Peas and Potatoes


  • 3 cups fresh peas
  • 12 small new potatoes
  • 1 1/2 tsp. salt
  • 1 cup cream
  • 3 Tbsp. butter


Cook peas and potatoes separately in salt water until soft, and almost dry. Combine. Add cream and butter. Heat thoroughly. Do not boil.


By Robin from Washington, IA


October 6, 20090 found this helpful

I grew up in the Adirondack Mts. of New York State. My Mom always made this when the peas first came in. But, I am sure she used milk instead of cream. She would not have spent extra money on cream.

This was a real treat and brings back warm memories.

Thank you.

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October 5, 2009 Flag
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  • 4 medium red potatoes, cubed
  • 1 package frozen peas (10oz.)
  • 1 tsp. sugar
  • 2 Tbsp. butter or margarine
  • 2 Tbsp. flour
  • 1/2 tsp. salt
  • Ad
  • 1/4 tsp. white pepper
  • 1 1/2 cup milk


In a saucepan, cook potatoes in water until they are tender. In a separate pan, cook the peas according to the package directions and add the sugar. In a saucepan, melt the butter and add the flour, salt and pepper to form a paste. Gradually stir in the milk and bring the mixture to a boil. Boil for 1 minute. Reduce heat and cook until thickened and bubbly. Drain the potatoes and peas and place them in a serving bowl. Pour the sauce over the potatoes and peas and stir to coat. Serve immediately.

By Robin from Washington, IA

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