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
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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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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
