Best 5 Creamed New Potatoes Recipes
In the realm of side dishes, creamed new potatoes stand as a delectable classic, marrying the earthy flavors of fresh potatoes with a velvety, creamy sauce. This dish transcends seasons, gracing tables during both hearty winter feasts and vibrant summer gatherings. Its simplicity belies the symphony of flavors and textures that await the palate—each bite yielding a tender, melt-in-your-mouth potato enveloped in a luscious, savory sauce.
Our culinary journey begins with a foundational recipe for creamed new potatoes, providing a blank canvas for your creativity. Embark on a flavor expedition with our garlic and herb variation, where aromatic notes of garlic, rosemary, and thyme elevate the dish to new heights. For a touch of decadence, venture into the world of Parmesan and bacon creamed potatoes, where crispy bacon and grated Parmesan cheese add a delightful crunch and richness.
Vegetarians and vegans are not left behind, as we present a delightful plant-based rendition of creamed new potatoes. Silken tofu lends its creamy texture to the sauce, while nutritional yeast imparts a satisfying cheesy flavor. And for those with dietary restrictions, we offer a gluten-free alternative, ensuring everyone can savor this timeless classic.
With each recipe, we provide clear instructions, guiding you through the process of selecting the perfect potatoes, achieving the ideal creaminess, and incorporating those special touches that transform a simple dish into an unforgettable culinary experience. So, gather your ingredients, prepare your taste buds, and embark on a delightful journey into the world of creamed new potatoes.
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.
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
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
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 NEW POTATOES
My Mom typically made these to go with her meatloaf and I have carried on the tradition.
Provided by Carol Davis
Categories Potatoes
Time 25m
Number Of Ingredients 7
Steps:
- 1. Melt butter in a medium sauce pan over medium high heat. Stir in dry ingredients until a light roux forms. Stir in milk. Cook and stir until thick and bubbly. Add potatoes and gently fold until well coated. Turn heat to low and heat through.
Tips for Making Creamed New Potatoes:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as Russets, when cooked in a creamy sauce.
- Boil the potatoes until tender: The potatoes should be fork-tender but not mushy. Overcooked potatoes will fall apart in the sauce.
- Make a flavorful sauce: The sauce is what makes creamed new potatoes so delicious. Use a good quality butter and cream, and season the sauce with salt, pepper, and fresh herbs.
- Add some vegetables: Creamed new potatoes are a great way to use up leftover vegetables. Try adding peas, carrots, or celery to the sauce.
- Serve the potatoes immediately: Creamed new potatoes are best served hot. They can be made ahead of time and reheated, but they will not be as good as when they are freshly made.
Conclusion:
Creamed new potatoes are a classic side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste. With a little planning, you can make creamed new potatoes that will be the star of your next meal.
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