“Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it’s very tasty.”
Early in June, we helped Mom pick the first green sweet peas of the season. Mom combined them with potatos and green onion to create this creamy dish, which we all loved.
Creamed Peas and Potatoes
Creamed Peas and Potatoes was always a favorite side dish growing up. My mother would add fresh peas from our garden along with tender chunks of beautiful red potatoes. It’s a terrific dish to serve with baked chicken, turkey, roasted pork, meat loaf or steak. We have even served this for Easter dinner. on multiple occasions. It’s easy to make, very inexpensive, and always a crowd pleaser!
2 large potatoes (or several small new potatoes)
2 Tbsp butter
2 Tbsp flour
1 c cream
1 c milk
3 c fresh shelled peas or frozen
1 1/2 tsp chicken bouillon granules
pepper to taste
If you are using new potatoes you just boil them in water until tender. If you are using regular potatoes, peel them and cut them into large, 1 1/2 inch cubes. Boil in salted water until tender.
Meanwhile, prepare a basic white sauce by melting the butter in a 2 qt sauce pan. Whisk in the flour and then the cream and milk.
Cook over medium heat, whisking until thick and smooth. With a wooden spoon, stir in the chicken bullion and the peas and cook until heated through. By this time your potatoes are pretty close to being done, Drain the potatoes and add them to the white sauce. Stir in pepper if desired. Do not over cook. You want the peas to remain crisp and not get soggy like canned peas (Yuck!!) Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.
Recipe source : https://cookheavenlyrecipes.com/creamed-peas-and-potatoes/