Excellent recipe!! Cream sauce is slightly thick, but very rich and creamy. Next time I plan to try 2 cups 1% milk and 1 cup FF evap. milk to see if I can keep the rich creamy taste and reduce the calories and fat a little more. I rarely make creamed peas/potatoes because of the fat and calories. We can ‘splurge’ with this recipe a little more often!
I used this white sauce to smother peas and carrots instead of potatoes. It was absolutely delicious even with 1% milk and white whole wheat flour. It got rave reviews and no one had any idea it wasn’t my regular high fat sauce!
This is a great basic recipe to an old standby my nom used to make. I make exactly as stated, but usually add a few skies of thyme and nutmeg and it’s a perfect side dish for my taste!
My husband loved it!! The only thing I did different was add mushrooms. I know I would’ve loved it also if I wasn’t on this darn eating plan to lose weight. But you can bet I will make it and have a big bowl of it as soon as I can!!
My grandmother made creamed peas and new potatoes and this tasted just like hers! I had fresh new potatoes from the garden but used frozen peas. I did use half 2% milk and half 1/2 & 1/2. I also doubled the sauce recipe. Very good and the leftovers reheated well.
Ingredients:
2 large potatoes (or several small new potatoes)
2 Tbsp butter
2 Tbsp flour
1 c cream
1 c milk
3 c fresh shelled peas or frozen
1 1/2 tsp chicken bouillon granules
Directions:
If you are using new potatoes you just boil them in water until tender. If you are using regular potatoes, peel them and cut them into large, 1 1/2 inch cubes. Boil in salted water until tender.
Meanwhile, prepare a basic white sauce by melting the butter in a 2 qt sauce pan. Whisk in the flour and then the cream and milk.
Cook over medium heat, whisking until thick and smooth. With a wooden spoon, stir in the chicken bullion and the peas and cook until heated through. By this time your potatoes are pretty close to being done, Drain the potatoes and add them to the white sauce. Stir in pepper if desired. Do not over cook. You want the peas to remain crisp and not get soggy like canned peas (Yuck!!) Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.
source:cookheavenlyrecipes.com
