One of our favorite vegetables, if not our very favorite, is May peas. I always look forward to the arrival of May and one of the biggest reasons is for the May peas. There are lots of great ways to fix them, but this is an all time favorite. We like to use the multi-colored fingerling potatoes because they had such an interesting element to the dish. But whatever potatoes you choose to use, the dish may become one of your favorites, too.
Creamed May Peas and New Potatoes
1-1/2 pounds very small red new potatoes (or fingerlings), scrubbed carefully to remove the dirt, but leave the skin on, cut in 1/2 or 1/4ths. If using new potatoes, leave whole if using tiny fingerlings
3 pounds fresh May peas, shelled, will end up being about 2-1/2 cups
2 Tablespoons thinly sliced green onions
1-1/2 cups boiling water
1-1/2 teaspoons salt
3/4 cup evaporated milk or fresh cream
3 Tablespoons butter
Place the potatoes, shelled peas and onion into a saucepan, adding the boiling water and salt. Cover and cook for about 15 to 20 minutes until vegetables are tender. Add the milk (or cream) and butter and simmer on a low temperature until the liquid thickens.