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.


  • 12 new potatoes, peeled and diced
  • 1 teaspoon salt
  • 1 cup fresh, shelled peas

White Sauce Ingredients

  • 3 tablespoons butter
  • 1 cup milk
  • 3 tablespoons flour
  • dash nutmeg
  • salt and pepper, to taste


  1. Place the potatoes in a medium saucepan.
  2. Add cold water to cover potatoes; add one tsp. salt.
  3. Bring water and potatoes to boil over moderate heat and cook the potatoes ten to fifteen minutes or until tender.
  4. Add peas during last 2 to 4 minutes of cooking time. Remove from heat and drain.
  5. 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.
  6. 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.
  7. Pour the sauce over potatoes and peas. Serve hot.