• 1 pound baby red potatoes
  • 2 cups fresh peas (you can use thawed frozen)
  • 4 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/4 cup heavy whipping cream
  • ½ cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon pepper

A homey and hearty dish that is a favorite at harvest time

Tales of the Dinner Belle

By Brenda Stanley

Its harvest season in my garden.  The time when all the hard work pays off and you’re able to enjoy the fruits and veggies of your labor. One of the dishes I most look forward to is my creamed peas and potatoes. This home-style comfort food is so warm and satisfying.  I start to crave it all the way back in May when I’m planting my seeds! The rich and creamy sauce is hearty and full of flavor that combine perfectly with the tender potatoes. The sweet peas are my favorite- I love the texture they add and their fresh flavor.  This recipe has been around longer than I can remember and remains one of my family’s favorites.

Belle’s Creamed Peas and Potatoes

1 pound baby red potatoes

2 cups fresh peas (you can use thawed frozen)

4 Tablespoons butter

1/4 cup all-purpose flour

1 cup milk

1/4 cup heavy whipping cream

½ cup chicken broth

1 teaspoon salt

½ teaspoon pepper

Cut the potatoes into 2-inch chunks. In a large pot of boiling, salted water, cook the potatoes for 4 minutes.  Add the peas and cook another 1 to 2 minutes or just until the potatoes are fork tender about. Be careful not to over-cook them. Drain the potatoes and peas into a colander and set aside. In the same pot, over medium heat, melt the butter and then whisk in the flour.  Slowly, whisk in the milk and cream until blended and smooth. Stir in the salt and pepper. Cook, stirring, until slightly thickened. Add potatoes and peas and stir everything gently to coat.  Add just enough of the chicken broth to get your desired consistency.