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. It’s the kind of dish that makes the most of what you’ve got, using pantry staples to create something truly comforting.
A Quick Look At The Recipe
- Recipe Name: Easy, Classic Creamed Beans and Taters
- Ready In: 80 minutes
- Serves: 4
- Main Ingredients: 1 Pound Green Beans, 6-8 small new potatoes, 4 ounces cream cheese, 1/2 cup milk, 1/4 cup butter 1/2 of a stick, 1/4 teaspoon salt, 1/8 teaspoon pepper
- Why You'll Love It: Classic Creamed Beans and Taters brings together tender new potatoes, sautéed green beans, and a velvety cream cheese sauce for a one-skillet side that embodies true Southern comfort food!
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 your potatoes the same size. This little trick helps them all get fork-tender, all at the same time!
- Don’t you rush those beans. Cookin’ your green beans over medium heat allows them to soften up while getting a bit of color and a whole lot of extra flavor.
- Use low heat for the sauce. Cream cheese likes to be melted 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!
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!
Sharon, stick with the fat back, or thick sliced bacon w/ drippings . . . I’m Southern to the core, . . . who could “hope,” for more? DELISH, for sure!!!!
Love the pink dish! I have two of them and a lime green one like the pink ones 🙂
Christy, you’re using real butter! Have you come over to the dark side? Looks delicious.
Lol! I wish I could say my budget would always allow it but I’m afraid my margarine/butter use will always depend on my wallet at time of purchase 😉 Lots of margarine days yet to come!
Wow, Never dreamed of putting New Potatoes with Green Beans but can’t wait to put them together and in my mouth. Thanks for this brilliant idea.
OH, that looks good! Guess who just happens to have fresh green beans, potatoes and cream cheese sitting in the fridge waiting for this!
hope you have some good ole thick sliced bacon . . . THEN you’ll have a REAL decadant dish, for REAL! Be sure to use the bacon drippings, too! YUM YUM . . . .
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Looks yummy. If using frozen green beans do you have to thaw them first?
Nope, just toss em in! They take a few minutes to thaw but the beans actually cook faster than fresh (they are blanched before freezing) so it ends up being roughly the same amount if time. 🙂
Yum! I never met a green bean or potato I didn’t like. And, well, cream cheese on them?? It’s a win-win!
I’m with you, Deanna! Thanks for dropping by today 🙂
Gratefully
Christy
The “only” flip-side to this one, is WHERE’S THE PORK . . . have to add some thick sliced bacon and the drippings . . . then it’s decadance that replaces the red-neck in this one! YUMMY! Thanks Christy… you’re the BEST!!!
Yeah,would add the bacon to Yummy!!Looks good Christy,I have your cool books!!I love them.a Take care!!