New Potatoes and Peas With Cream Sauce

New Potatoes and Peas With Cream Sauce
Diana Rattray
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
550 Calories
29g Fat
63g Carbs
11g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 550
% Daily Value*
Total Fat 29g 38%
Saturated Fat 17g 86%
Cholesterol 79mg 26%
Sodium 394mg 17%
Total Carbohydrate 63g 23%
Dietary Fiber 9g 33%
Protein 11g
Calcium 140mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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.

  6. Add flour and stir until blended. Add half-and-half and continue cooking, stirring, until thickened.

  7. Add the drained vegetables to the sauce and gently stir to combine. Season to taste with salt. Serve hot.

Tips

  • 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. 
  • 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. 
  • 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.

Recipe Variation

  • 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.