Creamed Potatoes and Peas
Yields: 4 quarts
As a kid, one of my favorite meals was when my mom would make new potatoes and peas with a white gravy and serve it over toast. It was so filling and so tasty, and oh, so creamy! We didn't have it real often, just when new potatoes were in season. After I got married and started my own kitchen traditions, I thought about those new potatoes and peas and decided to recreate it. I didn't have new potatoes, but I discovered that red potatoes, cut into medium chunks, made a perfect substitute! And so Kristina's Creamed Potatoes and Peas was born. It's fast and easy and kids love it!
Ingredients
BOIL in 4 quart pot with enough water to barely cover potatoes:
- 8 cups red potatoes cut in chunks
- 2 Tbsp dehydrated onion minced
- 1 tsp salt
BLEND until smooth:
- 3/4 cup cashews
- 1 tsp salt
- 1 Tbsp cornstarch
- 1 Tbsp onion powder
- 1 tsp garlic powder
- 1 cup water more if needed to blend
ADD later:
- 1 cup green peas frozen or fresh
Instructions
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POUR cream into cooked potatoes/water after potatoes are soft.
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ADD: frozen green peas (more if desired)
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BOIL for 2 miuntes, stirring constantly.
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THICKENS as it cools. ADD more water, if needed and salt/season to taste.
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SERVE hot with bread OR garlic toast.