Name: Creamed Garden Potatoes and Peas
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings
Ingredients: 2 pounds small red potatoes, quartered; 3 cups fresh or frozen peas; 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

New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas

Ingredients

2 pounds small red potatoes, quartered

3 cups fresh or frozen peas

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

Instructions

1 Place potatoes in a large saucepan and cover water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain.

2 Meanwhile, place peas in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain.

3 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 until thickened, about 2 minutes. Stir in potatoes and peas; heat through.