Creamed Garden Peas and Potatoes
This is my mom's recipe that she would make every summer when the peas were on in the garden. I remember many afternoons spent shelling fresh peas. If you don't have garden peas, frozen peas may be substituted.
Ingredients
- 3 cups small red potatoes quartered
- 2 cups shelled fresh or frozen peas
- water for boiling potatoes
- 1/2 tsp salt
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups milk
Instructions
- Scrub and quarter red potatoes. Place in saucepan and enough water to cover potatoes. Add 1/2 tsp salt to the water. Bring to boil. Reduce heat. Cover and simmer 10 minutes. Add peas and cook another 5 minutes, or until vegetables are tender.
- While potatoes are cooking, in another saucepan, melt butter and saute onion until tender. stir in the flour, salt and pepper. Gradually add the milk. Bring to a boil. Reduce heat and cook for an additional 1-2 minutes, stirring until thickened.
- Drain the peas and potatoes then stir in the sauce. Serve.
Notes
This is a great side dish and goes especially well with fish or chicken.
My mom also sometimes served it with sliced fresh tomatoes and fried summer squash.
My mom also sometimes served it with sliced fresh tomatoes and fried summer squash.