Saturday, November 7, 2009
Peas and Potatoes
6 red potatoes, diced
1/2 bag frozen petite peas (these are sweeter than regular peas)
6 c milk
1/4 - 1/2 c sugar
Dice red potatoes. Bring to a boil in medium sized pot. Boil until cooked thoroughly.
When potatoes are nearly finished cooking, add peas to boiling water also. This will cool water down, but bringing it back up to a boil should be enough to cook the peas and finish cooking the potatoes.
Drain water and put back in pot.
Pour milk over peas and potatoes until they are covered (may be more or less than 6 cups, depending on the size of your potatoes).
Add cornstarch mixture (about 2 TBSP cornstarch mixed with an equal amount of water or milk) to pot of milk, potatoes, and peas.
Cook on medium high (NOT high) until mixture starts to bubble and thickens. Be very careful not to allow the milk to burn in the bottom of the pan. (Burnt milk taste is the worst!)
Stir in sugar and allow to cool. Add salt and pepper as desired.
Comments from the cook: I imagine that my Grandpa must've really enjoyed this...especially after a long, cold day on the ranch! In order to add more cowboy approval-ness, I think my Grandma made steak or hamburger patties to go with it.
This is one of my favorite dishes, and it's even better warmed up the next day. I like it fairly sweet, with a dash of pepper to add a little kick.
Originally shared by my mom, who learned it from my Grandma Tibbitts (which would make this "how to feed a hungry COWBOY" food!).