An American friend who was brought up on a farm outside Boston remembered her Aunt Hazel making this dish and how good it was.
Wash the potatoes but do not peel them. Steam them in a colander over a pan of boiling water until tender.
Meanwhile, fry the bacon until very crisp, drain on kitchen paper towelling and keep warm in a low oven. Put the peas and cream in a pan and cook until just tender, about 5 minutes. Combine the peas and potatoes in a warm serving dish. Break open some of the potatoes with a fork an