Simple Creamed New Potatoes

A bowl of new potatoes covered in cream sauce

The Spruce Eats / Kristina Vanni

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
184 Calories
4g Fat
34g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 184
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 203mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 4g
Vitamin C 15mg 73%
Calcium 25mg 2%
Iron 2mg 10%
Potassium 814mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, you might choose to peel them.

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

Ingredients

  • 2 pounds new potatoes, scrubbed and cut into chunks

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk, or half-and-half

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make creamy new potatoes

    The Spruce Eats / Kristina Vanni

  2. 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.

    A pot of potatoes covered in water simmering

    The Spruce Eats / Kristina Vanni

  3. In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.

    A pan of melted butter and flour being whisked

    The Spruce Eats / Kristina Vanni

  4. Season with kosher salt and freshly ground black pepper, to taste.

    A pot of cream sauce topped with salt and pepper

    The Spruce Eats / Kristina Vanni

  5. Drain the cooked potatoes and then transfer to a serving dish.

    A colander filled with cooked potatoes

    The Spruce Eats / Kristina Vanni

  6. Pour sauce over potatoes and sprinkle with paprika.

    A bowl of potatoes topped with cream sauce and paprika

    The Spruce Eats / Kristina Vanni

Recipe Variation

  • 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.