Creamed New Peas and Potatoes

30 Jul


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.

grandma boyer


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!
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Posted by on July 30, 2013 in Recipes


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