Creamed Potatoes and Peas

Marsha Gardner


Best with fresh peas from the garden but petite baby frozen will do in a pinch.

pinch tips: How to Shuck, Cook, and Cut Corn


1 1/2 lb
potatoes, peeled, cubed, cooked and drained
1-1 1/2 c
fresh or frozen peas
3 Tbsp
onion, diced
2 Tbsp
all purpose flour
2 Tbsp
1 c
kosher salt to taste
freshly ground white pepper to taste

Directions Step-By-Step

While potatoes are cooking, prepare a white sauce.

Melt butter in medium skillet over medium heat, saute` onion until tender but not brown; flour and cook until raw flour taste is gone. With a whisk slowly add milk, stirring constantly until milk is incorporated and sauce thickens.
Add peas and cook until almost done. Add drained potatoes, salt and pepper. Cook until all is heated through.

About this Recipe

Course/Dish: Vegetables, Potatoes