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Creamed Beans and Potatoes

 Creamed Beans and Potatoes
This soothing side dish is so much nicer than plain beans and potatoes. Mother relied on hearty downhome recipes such as this one. Now I also cook it for my family. —Lisa Andis, Morristown, Indiana
6 ServingsPrep/Total Time: 20 min.


  • 4 medium red potatoes, cut into wedges
  • 1 package (10 ounces) frozen beans or peas
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender. Cook beans according to package directions.
  • Meanwhile, melt butter in a saucepan; stir in flour, salt and pepper
  • until smooth. Gradually add milk. Bring to a boil; cook and stir for
  • 1 minute or until thickened. Drain potatoes and beans; place in a
  • serving bowl. Add sauce and stir to coat. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 137 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 314 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein.