Grandma's Creamed Peas and Potatoes
Miz Helen's Kitchen
4 cups fresh or frozen green peas
10 to 12 small new potatoes,skin on
3 tablespoons butter
3 tablespoons flour
1 cup whole milk
1 cup heavy cream or half and half
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon nutmeg
6 tablespoon fresh mint chopped
Directions
In a medium stew pot, pour in all the peas and cover with salty water. Blanch the peas for 3 minutes and remove from the pot to drain.
In a medium stew pot, pour washed new potatoes into the pot. Cover the potatoes with salty water and cook on medium heat until the potatoes are tender. Remove the potatoes from the salty water and set aside.
In a large stew pot, melt 3 tablespoons butter, add 3 tablespoons flour and mix until most of the lumps are gone, ( my Grandma said some lumps were ok).
Stir in the whole milk and the heavy cream or half and half, stir in until completely blended, cooking over medium heat, until the sauce thickens.
Add the salt, pepper, and nutmeg, stir well. Add in the peas and potatoes and mix gently with the sauce.
Add the chopped mint and serve hot.
Recipe Tip:
If you want a heavy sauce, double the sauce. If you want a lighter sauce, add more whole milk to thin the sauce.
Enjoy!