Creamed New Potatoes, Peas and Pearl Onions

[Guest guest]

I make this during the colder months and during the holidays.

Mae Jean

 

Creamed New Potatoes, Peas and Pearl Onions

 

2 pounds small red-skinned potatoes

1/4 cup butter

1/4 cup all-purpose flour

2 1/4 cups whole milk

1/2 cup whipping cream

1/2 teaspoon ground nutmeg

salt and pepper, to taste

1 18 ounce package frozen petite peas, thawed, drained

1 10 ounce package frozen petite whole onions, thawed, drained

 

Cook potatoes in pot of boiling salted water until just tender, about 20

minutes.  Drain and cool. Cut potatoes in half.

Melt butter in heavy large saucepan over low heat. Add flour; whisk until

mixture bubbles and thickens (do not brown), about 2 minutes. Gradually whisk in

milk. Bring to a simmer, whisking often (sauce will be thick). Simmer until very

thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with

salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill.  Bring

to simmer before continuing, stirring often.) Mix in peas and onions. Cook over

medium-low heat until vegetables are heated through, stirring often, about 8

minutes. Serves 8.