Don’t you just love the crispness of a sugar snap pea?
(Note on what I’ve been doing instead of posting here–Baking at Lollitop Sweet shop four days a week and the kids Round Top Brewing just opened the first day of Round Top’s Fall Antique Show. So 10-12 hour days of baking and cooking for other to enjoy. Fun to do but too tired to cook my own food. Now that the show is over, time to get back to cooking up some new recipes.)
Here’s another recipe from Southern Living magazine I received a few months ago with a twist or two. When I first saw this recipe I thought it was going to be like my mother’s “Shooked Potatoes” that she use to make. But a closer look and I realized that these had a cream sauce. I just posted a potato and turnip dish but with Fall here (It’s about time!) I’m always thinking of different ways to prepare potatoes.
There was a package of very fresh sugar snap peas in my refrigerator and I knew these potatoes needed a little freshening up so after blanching the peas a minute or two and then plunging the cute little things in an ice bath they were the last addition to the potatoes and cream sauce. Oh, I almost forgot – I also added 1/4″ parmesan cheese to the cream cheese and some really nice black sea salt to dress them up before serving.
Potato Pave, window pane, American Fried, SHOOKED, Fingerlings, Bacon Wrapped Sweet Potatoes, Potatoes Colcannon, Smashed, and of course Mashed are some of the potato dishes I have put on this blog. Hope you will take a look; for sure take a look at Potato Pave and the Window Pane recipes.
BLAST FROM THE PAST: By Blueberry Dutch Baby Pancakes make the perfect fall “weekend” (when you have time) breakfast; and they are so cute when they start to rise up in the oven.
String the sugar snap peas and chop the potatoes in half or quarters depending on how big they are and use scissors to cut the chives.
Boil the potatoes until very tender then drain.
Make the cream sauce and stir in the 1/4 cup of parmesan cheese.
Add the potatoes to the cream sauce and stir vigorously so they break apart a little.
Stir in the blanched sugar snap peas and add in most of the chives reserve some for garnish.
Add pepper and salt. I used a black lava salt my daughter had given me. You could sprinkle with more parmesan cheese if you want the dish a little cheesier.
Delicious potato dish. Can’t wait to eat leftovers.
Creamed New Potatoes with Sugar Snap Peas
- 2 lbs. red new potatoes quartered (about 6 cups)
- 2 Tbsp. butter
- 1 Tbsp. all-purpose flour
- 1 c. whole milk
- 3/4 tsp. black pepper
- 1/2 tsp. kosher salt
- 2 Tbsp. chopped fresh chives
- 8 oz. pkg. fresh sugar snap peas
- 1/4 c. parmesan cheese
- salt and pepper to taste
- In boiling water, blanch the sugar snap peas for 1-2 minutes then drain and put in ice bath to cool down. Set aside.
- Place potatoes in a large saucepan; cover with salted cold water by 1 inch. Bring to a boil over high. Reduce heat to medium; simmer until potatoes are tender, about 15 minutes. Drain and set aside.
- Add butter to saucepan, and melt over medium. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil over medium, whisking occasionally. Boil, whisking occasionally, until slightly thickened, about 2 minutes. Stir in parmesan cheese, pepper and salt. Add potatoes. Cook, stirring constantly, until potatoes start to break apart and mixture is thickened, about 2 minutes. Add in the blanched sugar snap peas and stir until they are hot. Sprinkle with chives and serve immediately.