OMG, my employee brought creamed peas and potatoes that came right out of his garden. I remember when my Mom used to make these when I was a little kid. Two vegetable favorites are combined in this creamy dish that can be enjoyed as an accompaniment for roasted meat or as a hearty, vegetarian main meal.
Creamed Peas And Potatoes
- 1 pound small red potatoes
- 2-1/2 cups frozen or fresh peas
- 1/4 cup butter (, cubed)
- 1 green onion (, sliced)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 2 cups 2% milk
- Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired.
- Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook.
- When the potatoes are done, drain the water off and set them aside.
- Boil the peas for approx 10-15 min. and drain them when finished cooking.
- Set aside with the potatoes.
- In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn’t browned yet. Add flour, salt, and pepper.
- Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
- Continue to stir and cook until the mixture has thickened and begins to bubble.
- Cook for 1 more minute.
- Add the potatoes and peas to the cream sauce.
- Stir until well distributed and thoroughly heated.
- Season to taste and serve while hot.
