Easy, Classic Creamed Beans and Taters

This version of Creamed Beans and Taters takes that familiar pairing of green beans and potatoes and wraps it in a simple, velvety cream sauce.

A bowl of creamed beans and Taters on a cutting board

Time to Rediscover One of Your Favorite Meals

If you grew up anywhere near a Southern kitchen, there’s a good chance beans and taters made a regular appearance on the table. It’s one of those humble dishes that doesn’t try to impress, but somehow always does!

Traditional Southern green beans often simmer low and slow with a ham hock or bacon pieces until they’re silky and full of flavor. This recipe keeps that comforting spirit but shortens the cooking time and lightens things up just enough by sautéing the beans and finishing everything with a creamy, cheesy sauce.

The real beauty of this dish is that you can use fresh green beans, frozen green beans, baby potatoes, red potatoes, or whatever you have on hand. The cream cheese sauce pulls everything together, coating the beans and potatoes without feeling heavy.

And if you love this side dish, your mouth’ll be watering when you hear about this Fresh & Creamy Green Bean Casserole!

Ingredients for creamed beans and taters

Ingredients You’ll Need

Green Beans, fresh or frozen
Small new potatoes
Cream cheese
Milk
Butter
Salt
Pepper

Helpful Tips Before You Start

Cut potatoes evenly. Keeping the potato pieces close in size helps them cook evenly and become fork-tender at the same time.
Don’t rush the beans. Cooking the green beans over medium heat lets them soften while picking up a little color for extra flavor.
Use low heat for the sauce. Cream cheese melts best gently—high heat can cause it to separate.
Adjust the sauce to your liking. If you want a thinner cream sauce, just pour in a little more milk a tablespoon at a time.

A fork taking a potato from a bowl of creamed beans and taters

How to Make Creamed Beans and Taters

Step 1: Cook the Potatoes

Wash and quarter the new potatoes, then place them in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook for 10–15 minutes, until fork-tender. Drain in a colander and set aside.

Quartered new potatoes on a cutting board

Step 2: Sauté the Green Beans

While the potatoes cook, melt the butter in a large skillet over medium heat. Add the green beans and cook, stirring often, until tender with light browning in spots. This adds flavor without overcooking them. Remove the beans from the skillet and set aside.

Step 3: Make the Cream Sauce

Lower the heat to low and add the cream cheese, milk, salt, and pepper to the skillet. Stir constantly until the cream cheese melts, then whisk lightly until smooth. If the sauce seems too thick, stir in 2–3 tablespoons of milk until it reaches your desired consistency.

Cream cheese, milk, and seasonings in a skillet to make the creamed beans and tater sauce

Step 4: Combine and Serve

Remove the skillet from the heat. Add the cooked potatoes and green beans back into the pan and gently stir until everything is coated in the creamy sauce. Transfer to a serving dish or serve straight from the skillet while warm!

Combining all the ingredients to make creamed beans and taters

Creamed beans and taters on a serving dish

What to Serve with Creamed Beans and Taters

This side dish is a great addition to any Southern dinner table! Serve it with fried chicken tenders, meatloaf, pork chops, or country-fried steak. It’s also a solid choice for holidays or Sunday dinners when you want comforting side dishes that don’t require constant attention.

Storage & Leftovers

Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally. If the sauce thickens, just add a splash of milk to loosen it back up.

Frequently Asked Questions

How do I prevent the green beans from getting mushy?

Cook them over medium heat just until tender, and avoid overcrowding the pan. If using frozen beans, keep an eye on them; they cook faster than fresh beans and will brown nicely without turning soggy.

Can I use different types of potatoes?

New potatoes (baby potatoes) are the standard, but red potatoes and Yukon Golds work too. Just adjust cooking time slightly if your potato pieces are larger or denser.

Can I add meat to this dish?

Great idea! Bacon or diced ham would both be right at home here.