Creamed New Potatoes, Peas and Pearl Onions – a delicious recipe with potatoes, butter, flour, milk, whipping cream, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook potatoes in pot of boiling salted water until just tender, about 20 minutes.
2
Drain and cool.
3
Cut potatoes in half.
4
Melt butter in heavy large saucepan over low heat.
5
Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes.
6
Gradually whisk in milk.
7
Bring to simmer, whisking often (sauce will be thick).
8
Simmer until very thick, stirring often, about 10 minutes.
9
Mix in cream and nutmeg.
10
Season with salt and pepper.
11
Mix in potatoes.
12
(Can be made 1 day ahead.
13
Cover; chill.
14
Bring to simmer before continuing, stirring often.)
15
Mix peas and onions into sauce.
16
Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.
521
kcal
Calories
26
g
Fat
58
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds small red-skinned potatoes, 1/4 cup (1/2 stick) butter, 1/4 cup all purpose flour, 2 1/4 cups whole milk, and more.
Yes, Creamed New Potatoes, Peas and Pearl Onions falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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