I wait all year for a chance to eat this dish. It is best with fresh picked peas and fresh dug potatoes so we only eat this one in June! It is a really good side dish or you could double it and serve it as a main dish.
Cream Peas and Potatoes
1 1/2 pounds of potatoes
1/2 cup of fresh peas
1/4 cup butter
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
Wash and cut potatoes, if you are using fresh dug potatoes there is no need to peel the potatoes unless you don’t like potato skin. Boil potatoes until done, add the peas for the last 3 minutes of cooking.
While potatoes are cooking; Melt butter in sauce pan. Add flour and mix together well. Then slowly add the milk while mixing with a whisk. Add the milk very slowly and mix well each time you add milk to avoid clumping. Cook over medium heat until thickened, stirring constantly so it doesn’t burn.
We love this recipe and we actually plant potatoes early so there will be some ready at the same time as the peas. You really need to use fresh veggies from your garden or the farmers market. The fresh veggies make all the difference. Enjoy!!
Be sure to check out what others are doing to use there garden produce over at The Gardener of Eden and Thursdays Kitchen Cupboard