Creamed Potatoes With Green Beans
A creamy side dish featuring tender new potatoes and fresh green beans, enhanced with a delicate white sauce and optional herbs.
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Instructions
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Scrub and halve larger potatoes; trim and rinse green beans, slicing large ones into 1- to 2-inch pieces.
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Place potatoes in a medium saucepan, cover with water and 1 teaspoon salt, then bring to a boil. Cover, reduce heat to medium-low, and cook for 8 minutes.
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Add the prepared green beans and continue cooking for 9 to 12 minutes longer, until the potatoes and green beans are tender.
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Alternatively, if using frozen or small fresh French green beans, add them about 12 minutes after the potatoes begin to boil and cook for 6 to 8 minutes longer.
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While the vegetables cook, melt butter in a separate medium saucepan over medium heat.
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Once the foaming subsides, add the flour and cook, stirring constantly, for 2 minutes.
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Gradually whisk the light cream or milk into the roux, then cook, stirring continuously, until thickened.
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Stir in chopped parsley, if desired, and season the sauce with salt and pepper to taste.
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Drain the cooked potatoes and green beans, then transfer them to a serving dish.
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Pour the cream sauce over the vegetables and stir to coat.
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Serve hot.