New Potatoes and Creamed Peas

 Garden Fresh New Potatoes and Creamed Peas

Potatoes are good. Peas are good. But combine them together in a creamy white sauce, and you have a meal fit for a king, as they used to say.  Nothing can compare to the taste of baby potatoes and sweet peas picked fresh from the garden.  When I was growing up, this meal was considered a special treat, and we looked forward to eating every year! It was that good!! 

My mother didn't always have the extra money to buy cream, or evaporated milk, so she used whole milk instead.  This recipe came from my grandmother, who lived her entire life on the farm. She always had cream, fresh cows milk, eggs and garden produce.

Ingredients

2 lb. new potatoes or baby potatoes, washed and cut in half
3 c. sweet peas, fresh or frozen
1 c. water
3 1/2 Tbs. flour
2 Tbs. butter
2 c. milk
1 c. half and half cream or evaporated milk
1 tsp. salt
1/4 to 1/2 tsp. pepper

Directions

Fill a large pot with water and bring to a boil over high heat.  Add potatoes and bring the water back to a boil. Boil for 15 to 20 minutes, or until tender.  Drain.

In a medium saucepan, add water and peas. Bring to a boil. Cover the pot with a lid and lower heat. Simmer peas for 3 to 5 minutes, or until tender.  Drain. Add the peas to the new potatoes.

In the same pot you cooked the peas in, melt the butter over medium heat. Stir in flour. Cook and stir for 1 to 2 minutes to remove the flour taste. Gradually whisk in milk and cream.  Stirring constantly, cook until the sauce is thickened, about 2 minutes. Stir in the salt and pepper.

Pour the sauce over the peas and potatoes. Heat the through, stirring frequently. Taste the sauce and add more seasoning if needed.