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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 15mg||73%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Creamed new potatoes are an easy preparation and a fabulous way to enjoy seasonal new potatoes. If new potatoes aren’t in season, use small round potatoes or fingerlings in the dish.
The classic, lightly seasoned white sauce makes a tasty sauce for the new potatoes, and it doesn’t distract from their natural flavor.
New potatoes should be scrubbed just enough to remove dirt and some of their thin, peeling skin. If your potatoes don’t have a very thin skin, you might choose to peel them.
The recipe is very simple and versatile. Add some chopped fresh parsley, dill, or chives to the sauce, or add steamed peas or green beans to the dish.
2 pounds new potatoes, scrubbed and cut into chunks
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk, or half-and-half
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
Season with kosher salt and freshly ground black pepper, to taste.
Drain the cooked potatoes and then transfer to a serving dish.
Pour sauce over potatoes and sprinkle with paprika.
- If you don’t have new potatoes, use small round potatoes or fingerlings. Quartered red-skinned potatoes, round whites, or Yukon Gold would be good choices as well.
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