We all have those comfort foods that remind us of childhood....and this is one of those for me. My mom would make the most delicious cream peas that we would pour over buttery mashed potatoes as a side dish to pork chops or chicken. My oldest son has a love for this dish like I do, and has since he was just a baby. In honor of my mom's birthday today, I thought this would be a fun recipe to share. I hope you try it!
2 tablespoons butter
2 tablespoons finely ground rice flour (Bob's Red Mill)
1/2 teaspoons salt
1/4 teaspoon pepper
1 cup milk
1 (15 oz.) can peas, or frozen peas, thawed
In a small saucepan over medium heat, make a white sauce by melting butter and adding flour, salt, and pepper. Once bubbly and combined, slowly add the milk and whisk to combine. Continue to cook and stir until thickened. Add the peas and heat until warmed through. Serve over hot mashed potatoes.
Gather your ingredients. You will need butter, GF flour (I like to use finely ground rice flour to make a roux), salt and pepper, milk, and canned or frozen peas. I personally like frozen peas better when eating peas, but for this particular recipe, the canned peas is my favorite because that is what my mom uses. You could try both and see what you like best!
We are going to start by making a white sauce or roux. To do this, in a small saucepan over medium heat, add 2 tablespoons butter, 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir and cook until bubbly and combined. Then slowly pour in 1 cup milk while stirring.
Continue to cook and stir until the sauce thickens. Add the peas and cook until warmed through.
Serve immediately over hot, buttery mashed potatoes.
My mom always made our mashed potatoes a particular way that is special to us now. Not only did she put a stick of butter IN the mashed potatoes, but she would put a half stick on top to melt into a pool of buttery goodness that we kids would always try to spoon up first. Great memories!
I hope you'll try and enjoy this special comfort food as much as we do!
Recipe Source: Recipe from my sweet mom