As soon as Mom could dig the first new potatoes in the early summer we were sure to have new potatoes and peas for dinner. She only peeled part of the skin off, usually in a little spiral around the potato but I am guessing she peeled the part of the potato that the shovel might have nicked. This dish meant summer to me, along with rhubarb (which I adored) and asparagus (which I did not adore but have since learned to).
Fresh or frozen peas
milk or soy milk
green onions (optional)
Clean and boil new potatoes until tender. (If they are too large cut in half or fourths.) Put frozen peas (or fresh picked if you are lucky enough to have them) into the boiling potato water and remove pot from the heat. Let stand one or two minutes. Drain.
Sauté green onions and garlic (if using) in oil a minute or two, add flour and pepper (pepper is the secret to a good white sauce) and continue sautéing a couple of minutes, stirring constantly. Whisk in milk or soy milk and salt to taste. Add drained potatoes and peas.