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Monday, July 28, 2014

Creamed New Potatoes and Peas

Our garden is finally coming on nicely!  One of the things we look forward to the most from our garden is creamed potatoes and peas.  My Mom used to make these a few times every summer from the first digging of potatoes and the first nice picking of peas.  Mom never had a measured recipe and neither have I, however, my kids and others have asked several times how to make them so this last time I made them I measured ingredients so I could write a recipe. :)   This should be more helpful than "add more milk until it's the thickness you like" or "until it tastes right".

If you don't grow a garden or have access to a nice farmers market, you could use small red potatoes and frozen peas and have a dish that is still tasty.  It isn't nearly as wonderful as fresh from the garden, but it is still good.

Creamed New Potatoes and Peas

3-4 lbs. of new red or gold potatoes

2 C. freshly shelled green peas

Wash potatoes leaving skins on. Cut potatoes in halves or quarters so they are large bite sized pieces.  Rinse peas.    Put potatoes in a 4 quart pot and cover with water.  Bring to a boil and cook until potatoes are almost tender, about 10 minutes.  Add peas and continue to cook until  potatoes are tender, about 5 minutes.  Poke a large potato piece with a fork to see if it's done.   Drain put back in pan.

While potatoes are boiling make sauce.

Cream Sauce

1/2 C. salted butter

2 C. heavy whipping cream
2 C. milk
1/4 C. cornstarch
1/4 C. water
1 tsp. salt
pepper to taste

In medium saucepan, melt butter.  Add cream and milk and start heating over medium heat.  In small bowl mix cornstarch and water until smooth.  Whisk into the cream mixture and continue to cook, stirring constantly until bubbly and thickened.  Be careful!  It spits and splatters!  Add salt and pour cream over cooked peas and potatoes.  Serve immediately!

Joy's Notes:   This is a LARGE batch.  I fed 9 people with seconds and a few leftovers.   Would be easy to cut in half.   IF you are planning to need to reheat these after they've been refrigerated you need to replace half of the cornstarch with flour.  Mom always used flour but I find it easier to keep the lumps out with cornstarch.   However, cornstarch will break down and the cream will be runnier when reheated.  The flour seems to stabilize it nicely and still make it easy to make a lump free sauce.  IF you like a thicker sauce use 1/3 C. of cornstarch and 1/3 C. water.

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