Peas And Potatoes In Cream Sauce

Early this spring I sowed seeds for several types of peas and now they are ready for harvest. I find them to be sweet enough to eat right off the vine, but I try to save some for one of my favorite comfort foods, peas and potatoes in cream sauce.



Place the potatoes in a medium saucepan. Add cold water to cover potatoes; add one tsp. salt. Bring water and potatoes to boil over moderate heat and cook the potatoes ten to fifteen minutes or until tender. Add peas during last 2 to 4 minutes of cooking time. Remove from heat and drain.

While the potatoes and peas are cooking, make the white sauce. Melt the butter in a saucepan over a low heat. Then add the flour along with the salt and pepper. Continue to cook for about 3 minutes, stirring constantly.

Add the milk all at once. Cook the sauce, stirring constantly, until the mixture is thick and smooth. Remove the sauce from heat when it bubbles. Add a dash of nutmeg.

Pour the sauce over potatoes and peas. Serve hot.


Time to prepare: 25 minutes.


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