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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