Best 2 New Potatoes And Creamed Peas Recipes

New potatoes and creamed peas are a classic springtime dish, enjoyed for their vibrant colors, fresh flavors, and tender textures. Whether you're looking for a simple side dish or a delightful vegetarian main course, this springtime favorite is a versatile and easy-to-make recipe that is sure to please.

Let's cook with our recipes!

CREAMED NEW POTATOES, PEAS AND PEARL ONIONS

Creamed New Potatoes, Peas and Pearl Onions image

Categories Milk/Cream Dairy Onion Potato Vegetable Side Thanksgiving Pea Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 pounds small red-skinned potatoes
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1 16-ounce package frozen petite peas, thawed, drained
1 10-ounce package frozen petite whole onions, thawed, drained

Steps:

Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

CREAMED PEAS AND NEW POTATOES

Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories Side Dish Vegetables Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

Tips:

Choose the right potatoes: Waxy varieties like new potatoes or baby potatoes are best for this recipe, as they hold their shape well when cooked.
Cook the potatoes properly: Boiling or steaming the potatoes until they are tender but still firm is the key to a successful dish.
Use fresh peas: Fresh peas are sweeter and more flavorful than frozen or canned peas. If you can't find fresh peas, frozen peas are a good substitute.
Make a flavorful cream sauce: The cream sauce is what really brings this dish together. Be sure to use high-quality butter, flour, and milk, and season it generously with salt and pepper.
Garnish with fresh herbs: Fresh herbs like parsley, chives, or dill add a pop of color and flavor to the dish.

Conclusion:

New potatoes and creamed peas is a classic spring dish that is easy to make and always a crowd-pleaser. With its creamy sauce, tender potatoes, and sweet peas, this dish is sure to become a favorite in your household.