1 1/2 pint of shelling peas, shelled
1 quart new potatoes
1 T Butter
1 T Olive oil
1 clove garlic, minced (optional)
1 splash of dry white wine
1 c. heavy cream
Salt and pepper to taste

Place the new potatoes in a saucepan of boiling water. Cook until just soft, but still slightly al dente. Drain and set aside.

Bring another inch of water to boil in the saucepan. Cook the peas in the boiling water for approximately 5 minutes. Drain and rinse under cold water.

In a heavy pan, heat the oil and butter over medium heat. Add the potatoes and brown on one side. Flip and brown on the other side. Add the peas, garlic (if using) and splash of wine. Cook until the alcohol smell subsides. Add the cream and bring back to a boil. Reduce heat to a simmer. Taste for seasoning and adjust with salt and pepper. Cover the pan and simmer until the cream is slightly thickened. Serve immediately.