Creamed Peas And Potatoes.

*2 large potatoes ( or several small new potatoes ).
*2 tablespoons butter.
*2 tablespoons flour.
*1 cup cream.
*1 cup milk.
*3 cups fresh shelled peas or frozen.
*1-1/2 teaspoons chicken bouillon granules.
*Pepper to taste.

1. If you are using new baby potatoes you just boil them in water until tender. If you are using regular potatoes, peeled them and cut them into 1/2 inch cubes. Boil in salted water until tender.
2. Meanwhile, prepare a basic white sauce by melting the butter in a 2 quart saucepan. Whisk in the flour, then the cream and milk. Cook over medium heat, whisking until thickened smoothies. With a wooden spoon, stir in the chicken bouillon and the peas and cook until heated through.
3. By this time, your potatoes are pretty close to being done. Drain the potatoes and add them to the white sauce. Stir in pepper if desired. Do not overcook. You want the peas to remain crisp and not get soggy like canned peas. ( Yuck! ) Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.

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