Creamed Potatoes and Peas
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!
BOIL 1 quart of water
WASH, and cut 2 quarts of potatoes into a 4 quart or 6 quart kettle.
ADD dehydrated onion (or fresh, if using), salt, and boiling water, until the water just barely covers the top of the potatoes.
BOIL on medium heat for 15 minutes or until potatoes can be easily poked with a sharp knife.
MEANWHILE, blend cashews, salt, cornstarch, onion powder, garlic powder, and 1 1/4 c. water until very smooth. (Add more water, if needed to help it blend.)
AFTER potatoes are soft, pour blended cream mixture into the potatoes and use the last 3/4 cup water to rinse out the blender.
BOIL for two minutes, stirring constantly.
ADD frozen green peas.
SALT or season to taste.
SERVE immediately, or pour into jars and refrigerate for later use. Thickens as it cools. Add more water if it's too thick.