Wednesday, January 27, 2010

Creamed Red Potatoes with Petite Peas

Creamed Red Potatoes with Petite Peas

8-10 red potatoes
16 ounce package of petite peas
4 cups of milk
1 cube of butter
salt and pepper to taste

Wash and cut your potatoes.  I cut mine in half and then in half again, so I get four wedges out of each potato.  Once they are cut, put them in a pot and fill half-way with water.  Salt.  Boil for 15-20 minutes.  While the potatoes are cooking, make your white sauce.

White Sauce:
Melt 1 cube of butter and add 1/2 cup of flour whisking until smooth.  Add 4 cups of milk and whisk until thickened.  Once thickened, add salt and pepper to taste.

While you are making the white sauce, cook the peas, but don't overcook them.  They will continue to cook a little more once you add them to the white sauce and potatoes.  Once everything is done, pour the peas into the white sauce, give it a little stir and pour over hot potatoes.  Serves 6.


{cooks note}
I made this meal a lot in college.  I obviously scaled down the portions, but it was a great dinner for me.  I serve this with the Salmon Timballs and they go perfectly together.  Definitely a keeper in my book.

Washed red potatoes.  I really love red potatoes.

Potatoes cut up and placed in a large pot.

Add water and salt.  I covered these ones in water because I prepared them about 4 hours before we ate.  I didn't want the potatoes to turn brown from the cut parts being exposed to the air (oxygen in the air reacts with the starch found in the potato), so I covered them.  Once I was ready to cook them, I poured out half the water and added about 1 tablespoon of kosher salt.  Boil for 15-20 minutes.

Getting the white sauce started. Make sure your butter is nice and melted before adding the flour.  Once you add the flour give it a good stir with a wire whisk until there are no clumps then add the milk.

I love petite peas. If you do not like peas, then leave them out.  You will not hurt my feelings.  I think petite peas are the only way to go.

Add the peas to the white sauce and stir gently.  Once they are combined...

pour over the potatoes.  Wasn't that easy?  I thought so.  A delicious complement to many dishes.


LKP said...

oh do i miss both peas AND potatoes!
looks delish.
reminds me of one of my grandma's best recipes.
you rock!

Cameron said...

Hey Candace, it's Mandy Balls, I saw that you started a cooking blog and thought it was just perfect for you! Everytime we went to the same party your food was awesome! I can't wait to make some of your yummy recipes! And I am totally putting up a button for your blog.

AaReAn said...

ok my mom use to make this for us growing up! It was my FAVORITE meal she would make. FOr my birthday dinner this was my choice every year! Love it!

sherrie bebe said...

I have a long ways to go to be as good a cook as you! My sauce didn't thicken at all so it was more like potato and pea soup! But it was still super good. What did I do wrong?? I thought I followed everything exactly!

Candace said...

I wonder if you didn't let your sauce get hot enough after you added the milk to the butter/flour so it could thicken. You might want to try that next time. I'm glad you liked it anyway.

Brenda said...

I made this tonight and it was a hit with everyone. I had some extra half and half on hand so I used 2 cups half and half and 2 cups milk. It turned out great! Thanks.

Arin said...

This is exactly how i make mine except I add just a dash of sugar-that's how my grandma makes hers and it really does makes the sauce less on the floury side.