Creamed Potatoes and Peas
A comforting dish featuring tender baby red potatoes and delicate English peas enveloped in a smooth, seasoned cream sauce. Inspired by a farmer's suggestion, this classic preparation highlights the natural flavors of fresh produce.
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Ingredients
- 1 cup milk
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- 1 tablespoon butter
- 1 cup shelled English peas
- 1 pound baby red potatoes quartered
Instructions
- Place the quartered potatoes in a large saucepan, add salted water to cover, and bring to a boil. Lower the heat to medium-low and cook at a simmer until the potatoes are fork-tender, approximately 15 to 20 minutes. Drain thoroughly.
- In a separate medium saucepan, bring water to a boil. Add the shelled peas and simmer gently until they become tender, about 6 to 7 minutes. Drain the peas and set them aside.
- Using the same saucepan, melt the butter over medium heat. Sprinkle in the flour and stir constantly to form a thick roux. Slowly whisk in the milk, ensuring continuous stirring until the mixture reaches a light thickness. Season the sauce with salt and pepper according to taste.
- Return the cooked potatoes and peas to the saucepan. Simmer gently while stirring frequently until the vegetables are thoroughly heated, roughly 5 minutes. Serve immediately for best flavor and texture.
Notes
One pound of fresh pea pods typically yields about 1 cup of shelled peas.