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Creamed Garden Potatoes and Peas

New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings

Ingredients

  • 2 pounds small red potatoes, quartered
  • 3 cups fresh or frozen peas
  • 1 cup water
  • 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

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain.
  • Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain.
  • 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.
Nutrition Facts
2/3 cup: 156 calories, 5g fat (3g saturated fat), 18mg cholesterol, 345mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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