Creamy Peas & Potatoes

Creamy Peas & Potatoes



Prep Time: 15 Min

Cook Time: 25 - 30 Min

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1. Add the potatoes to a medium sized pot gilled with cold, salted water. Set to high and boil about 15 – 20 minutes until tender.

**Continue as potatoes boil.
 

1. Set a large frying pan to medium and add the butter. Once nearly melted, add the onion, red pepper flakes, and a pinch of sea salt / pepper. Sautee 5 or 6 minutes.

 

1. Stir in the cloves and continue cooking another minute or so. Reduce the heat to medium low. Stir in the flour quickly and continuously stir the onions / flour until they stop bubbling as rapidly. Cook stirring occasionally for 3 – 4 minutes.

 

1. Whisk in the milk and increase the heat back to medium. Bring to a boil whisking often. Once boiled, stir in the cream & garlic powder. Grate fresh nutmeg directly in to the sauce and season with sea salt / pepper (approx. ½ Tsp. each or to taste). Reduce heat to medium low and simmer until potatoes are cooked.

 
**If the sauce thickens too heavily, add a tbsp. of cold milk at a time until the consistency you desire is achieved.
 

1. Strain the potatoes and add them directly to the cream sauce along with the fresh peas. Stir everything to combine and continue simmering 6 – 10 minutes.
2. Transfer the creamy potatoes & peas to a serving dish and garnish with fresh, chopped parsley. ENJOY!

                 Grocery List

• 1 Yellow Onion, diced
• 3 Tbsp. Unsalted Butter
• 1 Tbsp. AP Flour
• 680g Mini Red Potatoes
• 1 ½ C Fresh Peas, shelled
• 1 C 2% Milk + 1 Tbsp.
• ¼ C Whipping Cream
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Garlic Powder
• Pinch Ground Cloves
• Sea Salt / Pepper
• Nutmeg
• Fresh Parsley