Old Fashioned Creamed Peas And New Potatoes Recipe

Wash and cut new potatoes into quarters. Put them into a large/medium saucepan and cover with water. Add about a tablespoon of salt to the water. Bring to a rolling boil and cook for 10-12 minutes. You should to be able to pierce the potato pieces with a fork to check the level of doneness. Leave them a little on the firmer side. They need to keep their shape to be mixed with the rest.

In a large saucepan or skillet (I use a 12" cast iron skillet) melt butter over medium heat and let it get just a little brown. Add in the flour and use a flat whisk to stir the mixture around. Let it bubble and cook for one (1) minute.

Add in the cream and whisk it all together. Cook the sauce (bechamel), whisking a few times until it gets thick and bubbly over medium-low heat. Add the salt and pepper a little at a time and taste until you are happy.

Take the frozen peas run them under hot water for a minute to thaw and add them to the cream sauce.

Drain the potatoes and add them to the creamy peas. Gently stir it all together. Taste again and add additional salt if needed.

Transfer to a serving bowl and serve hot and enjoy. Top with fresh herbs if you like - try mint!