Easy, Classic Creamed Beans and Taters
This version of Creamed Beans and Taters takes that familiar pairing of green beans and potatoes and wraps it in a simple, velvety cream sauce.
Time to Rediscover One of Your Favorite Meals
If you grew up anywhere near a Southern kitchen, there’s a good chance beans and taters made a regular appearance on the table. It’s one of those humble dishes that doesn’t try to impress, but somehow always does!
Traditional Southern green beans often simmer low and slow with a ham hock or bacon pieces until they’re silky and full of flavor. This recipe keeps that comforting spirit but shortens the cooking time and lightens things up just enough by sautéing the beans and finishing everything with a creamy, cheesy sauce.
The real beauty of this dish is that you can use fresh green beans, frozen green beans, baby potatoes, red potatoes, or whatever you have on hand. The cream cheese sauce pulls everything together, coating the beans and potatoes without feeling heavy.
And if you love this side dish, your mouth’ll be watering when you hear about this Fresh & Creamy Green Bean Casserole!
Ingredients You’ll Need
- Green Beans, fresh or frozen
- Small new potatoes
- Cream cheese
- Milk
- Butter
- Salt
- Pepper
Helpful Tips Before You Start
- Cut potatoes evenly. Keeping the potato pieces close in size helps them cook evenly and become fork-tender at the same time.
- Don’t rush the beans. Cooking the green beans over medium heat lets them soften while picking up a little color for extra flavor.
- Use low heat for the sauce. Cream cheese melts best gently—high heat can cause it to separate.
- Adjust the sauce to your liking. If you want a thinner cream sauce, just pour in a little more milk a tablespoon at a time.
How to Make Creamed Beans and Taters
Step 1: Cook the Potatoes
Wash and quarter the new potatoes, then place them in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook for 10–15 minutes, until fork-tender. Drain in a colander and set aside.
Step 2: Sauté the Green Beans
While the potatoes cook, melt the butter in a large skillet over medium heat. Add the green beans and cook, stirring often, until tender with light browning in spots. This adds flavor without overcooking them. Remove the beans from the skillet and set aside.
Step 3: Make the Cream Sauce
Lower the heat to low and add the cream cheese, milk, salt, and pepper to the skillet. Stir constantly until the cream cheese melts, then whisk lightly until smooth. If the sauce seems too thick, stir in 2–3 tablespoons of milk until it reaches your desired consistency.
Step 4: Combine and Serve
Remove the skillet from the heat. Add the cooked potatoes and green beans back into the pan and gently stir until everything is coated in the creamy sauce. Transfer to a serving dish or serve straight from the skillet while warm!
What to Serve with Creamed Beans and Taters
This side dish is a great addition to any Southern dinner table! Serve it with fried chicken tenders, meatloaf, pork chops, or country-fried steak. It’s also a solid choice for holidays or Sunday dinners when you want comforting side dishes that don’t require constant attention.
Storage & Leftovers
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally. If the sauce thickens, just add a splash of milk to loosen it back up.
Frequently Asked Questions
Cook them over medium heat just until tender, and avoid overcrowding the pan. If using frozen beans, keep an eye on them; they cook faster than fresh beans and will brown nicely without turning soggy.
New potatoes (baby potatoes) are the standard, but red potatoes and Yukon Golds work too. Just adjust cooking time slightly if your potato pieces are larger or denser.
Great idea! Bacon or diced ham would both be right at home here.
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
- 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 a colander to drain.
- While potatoes are cooking, melt butter in a 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 the skillet, leaving the butter, and place the new potatoes in a 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.
- To the remaining butter in the skillet, add cream cheese, milk, salt, and pepper. Lower the heat to low and stir constantly until the 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. Serve warm and enjoy!
I am not a big fan of green beans (unless sweet and sour green beans!) but was trying to get out of my sides funk and made these tonight with chicken cordon blue. Absolutely amazing! After reading the comments I will try it with bacon next time. Thank you Christy for all the hard work you do and keeping the ingredients accessible and affordable
I am so glad you gave it a try Tonya!!! Thank you so much!!!
These are amazing! Just made them and my husband said he didn’t even need the meat that I made. He would have been happy with just the beans and potatoes!
I am so glad they are a hit!!!
Delicious!!
I have been making this dish ever since Christy first posted it. The word good does not even come close to how great this recipe is!
Let me tell you that since I made it the 1st time, I’ve been asked, by my family, to make it again. and again. They would eat it at every meal if they could! 3 generations of us and we all agree on this one !!!
I am so glad to hear that everyone likes the recipe Kay!!!!
I’m a dyed in the wool southern gal and have never eaten green beans that were only cooked 10 minutes, but you’re southern also so may give them a try. Have cooked beans with new potatoes forever, but never with cream cheese. Also cook green peas with new potatoes and a creamy sauce. They are great. Enjoy your blog. Keep up the good work.