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!
POUR cream into cooked potatoes/water after potatoes are soft.
ADD: frozen green peas (more if desired)
BOIL for 2 miuntes, stirring constantly.
THICKENS as it cools. ADD more water, if needed and salt/season to taste.
SERVE hot with bread OR garlic toast.