Creamed Peas & New Potatoes

Makes 4 servings

1 pound new potatoes or small red potatoes, halved or quartered if the potatoes aren’t tiny

Large pinch or two of kosher salt

1 cup sweet peas (English, green, garden, shell), shelled

Pinch of sugar

1 tablespoon butter

1-2 tablespoons red or yellow onions, finely chopped, optional

1 tablespoon all-purpose flour

1 cup whole milk (or half & half or cream)

Salt and pepper, to taste

Bring water to boil in two medium-large saucepans. Add potatoes to one pot along with pinches of salt. Boil for about 10 minutes or until fork tender, then drain and set aside.  

Add peas to the other pan along with a pinch of sugar. Cook until just tender, 3-5 minutes, drain and set aside.

In a large skillet over medium heat, melt butter. Then add onion if you’re using and stir until onion is softened. Stir in flour and continue stirring for about 1 minute. Slowly stir in milk and continue stirring until well combined. Add drained peas and potatoes to the sauce and add salt and pepper to taste. Reduce heat to a simmer, stirring occasionally until sauce is thickened.

Taste and add more seasoning as desired.

Serve immediately.

++Note: If you don’t want to dirty up three pans, you could make this dish using only one large sauce pot. First, boil the potatoes and drain them. Then boil the peas in the same pot and drain them. And finally, use the same pot to make the sauce and add the peas and potatoes back into the sauce in that same pot.