This is a definite blast from the past and I found myself taking a very splendid travel down memory road. It is amazing how certain foods and smells trigger such wonderful memories and emotions. I can remember Grandma Boyer and mom making these creamed potatoes and peas and I can’t remember loving them all that much. Grandma Boyer was a huge fan of any kind of vegetable–I will never forget the cooked carrotts and baked sweet potatoes. I can remember how disappointed I would be when I came through the door to find her preparing either of them and trying my hardest to avoid eating them. But now!!!! I love cooked carrotts and baked sweet potatoes.
And this recipe is right up there on the top of my list too. I guess if you add a cream sauce to pretty much anything, it will taste good. The same for the butter and brown sugar on sweet potatoes. I am not sure if it is even the sweet potato that I like. I made these for Sunday dinner and found myself awake stewing about something about 2am that night and they were the perfect snack. S00000 GOOD and so easy.
6-8 new red potatoes, cubed
- 3-4 Tbsp. butter
- 1/4 c. flour
- 1 c. milk (or to taste)
- salt & pepper (to taste)
- 1 c. peas (fresh or frozen)
- Boil potatoes in salted water until just done/fork tender, appx. 10-15 minutes depending on the size of your potato cubes (you don’t want them overdone or they will get mushy real quick).
- Drain and set aside.
- In a medium-sized saucepan, melt butter over medium heat.
- Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
- SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
- Add peas and bring to a slight simmer.
- Carefully fold creamy mixture into potatoes until potatoes become well covered and serve!