Creamed Potatoes and Peas

When I was growing up Creamed Potatoes and Peas was something my family ate with fish.  Sometimes my Mom would make them from scratch, using fresh picked small potatoes and fresh picked and shelled peas.  But usually it was made with canned potatoes and canned peas.  I changed that to the frozen peas years ago and the only cooking the peas get is a warm up in the cream sauce.  They stay nice and green and so sweet and flavorful.  I still have a hard time cooking fish without yummy creamed potatoes and peas to go right along side of the fish.  I hope you will give them a try and either bring back some memories or make some new ones.  In this photo I am showing my creamed potatoes next to a nice mild white fish that has been dipped in a mixture of 1 egg, 1 tablespoon water and 1/4 teaspoon salt.  Then it is covered with Panko ( Japanese bread crumbs) and then it is fried in a little vegetable or Canola oil.

                 Creamed Potatoes and Peas

1 15 oz. can Small Whole White Potatoes, sliced

2 cups Milk

3 tablespoons Water

3 tablespoons Corn Starch

1 1/2 cups frozen Petite (or small) Peas

1 tablespoon Butter (or margarine)

Salt and Pepper to taste

Place sliced potatoes into a medium sauce pan.  Add milk and over a medium low heat bring the milk to a simmer.

Mix water and cornstarch in a small bowl.  While stirring, slowly add the cornstarch mixture to the milk and potatoes.  Add frozen peas and bring up to a simmer.  You want this to come almost to a boil, so it will thicken to a thick sauce or gravy consistency. 

Once it is thick, add butter, salt and pepper.  

Serves 4