Creamed Peas and New Potatoes!

These "Creamed Peas and New Potatoes" is a familiar dish with many of us who grew up in the South.  Maybe they eat the in the North also, I don't really know, but I do know that so many of you Southerners have mentioned them.  Any time I post the salmon patties, I always get comments about creamed peas.  

 It seems that every southern mama decided creamed peas just go with salmon patties and they do go well together.  I think most children don't really love the green peas, but I was odd I guess, because I always did. 

 My mother almost always dressed them up with a cream sauce or even took them to another level when she added just a little cheese to the sauce.  I will discuss that further in the recipe. 

We were lucky enough to have fresh green peas for this dish, but you can use frozen peas or canned peas also.  Here is what you will need:

1 lb. small new potatoes, peeled and quartered or halved if very small
1/2 tsp. salt
4 cups fresh shelled green peas (or 2 10 oz. bags frozen peas or 2 (15 oz.) cans green peas, drained)
3 Tbs. butter
3 Tbs. flour
1/2 tsp. salt
dash of pepper
2 cups half and half cream (could use whole milk)
fresh dill for garnish
***1 cup diced Velveeta cheese (optional ingredient)

Place the potatoes in a sauce pan with enough water to just cover.  Add salt to water.  Bring to a boil and the simmer for about 5 minutes.  Add the peas and simmer for an additional 15 -20 minutes.   The fresh peas won't take long.   If you are using frozen or canned peas, just cook about 5 minutes.  Just make sure your potatoes are tender.  Drain most of the water when they are done.

In a microwave proof bowl melt the butter.  Add the flour, salt and pepper and whisk until smooth.  Microwave for just about 30 seconds.   Whisk in the half and half cream and microwave for about 3 minutes.   These times will vary according to the wattage of your own microwave.  Whisk well until the sauce is thick and smooth.   You can also do this on the stovetop, just be sure to stir constantly to keep it from sticking.

If you want to make the Cheesy Peas, add the cubed Velveeta to the white sauce and microwave for another minute.  Whisk until melted and smooth. 

Pour the sauce over the peas and potatoes and toss to coat. 

You can garnish with a  little fresh dill!  These are really good with Salmon Patties! 

1 comment:

  1. What a clicking of the locks on the memory bank this morning!! With no garden at my door for the past few years, I forget the timing for the February-planted sweet peas of my raising, in the HOT sunny South. It IS June-pea time, and I've quite forgotten to look for those at the market.

    We had creamed peas every other day or so for a while, there, as they swelled plump on the vines in their little fleeting season---get 'em while you got 'em was Mammaw's way of putting it. My Mother's method involved Pet Milk, with lots of black pepper, which totally masked the delicate sweet character of the young peas.

    And when I could set the children to finding the tiniest little marble-size potatoes as they squatted with their digging spoons, as I carefully picked the fragile pea vines---the anticipation of such a special dish was part of the charm.

    And I swear, the School Day can (our only recourse for all the rest of the year, with its gray-green mealy-cooked contents) said "Early June Peas." Haven't thought of that in years.

    I always love looking in on your good home cookin'---how I wish I could make your posts scroll down without so many clicks and so long a wait. But you're always worth it.




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