Creamed Potatoes and Peas
List of Ingredients
8 medium potatoes, about 2 to 3 pounds
1 package frozen tiny peas, (16 ounces)
2 cups heavy cream
1 cup milk
salt and pepper, to taste
1/4 teaspoon mace
1/2 teaspoon sugar
Recipe
Cook potatoes in their skins until barely tender. Drain and let dry. Peel and cut in 1/4-inch thick slices.
Cook peas in boiling salted water until just tender, and thoroughly drain.
In a large saucepan, combine potatoes, cream, and milk. Bring to a boil, then reduce to simmer. Season with salt, pepper, and mace. Sprinkle in the sugar and stir gently, being careful not to break up the potatoes. Simmer 6 minutes. Add peas while the potatoes and sauce are still simmering. Cook for 1 minutes. Taste for seasoning.
Serves 8.
Mace: [MAYS]
This spice tastes and smells like a pungent version of NUTMEG, and for a very good reason . . . mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory.
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