Creamed Peas and New Potatoes
1-1/2 pounds very small red new potatoes, scrubbed carefully to remove the dirt, but leave the skin on, cut in 1/2 or 1/4ths.
3 pounds fresh peas, shelled, will end up being about 2-1/2 cups
2 Tablespoons thinly sliced green onions
1-1/2 cups boiling water
1-1/2 teaspoons salt
3/4 cup evaporated milk or fresh cream
3 Tablespoons butter
Place the potatoes, shelled peas and onion into a saucepan, adding the boiling water and salt. Cover and cook for about 15 to 20 minutes until vegetables are tender. Add the milk (or cream) and butter and simmer on a low temperature until the liquid thickens.
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