Creamed New Potatoes Recipe

Creamed New Potatoes Recipe photo by Taste of Home

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My mother always made this dish with sour cream, but I substituted buttermilk and added more herbs. Thyme and tarragon give these saucy potatoes a fresh taste I really enjoy. -Lillian Julow, Gainesville, Florida

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Creamed New Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

2-1/2 pounds unpeeled small red potatoes, cut into 1-inch slices
1 teaspoon salt
1 package (8 ounces) cream cheese, cubed
1 cup buttermilk
6 green onions, chopped
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Directions

Place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in another saucepan, combine the cream cheese and buttermilk; cook and stir over medium heat until cheese is melted and mixture is smooth. Remove from the heat; add the onions, thyme, tarragon and pepper.
Drain potatoes and place in a serving bowl; add cream sauce and toss to coat. Sprinkle with parsley. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 292 calories, 14 g fat (9 g saturated fat), 43 mg cholesterol, 563 mg sodium, 35 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Creamed New Potatoes in Taste of Home August/September 2002, p29