This recipe is adapted from The Best of Shaker Cooking, by Amy Bess Miller and Persis Fuller (Macmillon Publishing Co. 1985) .
Makes 6 to 8 servings
2 quarts new potatoes, lightly scrubbed but not peeled
2 tablespoons chopped onion
2 cups fresh, shelled peas (frozen can be substituted)
1 cup heavy cream
5 tablespoons butter
Salt and pepper to taste
Place whole potatoes in a large saucepan and cover with water. Over medium-high heat, bring to a boil. Reduce heat to medium and cook for 20 minutes, or until potatoes are easily pierced with a fork.
In a medium-sized frying pan, cook onions in 2 tablespoons of butter at low heat until soft. Add peas and cream, cover and cook until peas are done but not mushy, about 10 minutes.
Remove potatoes from heat and drain. Place them back in the pan, add 3 tablespoons of butter and toss, breaking the potatoes in half with a fork. Add pea mixture to potatoes and stir lightly. Season to taste.
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