2 lbs. tiny new potatoes
2 lbs. fresh or frozen green peas
1/2 tsp. sugar
1 c. cream or half & half
2 tbsp. butter
1/4 c. chopped parsley

Cook potatoes whole in 1-inch boiling salted water, about 20 minutes or until almost done. Add peas and sugar, cook about 8 minutes or until just done. Drain. Add cream and butter but do not boil. Season with salt and pepper; sprinkle with parsley and serve.