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!