New Potatoes in White Sauce with Peas
- 3 pounds red new potatoes, peeled or scraped, then cut into 1 to 1 1/2" chunks (leave whole if small)
- 1 teaspoon salt
- 2 cups whole milk or half-and-half
- 1/2 cup all-purpose flour
- Salt and black pepper, to taste
- 1/2 stick (4 T.) margarine or salted butter
- 1 cup frozen sweet peas, cooked
Cover potatoes with water then add 1 tsp. salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.)
Drain some of the water off, if needed, so that the potatoes are only about half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil.
Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce.
When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Stir in the cooked peas and serve with fried pork chops and fresh, hot cornbread!