Recipe Description
Being from the mountains of NC, I can remember my grandmother making creamed peas and potatoes and they were so good! I haven’t had any and never made it but gave it a go! Not as good as hers but pretty tasty
Ingredients
- 12 small new potatoes
- 1 cup fresh garden peas (fresh, frozen or canned)
- 1 tablespoon salted butter
- 1 tablespoon flour
- 1 cup heavy cream or half and half
- 1 teaspoon salt
- Black pepper
Instructions:
- Start by boiling water in two separate saucepans on your stovetop.
- Add the peas to the unsalted boiling water and cook until just tender, for about 3-5 minutes. Drain and set aside.
- Cut the new potatoes in half (unless they are really small).
- Cook the potatoes in salted boiling water until tender, for about 10 minutes. Test with a knife and drain. Set aside.
- In a large skillet over medium heat, melt the butter. Add the flour and cook, stirring constantly, for about 1 minute.
- Slowly begin adding the cream while stirring continuously, until well combined.
- Add the cooked peas and potatoes to the skillet.
- Add salt and pepper.
- Reduce the heat slightly and allow the sauce to simmer until thickened to a creamy sauce.
- Taste and add more salt and pepper if needed.
- Serve hot and enjoy!
