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.

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

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

Easy, Classic Creamed Beans and Taters

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!

Print Recipe Pin Recipe

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Course: Side Dish

Cuisine: American

Keyword: Creamed Beans and Taters

Servings: 4

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!

Tried this recipe?Mention @southernplate or tag #southernplate!