Everyone whom I have made this creamy green bean and red potato side dish for has loved it. My mother-n-law even asked me for the recipe. It’s seriously a huge hit at my house.
Ingredients
1 Pound Green Beans (fresh or frozen)
6-8 small new potatoes
4 ounces Philadelphia cream cheese (1/2 of a brick)
½ cup TruMoo milk
¼ cup Land O Lakes butter (1/2 of a stick)
¼ teaspoon Morton salt
⅛ teaspoon McCormick pepper
Instructions
Wash and quarter new potatoes. Cover with water and bring to a boil over medium high heat. Boil until fork tender, about 10-15 minutes. Place in colander to drain.
While potatoes are cooking, melt butter in large skillet over medium high heat. Add green beans and cook, stirring often, until tender and very lightly browned (see photo, beans will just be browned in spots). Remove from skillet, leaving butter, and place over new potatoes in colander while you make the sauce. (This is not to drain them, this is just to keep from dirtying up another bowl by putting them in it).
To remaining butter in skillet, add cream cheese, milk, salt, and pepper. Lower heat to low and stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. If you prefer a thinner sauce, stir in 2-3 more tablespoons of milk. Remove from heat, add beans and potatoes. Stir to coat.
Serve warm. Enjoy!
USE RED NEXT PAGE LINK BELOW FOR ANOTHER POTATO RECIPE.
Quick Tip: If you want a thinner sauce, add a little milk.
