A few weeks ago, I was tasked with typing instructions for planting seed potatoes. When I reached the part of the instructions regarding new potatoes, my mind instantly went to one of my Mother's favorite spring-themed side dishes 'New Potatoes with Peas in Cream Sauce'. With spring now in full swing and the thought of new potatoes, I wanted to share this wonderful recipe with our readers. I prefer to use new Red Potatoes for the wonderful contrast in color to the bright green peas, but any variety will work.
About 2 pounds new potatoes, scrubbed well
1 tsp. salt
2 cups shelled, fresh peas (frozen petite peas may be substituted)
¼ cup butter
¼ cup flour
2 cups milk (may need up to ¼ cup additional)
½ c whipping cream
½ tsp. fresh ground nutmeg
Salt and pepper to taste
OPTIONAL: 1 ½ cup pearl onions
Place potatoes in a medium-sized sauce pan. Cover with cold water and then add 1 tsp. salt. Over moderate heat, bring potatoes to boil, cooking for 10 to 15 minutes, or until tender. In the last few minutes of cooking, add peas (and pearl onions). Remove from heat and drain.
While the potatoes and peas (onions, too, if using) are cooking, prepare the white sauce. Melt butter in a heavy, large sauce pan over low heat. Whisk flour into butter and continue to cook for about 3 minutes. Gradually add the milk. Bring to simmer, whisking often. Simmer until very thick, stirring often (about 10 minutes). Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes, stirring gently but thoroughly. Add peas (and pearl onions, if desired) into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes).