If you’re looking for a comforting side dish that’s both simple and indulgent, look no further than New Potatoes in Cream. This dish combines the earthy flavor of yellow baby potatoes with a rich and creamy sauce, making it a perfect complement to any meal. Whether it’s a busy weeknight or a special occasion, this recipe is sure to impress your family and friends.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 325
Protein: 6g
Carbohydrates: 36g
Fat: 18g
Fiber: 3g
Sugar: 1g
Sodium: 225mg
Why Make New Potatoes in Cream
New Potatoes in Cream is not only delicious but also incredibly versatile. You can easily customize the flavors to suit your taste, making it a fantastic choice for different occasions. The creamy texture and savory profile elevate the humble potato, turning it into a comforting dish perfect for any dinner table. Plus, it’s made with simple ingredients, allowing even novice cooks to create a delicious meal.
How to Make New Potatoes in Cream Step by Step
Ingredients
3 lbs Yellow Baby Potatoes
1 stick Butter
1/2 cup Flour
1 cup Heavy Cream
1 1/2 cups Milk
Salt
Pepper
Directions
Start by adding your new potatoes to a large pot. Fill the pot with water until it covers the potatoes and bring it to a boil. Let them cook for about 25 to 30 minutes until they are tender but not falling apart. Once done, pour them into a large colander and set aside. In the same empty pot, turn the heat to medium-low and add the stick of butter. Allow the butter to melt, then sift in the flour, mixing until a paste forms. Gradually pour in your milk and heavy cream, stirring well. Season with salt and pepper, then gently fold in the cooked potatoes. Cover the pot and let it simmer for about 5 to 10 minutes until the cream thickens. Stir again before removing from heat. Serve immediately and enjoy!
How to Serve New Potatoes in Cream
These creamy potatoes pair wonderfully with a variety of dishes. For a satisfying meal, serve them alongside grilled chicken or roasted vegetables. You can also add a fresh green salad to balance the richness of the cream. Another idea is to drizzle a tangy mustard sauce over the top for an extra flavor boost.
How to Store New Potatoes in Cream
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, warm them gently on the stove or in the microwave to avoid separating the cream. While freezing is not recommended due to the texture of the cream, you can refrigerate and enjoy the dish within a few days without a problem.
Expert Tips for Cooking New Potatoes in Cream
- Choose uniform-sized potatoes for even cooking.
- For extra flavor, add fresh herbs like dill or chives to the cream sauce.
- Stir the cream frequently to prevent it from scalding.
- Add your favorite cheese, like parmesan or cheddar, for an extra cheesy version.
- Adjust the seasoning to your preference; a pinch of nutmeg can add an interesting twist.
Delicious Variations of New Potatoes in Cream
For a spicy kick, consider adding crushed red pepper flakes to the cream mixture. Mixing in some sautéed garlic can introduce a fragrant element. Alternatively, you can create a citrus version by adding lemon zest and juice for a refreshing touch. For a vegetarian option, toss in some seasonal vegetables like asparagus or peas to enhance the dish.
Conclusion
New Potatoes in Cream is a delightful recipe that combines flavor, simplicity, and versatility. You’ll love how easy it is to prepare this dish, making it the perfect addition to your dining table. Try it out today, and enjoy the creamy goodness that makes it a standout recipe!
New Potatoes in Cream
Ingredients
Main ingredients
- 3 lbs Yellow Baby Potatoes Choose uniform-sized potatoes for even cooking.
- 1 stick Butter
- 1/2 cup Flour
- 1 cup Heavy Cream Stir frequently to prevent scalding.
- 1 1/2 cups Milk
- Salt Adjust to taste.
- Pepper Adjust to taste.
Instructions
Preparation
- Add the yellow baby potatoes to a large pot and cover with water.
- Bring the water to a boil and cook the potatoes for about 25 to 30 minutes until tender.
- Drain the potatoes in a colander and set aside.
- In the same pot, melt the butter over medium-low heat.
- Sift in the flour, mixing until a paste forms.
- Gradually pour in the milk and heavy cream, stirring well.
- Season the mixture with salt and pepper, then gently fold in the cooked potatoes.
- Cover the pot and let it simmer for 5 to 10 minutes until the cream thickens.
- Stir again before removing from heat. Serve immediately.
