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Creamed Peas & Potatoes

Source of Recipe

Ell


Recipe Introduction

This recipe serves 10 to 12 and can be halved. Basically, cook potatoes and peas separately, make cream sauce (using cream) and then combine and simmer. You can make ahead of time and do the last step when ready to serve. Great with ham or any sauce-less meat.

List of Ingredients

2 lbs small new potatoes, peeled
1/4 tsp salt
1 1/2 TBSP unsalted butter
1/8 tsp cayenne pepper
2 tsp all purpose flour
2 pkgs (10oz ea) frozen small peas
1 1/2 cups heavy cream, room temp






Recipe

Cook potatoes in salted water until tender, about 20 minutes. Drain well. Cut into quarters lengthwise.
Using butter, flour and cream make white sauce. Simmer 5 minutes on low heat. Add salt and red pepper.
Heat frozen peas over low heat, shaking pan occasionally until peas are, hot about 4 minutes (or micro). Drain well.
Just before serving, combine potatoes, cream sauce and peas in large saucepan. Heat over very low heat, stirring occasionally, until vegetables are heated through about 4 minutes.