This comfort side-dish comes from Cheryl Maughan of Wellsville, Utah, and is a delicious way to enjoy a harvest of garden-fresh peas and new little potatoes.
Cheryl and her husband grow Red Norland potatoes specifically for this dish. These baby reds mature quickly so they’re usually ready to harvest by the end of June or early July, perfect timing to enjoy them with just-picked sweet peas.
- 6 Tbs. Butter
- 6 Tbs. Flour
- 2 cups Half-and-Half
- 2–3 cups Fresh or Frozen Sweet Peas
- 2–3 lb. Small Red Potatoes
- In a large saucepan, melt the butter over medium heat. Whisk in flour until well blended and smooth. Add salt & pepper to taste and cook for 2 minutes. Slowly begin adding milk, stir constantly until well mixed. Bring to a low simmer and cook until the sauce is smooth and thick, stirring constantly.
- Cut potatoes in halves or quarters, depending on size. Add potatoes to a large pot of salted boiling water and cook until just fork tender, about 8–12 minutes. Be careful not to overcook the potatoes. Drain and set aside.
- In a medium saucepan, bring water to boil then add peas and reduce heat. Cover and simmer until tender, 3–5 minutes. Drain and set aside.
- Stir cooked potatoes and peas to sauce until well combined and heated through. Add salt and pepper to taste.
Submitted by Cheryl Maughan and originally published in the IFA Cooperator magazine (vol. 87, no. 2) Summer 2021.