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Creamed New Potatoes With Peas


This popular, great-tasting combination makes a wonderful side dish.


  • 7 to 9 medium potatoes, about 3 pounds
  • 16 ounces tiny frozen peas
  • 2 cups heavy cream or whipping cream
  • 1 cup milk
  • salt and pepper, to taste
  • 1/8 to 1/4 teaspoon mace or freshly ground nutmeg
  • 1/2 teaspoon sugar, optional


Cook potatoes in their skins until barely tender. Drain and let dry. Peel and cut in 1/4-inch thick slices.

Cook peas in boiling salted water until just tender, and thoroughly drain.

In a large saucepan, combine potatoes, cream, and milk. Bring to a boil, then reduce to simmer. Season with salt, pepper, and mace or nutmeg. Sprinkle in the sugar and stir gently, being careful not to break up the potatoes. Simmer 6 minutes. Add peas while the potatoes and sauce are still simmering. Cook for 1 minutes. Taste for seasoning.
Serves 8.

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