Old Fashioned New Potatoes and Peas, sometimes called Southern New Potatoes in White Sauce, tender new potatoes and English peas smothered in a rich, creamy white sauce.
SOUTHERN NEW POTATOES IN WHITE SAUCE
There is one thing for sure about this recipe for New Potatoes, and English Peas has been around for ages. My Mother passed it down to me, and her Mother passed it down to her, a tried and true recipe.
The first vegetables I want to eat in the spring from our garden growing up are new potatoes and fresh English peas.
Mother would wash and scrap the new potatoes, slice them, or you can also quarter them if you like a chunkier potato. While the potatoes are cooking, she makes the white sauce.
I use leftover new potatoes at times to make a leftover makeover dish, especially in the summer when new potatoes are plentiful from the garden. Boil the potatoes and eat them with butter and fresh herbs. Refrigerate the leftovers, and then the next day, use them to make New Potatoes in a White Sauce.
Growing up mainly, I enjoyed the new potatoes in the cream sauce by themselves. Later, I also began to like the English peas in the dish. I still prefer just the potatoes along with my family today.
My children have never crossed over to the potatoes and English peas together. So occasionally, I add them like I did here just to remember my Mother's flair in her cooking.
It makes the dish much prettier with a little pop of green. Haha!
Let's talk a little bit about the white sauce. I was taught in Home Economics that when you make a white sauce, sometimes called bechamel sauce, the flour and butter are always the same ratio.
The milk is added by stirring vigorously with a wire whisk. Cook until the sauce thickens slightly, and then turn the stove off and remove from the burner. The sauce will continue to thicken as it cools, so it is important not to overcook.
The white sauce by itself is very bland, so the white sauce gets all the flavor from the seasonings you add. Start with plenty of salt and pepper and go from there.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR NEW POTATOES AND PEAS IN WHITE SAUCE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for New Potatoes and peas in White Sauce and similar recipe ideas you can have.
You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.
WHAT YOU NEED TO PREPARE NEW POTATOES AND PEAS IN WHITE SAUCE
1 lbs new potatoes,
water to cover potatoes
1 tablespoon salt
2 tablespoons flour
2 tablespoons butter
1 teaspoon salt
1 1/2 teaspoon coarse black pepper
1/2 teaspoon ground coriander
2 cups whole milk
1 lb. fresh or frozen English peas
Sharp knife
large saucepan
measuring spoons
wooden spoon
wire whisk
serving bowl
water to cover potatoes
1 tablespoon salt
2 tablespoons flour
2 tablespoons butter
1 teaspoon salt
1 1/2 teaspoon coarse black pepper
1/2 teaspoon ground coriander
2 cups whole milk
1 lb. fresh or frozen English peas
Sharp knife
large saucepan
measuring spoons
wooden spoon
wire whisk
serving bowl
HOW TO PREPARE NEW POTATOES AND PEAS IN WHITE SAUCE
Wash and peel potatoes, cut into chunks, or slice. I prefer to cut the skins off, or they can be left on if desired.
Place sliced potatoes in a saucepan and cover with water. Add one tablespoon of salt, cover, and bring to a boil. Boil until slightly tender. Do not overcook, boil approximately 10 minutes.
While the potatoes are boiling, prepare the white sauce. In a saucepan, add the butter. Heat butter until melted but not browned.
Add the flour and stir with a wooden spoon, making sure the flour does not burn.
Cook the flour in the butter until the mixture has slightly thickened. Add salt, pepper, and coriander.
Add the milk, stirring with a wire whisk constantly to avoid lumps. Stir while the mixture cooks to incorporate all ingredients until slightly thickened and bubbly—approximately 1 minute.
Add the cooked potatoes and English peas. Fold the vegetables in the white sauce so as not to break up the potatoes or mash the peas.
Cook on simmer for another 5 minutes, stirring occasionally.
Taste and season accordingly. Serve hot.
We must have grown up in the same family! I have the same memories about this dish!
ReplyDeleteMy sister took all of Moms recipes after she passed and have been lost in the many moves a military family must make at times. So I have been trying to rebuild some of the holiday recipes.
When I read this recipe I nodded and said this is it, this is the one. So thanks bunches for helping me rebuild!
My Grandmother taught me To cook the potatoes and peas in chicken broth...so much more flavor...yummy
ReplyDelete