Creamed Garden Potatoes and Peas

• 2 pounds small red potatoes, quartered
• 3 cups fresh or frozen peas
• 1 cup water
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 3 tablespoons plus 1 teaspoon all-purpose flour
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups 2% milk
• 1 cup half-and-half cream

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.
• Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.
• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Yield: 12 servings.

From Taste of Home

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