Wednesday, March 17, 2010

Creamed Potatoes and Peas

This is a recipe that my mom made all of the time while I was growing up and I have always loved it. It's a good side for a Sunday meal and it goes great with corned beef and cabbage. You can adjust the milk in the sauce to make it thicker or more thin, but personally I prefer it thick and yummy!

Creamed Potatoes and Peas
  • 20 small red potatoes
  • 1 small package frozen peas
clean and quarter the potatoes. place in boiling, salted water and boil until fork tender, drain. cook peas according to package direction and drain. combine cooked peas and potatoes and fold in the cream sauce.

*cream sauce:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 1/2 cup heavy cream, half and half or canned milk
melt butter in a small sauce pan. add flour, salt and pepper and stir until smooth and bubbly. remove from heat and add milk and cream. return pan to heat and bring the sauce to a boil, stirring constantly. boil for one minute. this makes a rich thick sauce. to make a thinner sauce, leave out the cream and use 2 cups of milk.

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