Wednesday, April 16, 2008

Creamy Peas and Potatoes

  • 1 pint shelled peas
  • 1 pint new potatoes
  • 1 1/2 cups milk
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 tsp. salt
  • 1 tsp. pepper


  1. Cut new potatoes into fourths unless small and cook in sufficient boiling water; cover.
  2. When almost tender add the peas and boil until both peas and potatoes are tender. Drain.
  3. Prepare white sauce with milk, butter, flour, salt and pepper; add potatoes and peas to sauce.
  4. Cook a few minutes to thicken.

I adapted this recipe from "Love to know recipes".

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