Wednesday, January 10, 2024

Creamed New Potatoes and Peas

I've posted this recipe in the past but never on it's own - it's usually found under "Easter Side Dishes" or "Easter Menu", but if you want to make this at other times of year (and why wouldn't you unless you're like Lisa and don't like peas hahha?!) you aren't going to think to look under Easter menus. So now it gets its own post. 

CREAMED NEW POTATOES AND PEAS - recipe from Epicurious

2 pounds small red skin potatoes
1/4 cup butter (1/2 stick)
1/4 cup flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon nutmeg
salt and pepper
16 ounce frozen peas, thawed

Boil potatoes until just tender, approx 20 minutes. Cut them in half and set aside.

Melt butter, whisk in flour for 3 mintues. Gradually whisk in milk. Bring to a simmer, stir often until very thick approx. 10 minutes. Mix in cream, nutmeg, salt and pepper to taste. Add the potatoes (note: you can make this 1 day ahead up to this point, cover and refrigerate. Bring to a simmer before continuing with recipe). Mix peas into sauce, cook on medium-low until heated thru, 8 minutes. Makes 8 servings.

 I don't have a photo for this, next time I make the dish I will try to remember to snap a pic! For now just imagine what potatoes and peas in a cream sauce looks like :) 

1.10.23: tip-sy tuesday: clear light fix

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