Creamed Potatoes and Peas Recipe by Ruth Paget
Serves 6
Ingredients:
-15 small scrubbed potatoes
-1½ cups shelled peas
-3 tablespoons minced green onion
-2 cups sour cream
-1/2 cup chopped parsley
-paprika (optional)
Steps:
1-Peel off a narrow strip of peel around the center of each potato. Cook potatoes in boiling salted water for 15 to 20 minutes.
2-Drain potatoes. Cook peas and onions in a small amount of boiling salted water till tender for 15 minutes. Drain vegetables.
3-Mix sour cream and parsley.
4-Combine potatoes, peas, and onions. Pour sour cream mixture over vegetables. Sprinkle with paprika, if using.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
