Quite possibly one of the first (non cookie) things I remember making, or helping to make, as a young girl. This is the very best way to enjoy the first potatoes of the season and what may well be the last peas of the season. Serious comfort food fast, hearty and delicious, everyone will love it. If your having a Harvest Home Feast be sure to include a big bowl of Creamed Peas and New Potatoes or enjoy them as the main dish for any vegetarian meal, you wont' be sorry.
I've never actually measured the amounts, I just made it figuring extra sauce was fine with me, or extra potatoes never hurt anyone. Today I measured so I could give you a decent recipe to follow at first. Once you get comfortable by all means wing it, your kids will never begrudge you having too much cream sauce, believe me.
Creamed Peas and New Potatoes
1 pound small fresh, cleaned, newly dug potatoes
water to boil them
2 TBSP butter-not margarine or any other atrocity like that
2 TBSP flour
1 cup milk or half and half
dash of salt
1 cup fresh shelled peas
cut any larger potatoes into bite size pieces, not too small though
bring water to a boil, cook until the potatoes are easily pierced with a fork
drain the potatoes
reduce the heat on the burner to medium
in the same pan melt the butter and whisk in the flour
cook and stir for two minutes
add the milk slowly in 1/4 cup increments works well
continue to cook and stir until the sauce is thickened-do not boil!
add the potatoes back
add a dash of salt
and stir in the fresh peas
After writing that and adding the picture I'm seriously wishing for leftovers! Yum.
Peace and Love--