Creamed Peas and Potatoes


Oh my, this was really good! My personal tastes dictate that it would be a solid 5-star recipe by adding some cubed hickory ham and leaving out the onion.

This recipe looks like one that has been in my family for at least 5 generations. We have always called it ‘Potaten’. The only difference is we add new tiny carrots and use pearl onions. We also add a tablespoon of sugar. It is delicious, especially with all new veggies from the garden.

I am definitely no Betty crocker 🙂 I’m just learning to cook, I found this recipe because my grandma used to make the best peas and potatoes!! My family loves onions so I used about 1/4 c and honestly it could use more.. and fallowing another comment I too like it thicker, I used 1 cup half/half and 1 cup milk it came out perfect consistency. It simmered about two more minutes then needed. Tastes almost like my grandmas

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Excellent recipe, I do prepare it differently. I cook the potatoes till they are just about done, then add the peas to the same pan. When both are done cooking, I drain them an set aside. In the same pan I make the sauce, when I get it mixed well, I add the potatoes/peas back into the pot and cook till thickened. Great dish one pan.

This recipe was AMAZING!!!! I didn’t have red potatoes on hand, but used Russets and the recipe was still Yummy. Even better the next day!!! A couple of small changes, didn’t saute onions, but added green onion/scallion and added a tblspn or so of sugar.

Ingredients:

2 large potatoes (or several small new potatoes)
2 Tbsp butter

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