Creamed New Potatoes and Green Onions

New Potatoes
Lew Robertson / Getty Images
  • Total: 27 mins
  • Prep: 10 mins
  • Cook: 17 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
289 Calories
11g Fat
40g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 289
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 28%
Cholesterol 26mg 9%
Sodium 2177mg 95%
Total Carbohydrate 40g 14%
Dietary Fiber 4g 15%
Protein 9g
Calcium 242mg 19%
*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.)

These delicious new potatoes are combined with a simple white sauce and green onions.

New potatoes are those small, immature potatoes with a thin, peeling and flaky skin. If new potatoes aren't in season or you don't have a local grower, use small round red or white potatoes, fingerlings, or "baby potatoes." This dish makes a fabulous summer dish with grilled steaks or chicken, or prepare the new potatoes for a Sunday dinner side dish. 

Ingredients

  • 12 small new potatoes, unpeeled
  • 3 teaspoons salt, divided
  • 2 cups green onions (scallions), about 2 bunches, cut into 1 1/2-inch pieces
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup milk

Steps to Make It

  1. Scrub potatoes. If you're using thin-skinned new potatoes, there's no need to peel them. Just scrub to rub some of the loose skin off of them.

  2. Put the potatoes in a large saucepan and add a few inches of water and 1 teaspoons of salt. Bring to a boil. Cover and cook the potatoes for about 10 minutes.

  3. Add the green onions (scallions) and cook for about 4 minutes longer, or until tender; drain.

  4. Meanwhile, melt the butter in a saucepan over low heat. Stir in flour, 1 teaspoon salt, and pepper. Cook for about 1 minute, sitting constantly.

  5. Gradually stir the milk into the butter and flour roux. Continue stirring and cooking until sauce has thickened.

  6. Turn the potatoes and green onions into a serving dish and pour sauce over.

Serves 4.

Expert Tips

  • Add about 1/2 cup to 1 cup of steamed peas to the potatoes and sauce mixture.

  • Add 1/2 cup to 1 cup of steamed fresh or frozen green beans to the potatoes and sauce mixture.