Best New Potatoes In White Sauce Recipes

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NEW POTATOES IN WHITE SAUCE RECIPE - (3.8/5)



New Potatoes in White Sauce Recipe - (3.8/5) image

Provided by msippigrl

Number Of Ingredients 7

3 pounds red new potatoes, peeled or scraped, then cut into 1 to 1 1/2" chunks (can leave whole if small)
1 teaspoon salt
2 cups whole milk or half-and-half
1/2 cup all-purpose flour
Salt and black pepper, to taste
1/3 stick (5 1/2 tablespoons) margarine or salted butter
Parsley for garnish, optional

Steps:

  • Cover potatoes with water then add 1 teaspoon salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are less than half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Pour into a serving bowl and garnish with parsley, if desired. Great accompaniment for pork chops or baked ham and cornbread.

NEW POTATOES IN WHITE SAUCE RECIPE - (4.4/5)



New Potatoes in White Sauce Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 5

3 pounds red new potatoes, peeled or scraped, then cut into 1 to 1 1/2" chunks (leave whole if small)
2 cups whole milk or half-and-half
1/2 cup all-purpose flour
Salt and black pepper, to taste
5 tablespoons margarine or salted butter

Steps:

  • Cover potatoes with water then add 1 tsp. salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are only about half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Serve with fried pork chops or baked ham and fresh, hot cornbread!

MAMA'S AMAZING CREAMY POTATOES



Mama's Amazing Creamy Potatoes image

My mother use to make the best red potatoes in a thick creamy white sauce. The best I remember she simply boiled the potatoes until tender and then she added whole milk and flour to make a white sauce. She seasoned with salt and pepper. I loved these potatoes and especially loved crumbling a piece of cornbread up and spooning...

Provided by Diane Atherton

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 9

6 to 8 small red new potatoes, peeled and quartered
water (just enough to cover potatoes)
1 chicken boullion cube
1/4 c butter
1 Tbsp onion flakes, dehydrated (or small amount of fresh chopped onion)
1 celery rib, sliced
1/4 c all purpose flour
1 c heavy cream
salt and pepper to taste (i used fresh ground pepper)

Steps:

  • 1. Cover potatoes (in an appropriate size pot) with water. Add boullion cube, butter, onion flakes and celery (and a little salt). Bring to a slow boil over medium heat and cook until potatoes are tender but not mushy (7 to 8 minutes). I use red potatoes because they are a firmer potato.
  • 2. Combine flour and just enough cream to make a smooth paste. Gradually whisk in remaining cream. Once potatoes are tender, pour cream mixture into potatoes and continue cooking until thickened. Season with salt and pepper.
  • 3. NOTE: serve as a side dish or load it with shredded cheese, crumbled fried bacon, sour cream, green onion,...etc and eat as a meal.

HERBED NEW POTATOES



Herbed New Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Steps:

  • Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

CREAMED GARDEN POTATOES AND PEAS



Creamed Garden Potatoes and Peas image

New potatoes and peas are treated to a creamy sauce for this special side. -Jane Uphoff, Cunningham, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 10

2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
1 cup half-and-half cream

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 345mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

NEW POTATOES IN BUTTER SAUCE



New Potatoes in Butter Sauce image

This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.

Provided by Janice Nagle

Time 35m

Yield 4

Number Of Ingredients 4

1 pound new potatoes, halved
½ cup butter, cut into pieces
1 bunch green onions, finely chopped
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
  • Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
  • Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g

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