New Potatoes and Peas

Favorite springtime recipe. When it comes to harvesting and eating fresh garden produce from your back yard, few things compare to a meal of new potatoes and peas. Tiny potatoes so sweet and tender served in a bowl with fresh garden peas, milk and melted butter melt in the mouth. The secret, of course is to harvest the potatoes before they mature just as the peas fill out in the pods.

2 pounds small red-skinned, or other boiling, potatoes
1/4 cup (1/2 stick) butter
2 cups heavy cream
salt & pepper
parsley
milk, if needed
3 cups fresh peas, or 1 16-ounce package frozen petite peas (peas with pearl onions are also good)

Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half or bite size pieces.

Melt butter in heavy large saucepan over low heat. Gradually whisk in cream. Bring to simmer, whisking often. Season with salt, pepper and parsley. Mix in potatoes.

(Can be made 1 day ahead at this point. Cover; chill. Bring to simmer, stirring often, before continuing.)

When ready to serve, mix peas and pearl onions (if using) into sauce and add a little milk if needed. The cream/milk should almost come up to the top of the vegetables. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes. So not boil.

Serve in a bowl with plenty of the cream spooned over top.

Serves 8.