Creamed Parmesan Baby Potatoes With Peas And Pearl Onions

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs small red potatoes (preferably new potatoes, skin on or off)
• 1/4 cup butter (no subs!)
• 1 -2 tablespoon chopped fresh garlic (or to taste)
• 1/4 cup flour
• 2 1/4 cups full-fat milk (can use half and half)
• 1/2 cup whipping cream
• 1/2 cup parmesan cheese (can use more if desired)
• salt and pepper
• 1 (16 ounce) package frozen baby peas, thawed and well drained (can use fresh cooked to firm-tender)
• 1 (10 ounce) package frozen small whole onions, thawed and drained

Recipe

• 1 do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
• 2 melt butter in a large heavy saucepan over low heat.
• 3 add in the chopped garlic and saute for about 1 minute.
• 4 add in flour and whisk for 2 minutes (do not brown the flour).
• 5 gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
• 6 add in the whipping cream; mix to combine, then add in the parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
• 7 season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
• 8 add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
• 9 transfer to a large bowl, sprinkle with more grated parmesan cheese and black pepper if desired.