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 (see the photo), you might choose to peel them.
The recipe is very simple and it's versatile as well. Add some chopped fresh parsley, dill, or chives to the sauce, or add steamed peas or green beans to the dish.
- 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 saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk. 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.