One of my kids’ favorite side dishes is Creamy Potatoes and Green Beans. This simple and quick dish will quickly become a regular on your meal rotation. It’s something we ate at my Grandma June’s house. Anything you ate at her table was going to be delicious and this was no exception. My grandparents not only grew all their own vegetables and fruit but she preserved it all in mason jars or one of her big freezers. They called new potatoes “Irish” potatoes and that’s the only kind they grew. Her canned green beans were one of my favorite things to eat when we visited.

June and Arla’s Garden

My Grandpa Arla loved to grow heaps of purple hull peas but we didn’t love shelling them. If you’ve ever shelled purple hull peas you know your hands would be stained purple for days. I remember how happy we were when their friend Mr. Elwayne invented a pea shelling machine for them. We helped them shuck piles of corn for delicious creamed corn. She grew cucumbers to make hundreds of jars of her famous sweet lime pickles. Even though she swore she used the recipe on the pickling lime package mine never turn out like hers.

They had a strawberry patch and rows of blueberry bushes. The only time I ever remember Grandma June raising her voice is when she caught my brother and cousin shooting her peaches with their BB guns. She would can some peach halves but mostly she froze sliced peaches with plenty of sugar to serve over vanilla ice cream. There were lots of native pecan trees on their land and they spent countless hours picking them up and shelling them. She gathered wild fruit and grew concord grapes for crystal clear jellies.

There were rows of potatoes and green beans in their huge garden. The potatoes would be piled in the barn until they were cured and ready to store. Jars of green beans, pickles, tomatoes, corn, preserves, soup, jelly, and more filled their pantry, book shelves, closets, and even under beds. In the barn were two giant freezers and another in a shed they called the pump house. It was amazing!

Creamy Potatoes and Green Beans Recipe

  • 2 to 3 pounds of new potatoes or Yukon Gold potatoes
  • 3 tablespoons butter
  • 1 pound frozen green beans
  • 1/3 to 1/2 cup heavy cream
  • Salt and pepper

Wash the potatoes and cut into 1 1/2 to 2 inch chunks before putting them in a large pot. Add the butter and sprinkle generously with salt and pepper. I’m sure Grandma June used bacon grease and that would be good but I use butter. Add the green beans on top of the potatoes and butter. Next pour in about 1/2 cup of water and cover with a lid.

Turn the heat to medium until it’s cooking and steamy then turn the heat to low. Cook for 20 to 25 minutes until the potatoes are falling apart and the green bean are very tender. You may need to peek every so often and make sure there’s enough water on the bottom so they don’t burn.

Potatoes for Creamy Potatoes and Green Beans.
Butter added to potatoes for Creamy Potatoes and Green Beans.
Green beans added to potatoes.

Finishing Touches

Once your potatoes and green beans are tender and delicious, pour in the cream and give everything a stir. Taste to see if you need to add any salt or pepper. I usually add a good amount of salt since both of these vegetables can be bland.

Potatoes and green beans.
Cooked potatoes and green beans.
Cream added to Creamy Potaoes and Green Beans.

Stir again to mix in any additional salt or pepper. Don’t worry if the potatoes will break up a bit as you stir, that adds to the creaminess. Once it’s looking perfect, scoop it into a nice serving bowl. Grandma June always served her food in serving bowls and I promise it will taste better if you do too! We had this with meatloaf recently and I highly recommend that combination. It’s also great with pork chops, roasted chicken, or baked ham.

Creamy Potaoes and Green Beans ready to serve.