flavors with hints of garlic, onion, and freshly ground black pepper, all harmonizing beautifully in a buttery, homemade roux. With only 20 minutes of prep time, this elegant yet simple dish is ideal for cozy weeknight meals or as a standout addition to your holiday spread. Garnished with fresh parsley, it’s as visually inviting as it is delicious. Perfectly creamy and irresistibly savory, this must-try recipe is sure to become a new family favorite!
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Recipe Information
Ingredients
- 1.5 pounds red potatoes
- 1 pound green beans
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Scrub the red potatoes clean and cut them into bite-sized cubes, leaving the skins on for texture.
Trim the ends of the green beans and cut them into 1.5-inch pieces.
In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes or until fork-tender. Use a slotted spoon to transfer the potatoes to a bowl and set aside.
In the same pot, add the green beans and boil for 4-5 minutes until they are tender-crisp. Drain the beans and set them aside with the potatoes.
In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, ensuring it doesn’t brown.
Gradually whisk in the milk and heavy cream, stirring constantly to create a smooth sauce. Continue cooking until the sauce thickens, about 3-4 minutes.
Stir in the garlic powder, onion powder, salt, and black pepper. Adjust seasoning as needed.
Add the cooked potatoes and green beans to the skillet, folding gently to coat them evenly in the cream sauce.
Heat everything through for another 2-3 minutes, ensuring the potatoes and beans are warmed and well-mixed.
Transfer the dish to a serving bowl and garnish with freshly chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 43.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 727 mg | 56% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4454 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.
