Creamed Peas and Potatoes

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.
Servings 6 people

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.
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