Creamed New Potatoes and Peas

Summary

Yield
Servings
SourceAdapted from a Betty Crocker Cookbook
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

A spring-time classic with fresh peas and potatoes. You’ll be reaching for seconds!

Ingredients

3 tablespoons
butter
3/4 teaspoon
salt
3 tablespoons
flour
1 pound
new potatoes
1 1/2 cup
peas
2  
scallions
1 dash
pepper
3 cups
milk, whole

Instructions

Bring water to a boil in a medium-size pot. Boil potatoes until just fork-tender (about 20 minutes). Drain and set aside.

Melt the butter in a heavy-bottomed pan over low heat. Sauté scallions just until softened, along with salt and pepper. With a wooden spoon, stir in the flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk, whisking. Bring to a boil and boil for 1 minute, stirring constantly. Cook until thickened, a few minutes more, then turn off heat.

Steam peas in a small sauce pan until tender, about 3 minutes.

Slice the new potatoes in half (see note). Add the vegetables to the white sauce and reheat. Taste and adjust seasonings. Serve warm, and spoon over salmon patties (if desired). Serves 4.

*Note: If the potatoes are not freshly dug, you may need to peel the skin off after steaming. Otherwise, leave the skin on.