Old Fashioned New Potatoes and Peas, sometimes called Southern New Potatoes in a White Sauce. There is one thing for sure about this recipe for New Potatoes, and English Peas smothered in a creamy white sauce, it has been around for ages. My Mother passed it down to me, and her Mother passed it down to her, tried and true recipe.
The first vegetable I want to eat in the spring from our garden growing up is 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 want to let you know 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 mostly, I enjoyed the new potatoes in the cream sauce by themselves. It was later I began to like the English Peas in the dish too. I still prefer the just the potatoes along with my family today.
My children have never crossed over to the potatoes and English peas together. So every once and awhile I add them like I did here just to remember my Mother's flair in here cooking.
I think it just makes the dish a lot prettier with a little pop of green. haha!
Let's talk a little bit about the white sauce. I was taught in Home Economic that when you make a white sauce sometimes called bechamel sauce, the flour and butter is always the same ratio.
And the milk is added 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.
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What you need for the recipe:
- 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
Yield: 8-10
Old Fashioned New Potatoes and Peas in a White Sauce
Sometimes called Southern New Potatoes in a White Sauce. There is one thing for sure about this recipe for New Potatoes, and English Peas smothered in a creamy white sauce, it has been around for ages. My Mother passed it down to me, and her Mother passed it down to her, tried and true recipe.
prep time: 1 hourcook time: 45 MINStotal time: 1 hours and 45 mins
ingredients:
- 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, thawed and drained
instructions
- Wash and peel potatoes, cut into chunks or slice. I prefer to cut the skins off or can be left on if desired.
- Place sliced potatoes in a saucepan and cover with water. Add one tablespoon 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 mixture has slightly thickened. Add salt, pepper, and coriander.
- Add the milk, stirring with a wire whisk constantly so as not to have lumps. Stir while the mixture is cooking to incorporate all ingredients until slightly thickened and bubbly. Approximately 1 minute.
- Add the cooked potatoes and English peas. Folding the vegetables in the white sauce so as not break up the potatoes or mash the peas. Cook on simmer for another 5 minutes, stirring occasionally.
- Taste and seasoning accordingly. Serve hot.
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