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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2 Responses to Creamed Garden Potatoes and Peas

  1. Joy says:

    This looks so good to me. I love new veggies in the summer. I do like to peel my tators though. For some reason I just don’t care for the skin.

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