Lunch/Dinner, Side Dishes

Creamed Peas and New Potatoes

Listen to Episode 58: Side Dishes


  • 2 lbs (skins on) small or fingerling potatoes
  • 2 1/2 – 3 c fresh shelled or frozen peas
  • 1/4 c butter
  • 1/4 c flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 c milk


  • Poke whole potatoes with a knife before cooking. Cook potatoes in boiling water for 10 minutes.
  • After 10 minutes, add peas and cook 5 minutes more. Drain and place in a large bowl.
  • For sauce, melt butter in a sauce pan. Add flour, salt, and pepper. Mix well.
  • Gradually add milk, stirring constantly. Bring to a low boil, cook 1-2 minutes to thicken.
  • Pour over peas and potatoes, stir carefully to coat.

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