Old Fashioned Creamed Peas And New Potatoes Recipe
Tender new potatoes and bright green peas nestled in a divine creamy bechamel sauce.
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Ingredients
- One pound of new potatoes washed and cut into quarters
- 1 1/2 cup of frozen peas thawed
- 2 cups of half and half
- 3 tablespoons of butter
- 3 tablespoons of all-purpose flour
- Salt & black pepper to taste
Instructions
- Wash and cut new potatoes into quarters. Put them into a large/medium saucepan and cover with water. Add about a tablespoon of salt to the water. Bring to a rolling boil and cook for 10-12 minutes. You should to be able to pierce the potato pieces with a fork to check the level of doneness. Leave them a little on the firmer side. They need to keep their shape to be mixed with the rest.
- In a large saucepan or skillet (I use a 12" cast iron skillet) melt butter over medium heat and let it get just a little brown. Add in the flour and use a flat whisk to stir the mixture around. Let it bubble and cook for one (1) minute.
- Add in the cream and whisk it all together. Cook the sauce (bechamel), whisking a few times until it gets thick and bubbly over medium-low heat. Add the salt and pepper a little at a time and taste until you are happy.
- Take the frozen peas run them under hot water for a minute to thaw and add them to the cream sauce.
- Drain the potatoes and add them to the creamy peas. Gently stir it all together. Taste again and add additional salt if needed.
- Transfer to a serving bowl and serve hot and enjoy. Top with fresh herbs if you like - try mint!
Notes
For the cream you need 2 cups - you can substitute, heavy cream, whole milk, oat milk, or plant-based milk. Or any combination of these.
This recipe makes enough for 6. You can easily double the basic recipe for a larger family.
This is the cast iron I use and the flat whisk.
Servings: 6