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Creamed Peas with New Potatoes


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60

Description

Peas and new potatoes in a rich creamy white sauce.


Scale

Ingredients

  • 1 1/2 pounds new red small potatoes, peeled
  • 1 bag frozen baby sweet peas, 13 ounce
  • 6 tablespoons real butter
  • 6 tablespoons flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon peper
  • 3 cups milk

Instructions

  1. Cook the peas and potatoes in two separate pots until tender but not mushy. Meantime make the white sauce.
  2. Melt the butter in a medium saucepan over medium heat. Add the flour, salt and pepper and immediately start whisking. Whisk for at least one minute, giving the flour taste time to cook out.
  3. Add the milk and continue whisking slowly over medium heat. Whisk until mixture begins to thicken. This might take ten to fifteen minutes. Remove from heat.
  4. Pour over the drained peas and potatoes and serve.

Notes

  • Yukon gold or fingerling potatoes can be substituted for the red potatoes if desired, but make sure they are cut small.
  • Fresh garden peas can be used instead of frozen peas, if you’re lucky enough to have them.

Nutrition

  • Serving Size: 4