New Potatoes and Peas With Cream Sauce

New Potatoes and Peas With Cream Sauce
Diana Rattray
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: Serves 4
Ratings (7)

New potatoes and fresh or frozen peas play a starring role in this fabulous vegetable dish. The creamy potatoes and peas go well with just about any meat, fish, poultry, or seafood. If the season isn't right for new potatoes, go ahead and use "baby" potatoes, fingerlings, or cut-up red-skinned or Yukon Gold potatoes. If you're making the dish for a special dinner or holiday meal, a combination of baby red and white pearl onions makes an attractive presentation.

Fresh peas are amazing in this dish, but feel free to use good quality frozen peas.

Related Recipes
Slow Cooker Potatoes With Country Ham
Creamy Scalloped Potatoes with Ham

What You'll Need

  • 1 1/2 to 2 pounds small new potatoes
  • 1 to 1 1/2 cup 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 half-and-half (or use light cream or milk)
  • Optional Garnish: 1-2 tablespoons fresh chopped parsley

How to Make It

  1. Scrub potatoes and cut in half if a little large.
  2. Peel the onions, if not using frozen.
  3. Put potatoes and onions in a medium saucepan and cover with water.
  4. Add 2 teaspoons of salt.
  5. Cover and bring to a boil.
  6. Reduce heat to medium low and continue cooking for 10 to 12 minutes.
  7. Add the peas to the potatoes and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked.
  8. Transfer the vegetables to a colander to drain. In the same saucepan, melt the butter over low heat.
  1. Add flour and stir until blended.
  2. Add milk and continue cooking, stirring, until thickened.
  3. Add the drained vegetables to the sauce and gently stir to combine.