Creamed Beans and Taters feature the garden fresh taste of new potatoes and green beans, wait until you taste them coated in this rich creamy velvet sauce.
1PoundGreen Beansfresh or frozen
6-8small new potatoes
4ouncescream cheese1/2 of a brick
1/4cupbutter1/2 of a stick
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.