Simple Creamed New Potatoes

New Potatoes
New Potatoes. Diana Rattray
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: 4 to 6 Servings
Ratings (47)

Creamed new potatoes are an easy preparation and a fabulous way to enjoy seasonal new potatoes. If new potatoes aren't in season, use small round potatoes or fingerlings in the dish.

The classic, lightly seasoned white sauce makes a tasty sauce for the new potatoes, and it doesn't distract from their natural flavor. 

New potatoes should be scrubbed just enough to remove dirt and some of their thin, peeling skin. If your  potatoes don't have a very thin skin (see the photo), you might choose to peel them.

The recipe is very simple and it's versatile as well. Add some chopped fresh parsley, dill, or chives to the sauce, or add steamed peas or green beans to the dish. 

What You'll Need

  • 2 pounds new potatoes,* scrubbed and cut into chunks
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk or half-and-halfkosher salt and freshly ground black pepper, to taste

How to Make It

  1. Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
  2. In a saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk. Cook, stirring constantly, until thickened and smooth.
  1. Season with kosher salt and freshly ground black pepper, to taste.
  2. Drain the cooked potatoes and then transfer to a serving dish.
  3. Pour sauce over potatoes and sprinkle with paprika.

*If you don't have new potatoes, use small round potatoes or fingerlings. Quartered red-skinned potatoes, round whites, or Yukon gold would be good choices as well.


Nutritional Guidelines (per serving)
Calories 264
Total Fat 10 g
Saturated Fat 6 g
Unsaturated Fat 4 g
Cholesterol 24 mg
Sodium 323 mg
Carbohydrates 38 g
Dietary Fiber 4 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)