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Creamed Potatoes and Peas
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Description
It just wouldn’t be a summer picnic season without this dish. Tender new potatoes and fresh peas in a homemade cream sauce. This recipe is big, so you might want to halve it.
Ingredients
- 4 pounds Small Red Potatoes (i Like Baby Pontiacs)
- 1 pound Fresh Shelled Garden Peas
- 1 stick Butter
- ¼ cups Minced Onion
- ½ cups Flour
- 2 cups Milk Or Cream
- ½ teaspoons Salt
- ½ teaspoons Ground White Pepper
Preparation
Slice potatoes into halves or quarters to ensure even size. Place them in a large stock pot with enough cold water to cover them by about 1″. Bring to a boil and cook for about 10 minutes until fork tender, drain and place in a serving bowl with the peas.
In a sauce pan over medium-high heat, melt the butter until it starts to foam. Add minced onions and cook a few minutes until translucent and fragrant. Slowly stir in flour 1 tablespoon at a time (you may not need all of it) until you form a roux. Cook for 2–3 minutes. Slowly whisk in milk or cream and stir until it starts to boil. Add salt and pepper, cook an additional 3–4 minutes until sauce starts to thicken.
Pour sauce over potatoes and peas, serve immediately.
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The Suzzzz on 7.20.2011
If you want a thinner sauce add more milk and remove it from heat immediately after it boils.
In the photo I used russet potatoes and black pepper.