CREAMED NEW POTATOES
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
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.
CREAMED POTATOES
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
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.
CREAMED NEW POTATOES
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
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
NEW POTATOES WITH CORNICHONS & CREAM
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
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
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
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
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
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
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
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.
NEW POTATOES IN WHITE SAUCE RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 7
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.
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4/5 (1)Total Time 35 mins
- 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.
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