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.
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 🙂
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!
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.
Melt 1/2 stick butter in a large skillet.
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.
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.
When potatoes are done drain them n a colander and just leave them there while we finish the rest of the recipe.
Now that our beans are done, I’m just gonna scoop them into the colander, too, while I prepare the sauce.
I’ve got a little butter left in my skillet, doesn’t that look good?
Now add cream cheese, milk, salt, and pepper and place this over low heat.
Stirry, stirry, stirry!
It will start out looking all globby, but as the cheese melts it will become cohesive.
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!
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.
Stir real good to coat.
Then call everyone in to supper!
That goes something like this…
Y’ALL COME ‘N EAT!
- 1 Pound Green Beans (fresh or frozen)
- 6-8 small new potatoes
- 4 ounces cream cheese (1/2 of a brick)
- ½ cup milk
- ¼ cup butter (1/2 of a stick)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 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.
- 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).
- 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.
- Serve warm. Enjoy!
“Giving is so often thought of in terms of the things we give, but our greatest giving is of our time, and kindness, and even comfort for those who need it. We look on these gifts as unimportant – until we need them.” ~ Joyce Sequichie Hifler
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