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Creamed New Potatoes with Sugar Snap Peas

Ingredients

  • 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

Instructions

  1. In boiling water, blanch the sugar snap peas for 1-2 minutes then drain and put in ice bath to cool down. Set aside.
  2. 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.
  3. 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.