Peas and Potatoes in White Cream Sauce

Submitted by: Marcia

Attributed to: Gram

Category: Vegetables

Description: This is another Gram classic involving a white sauce, similar to her Cheese Potatoes. She would look back on her memory growing up on a farm and this dish was a favorite as the New Potatoes and Peas came into season. It was also a particular favorite of Max/Dad/Pap and Marilyn.

You can make with New Potatoes (peeled or unpeeled) or another potato of your choice.

Again, the key is to remove most of the water from boiling, not even quite covering the potatoes and peas. Save some of that potato water in case you need to add some to get the right consistency after adding your flour mixture. It  is also handy to add a little of the reserved potato water to reheat, assuming you have some leftovers.

Prep Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Difficulty rating: 3

Ingredients:

1 Pound New Potatoes, rinsed, scrubbed and quartered; may use another potato variety of your choice

1 (10 ounce) bag frozen peas; (fresh peas if available)

2-3 Tablespoons flour

6-7 Tablespoons milk, enough to shake

1 Teaspoon sugar

Dollops of butter

Fresh ground pepper

Special tools/utensils needed:

Dutch oven

Directions: 

1. Place prepared potatoes in dutch oven with salted water. Bring to a boil. Reduce heat and cook on low heat 6 minutes.

2. Add peas. Increase temperature to high to achieve a boil then reduce to low heat for another 5 minutes.

3. While potatoes are cooking, combine flour, milk and sugar. Shake to get the lumps out. Set aside.

4. After your potatoes are soft to an inserted knife (~11 minutes), drain water into a separate bowl until potatoes  and peas until are not quite covered with water. 

5. Shake and/or whisk the flour mixture one last time to be sure there are no lumps then add to the potato mixture. Stir until well blended, adding additional reserved water if needed.

Add a few dollops of butter, freshly ground pepper and serve. Cover if not eating immediately.