Creamed Beans and Taters

Creamed Beans and Taters SouthernPlate

I had a lot of requests for this recipe when I posted my Redneck Cordon Bleu so as soon as I got back home from my trip to New York to promote my next book (October 22!), I got into the kitchen to photograph it up for ya!

If you love the garden fresh taste of new potatoes and green beans, wait until you taste them coated in this rich creamy velvet sauce.

Did you catch that? Coated in a Rich Creamy Velvet Sauce…..They are simply to die for.

Creamed Beans and Taters SouthernPlate

You’ll need: Green Beans (fresh or frozen), new potatoes, butter, salt, pepper, cream cheese, and a little bit of milk.

Note that you aren’t using a whole stick of butter or a whole brick of cream cheese, we’ll just be using half, but they wanted to pose for ya all intact and pretty :)

Creamed Beans and Taters SouthernPlate

Wash new potatoes and cut them into fourths.

You want the smallest new potatoes you can find for this but if you can only find larger red potatoes, just cut them into smaller pieces and keep on walking coz a tiny thing like not being able to find the perfect ingredient is never something to fret over. Isn’t it amazing that we have a choice of ingredients to begin with? Abundance overflows!

Creamed Beans and Taters SouthernPlate

Place those in water and bring to a boil over medium high heat. Cook until fork tender.

This will vary depending on how big your pieces are. Mine cook in about ten minutes.

Creamed Beans and Taters SouthernPlate

Melt 1/2 stick butter in a large skillet.

Creamed Beans and Taters SouthernPlate

Add green beans.

Now we’re going to cook this over medium high heat, stirring often, until beans are tender and some are lightly browned.

Very lightly lightly.

Oh wait, I’ll just show you a picture…because I’m all photograph-ey-ish like that.

Creamed Beans and Taters SouthernPlate

See how some are a little browned on some sides? That is how I like mine. They still have a tiny bit of a crunch to them and haven’t given up the ghost completely, but they are very well cooked.

Creamed Beans and Taters SouthernPlate

When potatoes are done drain them n a colander and just leave them there while we finish the rest of the recipe.

Creamed Beans and Taters SouthernPlate

Now that our beans are done, I’m just gonna scoop them into the colander, too, while I prepare the sauce.

Creamed Beans and Taters SouthernPlate

I’ve got a little butter left in my skillet, doesn’t that look good?

Creamed Beans and Taters SouthernPlate

Now add cream cheese, milk, salt, and pepper and place this over low heat.

Creamed Beans and Taters SouthernPlate

 Stirry, stirry, stirry!

It will start out looking all globby, but as the cheese melts it will become cohesive.

Creamed Beans and Taters SouthernPlate

Once it is good and melted if you’ll get a whisk after it, it will come together in no time flat.

At this point, if you want a thinner sauce, add 2 tablespoons more milk. Sometimes I leave mine thick, sometimes I make it thinner.

Each meal is a surprise depending on my mood :)

The state of the world does not hinge on my mood, but the state of my gravy sure does!

Creamed Beans and Taters SouthernPlate

Gracefully dump those veggies back into the pan…

I don’t mean to brag or anything, but it takes a special gift to be able to dump gracefully.

 

Creamed Beans and Taters SouthernPlate

Stir real good to coat.

Creamed Beans and Taters

Then call everyone in to supper!

That goes something like this…

Y’ALL COME ‘N EAT!

Creamy Beans and Taters

Creamy Beans and Taters

Ingredients

  • 1 Pound Green Beans (fresh or frozen)
  • 6-8 small new potatoes
  • 4 ounces cream cheese (1/2 of a brick)
  • 1/2 cup milk
  • 1/4 cup butter (1/2 of a stick)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. Wash and quarter new potatoes. Cover with water and bring to a boil over medium high heat. Boil until fork tender, about 10-15 minutes. Place in colander to drain.
  2. While potatoes are cooking, melt butter in large skillet over medium high heat. Add green beans and cook, stirring often, until tender and very lightly browned (see photo, beans will just be browned in spots). Remove from skillet, leaving butter, and place over new potatoes in colander while you make the sauce. (This is not to drain them, this is just to keep from dirtying up another bowl by putting them in it).
  3. To remaining butter in skillet, add cream cheese, milk, salt, and pepper. Lower heat to low and stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. If you prefer a thinner sauce, stir in 2-3 more tablespoons of milk. Remove from heat, add beans and potatoes. Stir to coat.
  4. Serve warm. Enjoy!
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Comments

  1. Sharon S says

    At the church fellowship,dinner-on-the-grounds would usually include that bean casserole with crunchy onions on top…yall know the one! I used to make taters and beans seasoned with a little fatback (you gotta be a southern girl to relate!) Christy, I’m tickled-pink to get this new twist for green beans and taters. Tonight we’ll have Creamy Beans and Taters with my marinated rotissorie chicken..I can hardly wait till dinner time!

  2. Debbie Strum says

    Since I have all the ingredients for this yummy recipe, I see this happening at our house in the very near future! Love your, “Y’all come ‘n eat!” I’ve been known to holler, “Come and guess it!”…but NEVER when your recipes are on the menu! Thanks for another great recipe, Christy!

  3. Cassie Wilkins says

    yummm,, I never would have thought to add the cream cheese and make a sauce! I have made grean beans and new potatoes in the crock pot with some good maple flavored sausage. Done that for YEARS! It was always a summer staple. Now my grandma and mom always did it with ham, but I prefer sausage, lol. Now I will have to do this dish. Thanks!

  4. Deborah Druce says

    These look so good, I love to try new things and I can’t wait to try this one. I am always looking for something different for dinner. Also. I made your mexican wedding cookies yesterday and they were scrumptous. Thanks Christy.

  5. Winnie Mom says

    Love green beans or fresh English peas cooked with new potatoes. Never thought about using cream cheese. Have always made like a milk gravy or black pepper country style gravy for them. Could also use one of the cooking creams too. These look awesome and will have to give a try for a change of taste.

    • says

      Hi Marilyn! Those bowls are some from my vintage pyrex collection. You can sometimes find them at yard sales, antique stores or eBay. These are pretty rare though, they were made in the UK by the company licensed there in the sixties and I had to have them shipped from Australia, shipping was double what the bowls cost! Obviously, I am not likely to get much more uk pyrex. Lol

  6. Susan N says

    Great idea Christy. Never heard of this combo before but will make it soon. mmm. Always love a double or even better a triple veg, it makes meal planning easy. mess up ONE PAN! Ever try yellow squash, vadalia and fresh corn; bok choy, carrot and vadalia onion, you did one of green beans, tomato and onion lately (Kenny Rogers Roaster Restaurants used to have it too) When i plan menu i often put “Tri Veg” then figure it out according to what i have on hand.
    Do your readers know about the good deal on butter over at Aldi? I no longer shop at Sams since Aldi is nearby.

  7. Darlene Epps says

    CHRISTY I HAVE MADE AND ATE GREEN BEANS AND NEW POTATOES BUT NEVER WITH CREAM CHEESE IN THEM. SOUNDS GOOD ILL HAVE TO TRY. I ALWAYS MAKE WHAT MY MAW MAW ALWAYS CALLED NEW POTAOTES IN A THICKENING WHICH IS POTATOES IN CREAM SAUCE. YUMMY

  8. Shelby says

    This sounds so good. My trio of veggies is steamed: green beans, potatoes, and carrots-then finish off in a pan with olive oil and desired seasonings. The carrots, when cooked are so sweet. The cream cheese will just make this better! I love my green beans browned also. Thanks so much!

  9. Gayle Farmer says

    OMG! I served these last night with a thick slice of ham and corn on the cob. To die for. Hope you don’t mind but I added one squeezed tomato, y’know, and about two tbls. of tarragon vinegar. So coule – wait for it – You could rub it in your hair!

    Now there’s a southernism for ya!

    Love you muchly,
    Gayle

  10. anne mathieson says

    Hi Christie,
    Tried your green bean n taters last night, what a hit with my old man who hates any kind of greens and he asked for more! Here in Scotland we call potatoes ‘totties’ Unfortunately some of the stuff called for in your recipes is’nt available over here, but I try to find the nearest equivalent, with some strange results, but still good. I’ve been looking for your mexican wedding cookies recipe but can’t find. What month is it in? Keep up the good work, I look forward to all your e-mails. X

  11. veronica vaughn says

    Oh my word! These are great. Made them for dinner to go with glazed beef loaf and I work a different shift from my husband so his is in the fridge waiting on him, don’t know yet what he will think. I imagine he will love them too but I kinda hope not cause I would be more than happy to finish up the leftovers tomorrow LOL! I did already hide some at the back of fridge for my lunch at work hope he doesn’t find them.

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