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New Potatoes and Peas With Cream Sauce

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New Potatoes and Peas With Cream Sauce

New Potatoes and Peas With Cream Sauce

Diana Rattray
Make this with little new potatoes for the very best flavor, though it can be made with quartered Yukon gold or red potatoes. This creamy potato dish tastes great with chicken, fish, or steaks.

Ingredients:

  • 1 1/2 to 2 pounds small new potatoes
  • 1 to 1 1/2 c. fresh new peas or frozen
  • 8 ounces small white onions, fresh peeled or frozen
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons. all purpose flour
  • 1 cup milk or half-and-half

Preparation:

Scrub potatoes and cut in half if a little large. Peel the onions, if not using frozen. Put potatoes and onions in a medium saucepan and cover with water. Add 2 teaspoons of salt. Cover and bring to a boil. Reduce heat to medium low and continue cooking for 10 to 12 minutes.

Add the peas to the potatoes and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked. Transfer the vegetables to a colander to drain. In the same saucepan, melt the butter over low heat. Add flour and stir until blended. Add milk and continue cooking, stirring, until thickened. Add the drained vegetables to the sauce and gently stir to combine.
Serves 4.

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