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: 4 servings
Ratings (12)

New potatoes and 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.

What You'll Need

  • 1 1/2 to 2 pounds small new potatoes
  • 8 ounces small white onions, fresh peeled or frozen
  • 2 teaspoons salt and more to taste
  • 1 to 1 1/2 cups fresh peas 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 to 2 tablespoons fresh chopped parsley

How to Make It

  1. Scrub potatoes and cut in half if a little large.
  2. Put potatoes and onions in a medium saucepan and cover with water. Add 2 teaspoons of salt. Cover and bring to a boil.
  3. Reduce heat to medium-low and continue cooking for 10 to 12 minutes.
  4. Add the peas and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked.
  5. 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. Add half-and-half and continue cooking, stirring, until thickened.
  2. Add the drained vegetables to the sauce and gently stir to combine. Season to taste with salt. Serve hot.

What Exactly Are New Potatoes?

New potatoes are potatoes that go straight from the farm to the market, instead of being stored for a time in between. The spring is when these tender potatoes are harvested before they fully mature; the thin skins and creamy texture make them sought after and the star of any dish. 

Tips and Variations

When boiling potatoes, you always want to start with cold water to cover. If you use warm or hot water, the inside of the potato will not cook as quickly as the outside and you will end up with a crunchy center and soft exterior. 

The peas and potatoes would be lovely with a bit of fresh dill. Simply add 1 to 2 tablespoons of chopped fresh dill at the end of cooking time. This dish is best eaten right after it is cooked, but if you have leftovers that you want to reheat, you may need to loosen the sauce a little. Just add a bit of half-and-half or milk while warming gently over low heat.

Nutritional Guidelines (per serving)
Calories 550
Total Fat 29 g
Saturated Fat 17 g
Unsaturated Fat 8 g
Cholesterol 79 mg
Sodium 394 mg
Carbohydrates 63 g
Dietary Fiber 9 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)