Creamed Garden Peas and New Potatoes

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
A delicious vegetable side dish and a great treat for when garden peas and new potatoes are fresh from the garden. Be sure to use a generous hand with the salt, to really bring out the flavours.
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Ingredients

  • 12 small new potatoes
  • 1 cup fresh garden peas can use frozen if out of season
  • 1 Tbsp. salted butter
  • 2 Tbsp. red onion finely chopped, can use yellow onions
  • 1 Tbsp. flour
  • 1 cup milk
  • 1 tsp. salt
  • Freshly ground pepper

Instructions

  • Start water boiling in two medium-large saucepans on your stovetop. Add peas to boiling water. Don't salt, but add a pinch of sugar to the water. Cook until just tender, 3-5 minutes. Drain and set aside. Unless potatoes are really tiny, cut in half. Cook in salted boiling water until tender, about 10 minutes (test with a knife). Drain and set aside.
  • In a large skillet over medium heat, melt butter. Add onion and cook, stirring, until onion is softened. Add flour and cook, stirring constantly, for about 1 minute. Slowly begin adding milk, stirring continuously, until well combined. Add cooked peas and potatoes and salt and pepper. Reduce heat slightly and allow sauce to simmer until thickened to a creamy sauce. Taste and add more salt and pepper, if needed (should not taste bland). Remove to a serving dish.

Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 270kcal | Carbohydrates: 51g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 545mg | Potassium: 1134mg | Fiber: 7g | Sugar: 7g | Vitamin A: 485IU | Vitamin C: 59.4mg | Calcium: 110mg | Iron: 2.5mg