Start by peeling the potatoes and cutting them in half. Put the potatoes into a big pot and cover with cold water, salt with 1 tablespoon of salt. Bring the water to a boil, then reduce the heat to a simmer.Cook the potatoes till they are tender soft. You will know they are ready when you can easily pierce the potato with a knife. Second, clean the green beans by cutting off the ends on both sides, wash them under cold water then cut them in half.
Add them to a pot, cover with water and season with 2 teaspoons with salt.
Bring the pot with beans to a boil. Once it boils, turn the heat down so the beans are simmering. for about 25-30 minutes MAKE THE GARLIC SAUCEWhile the potato and green beans are cooking, make the garlic cream sauce.Chop one onion into small cubes, sauté in a pan for 10 minutes in a medium low heat, or until the onions turn slightly golden.Add minced garlic to the onions and cook together just for a minute. Add 2 tablespoons of chicken gravy and 1 tablespoon of butter to the onion and sauté them together for two minutes.Then pour in 3/4 cup heavy cream and 1/2 cup of the water from the potatoes. This will make the garlic sauce. Once the potatoes and green beans are tender, drain the water from both.Add the beans to the potatoes and pour over the garlic cream sauce then mix gently. Simmer the new potatoes in a garlic cream sauce for 3 minutes then turn the heat off. Add salt to taste. I added 1/2 a teaspoon of salt to mine.
