Creamy Peas with New Potatoes

 

Spring has finally officially sprung in NC which means it's time to start enjoying fresh veggies from the garden...or farmers market if you can't have a veggie garden due to evil G-D deer. Ah, that would be Garden-Destroying. 

When I was sitting and looking out the window at the new greenery, listening to the birds, and enjoying the cool light breeze, I had a flashback to passages I used to read in the Laura Ingalls Wilder "Little House" series where she described the excitement of early spring and looking forward to enjoying fresh peas and new potatoes from the garden, a real treat after a long winter of canned and jarred goods.  All of the sudden, I got a hankering for the same.

I love peas and this is a nice light easy to toss together side dish that's perfect this time of year.  The whipped cream cheese gives the sauce a nice super light, airy consistency.

Creamy Peas with New Potatoes

8 oz new potatoes (about 15 2" potatoes)
1-1/2 cups fresh or frozen peas, shelled
1/2 cup whipped cream cheese
1/4 cup milk
1/2 tsp salt
1/4 tsp ground white pepper
1 tbsp fresh chives, minced

Scrub the potatoes and then cut them in half.  Cook them in boiling salted water until fork tender.  Once done, drain and set aside.

In a separate small pot, cook fresh or frozen peas in boiling salted water until they are tender.  Drain thoroughly and set aside.

In a small sauce pot (or newly rinsed and cleaned pea pot), whisk together whipped cream cheese and milk over low heat until blended.  Add in salt and pepper, then fold in chives.

 

Put together cooked potatoes and peas, then pour sauce on top and mix until veggies are well coated.

 

Serve while warm and enjoy.

NOTES

I used Philadephia brand whipped cream cheese which is very, very whipped and light.  If you go with a store brand, make sure it's cream cheese and not a cream cheese spread.

Just a note, the sauce will set up a little when it starts to cool, but it doesn't get (or shouldn't get) clumpy.