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Cream of Green Beans


Rate this recipe 2.9/5 (8 Votes)


  • 2 cloves of garlic
  • 3 floury potatoes
  • 1 1/3 lbs of green beans, équeuttés
  • 1 1/3 lbs water
  • 14 oz milk
  • 2 teaspoon of salt
  • 3 pinches of nutmeg
  • 2 tablespoons sour cream or cream cheese


Servings 5
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Peel the garlic and potatoes. Cut the potatoes into cubes. Place all ingredients in bowl (except the cream) and cook for 20 minutes at 200° F

At the end of cooking, add cream and Puree. Cook for another 10 minutes.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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