Creamed Garden Potatoes And Peas Recipe
Ingredients
| 1 pound small, early red potatoes | ||
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Tablespoon, chopped | |
| Flour | 2 Tablespoon | |
| Salt | 11/4 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Frozen peas | 1 1/2 Cup (16 tbs), cooked | |
Directions
Cook unpeeled potatoes in boiling water until tender, 20 to 25 minutes.
Drain and cool enough to handle; peel if desired.
Set aside.
In same saucepan, combine butter and onion.
Cook until onion is tender.
Blend in flour, salt, dill and pepper.
Stir in milk, mixing well.
Cook until mixture boils, stirring constantly.
Boil 1 minute.
Add potatoes and peas.
Heat through.
Drain and cool enough to handle; peel if desired.
Set aside.
In same saucepan, combine butter and onion.
Cook until onion is tender.
Blend in flour, salt, dill and pepper.
Stir in milk, mixing well.
Cook until mixture boils, stirring constantly.
Boil 1 minute.
Add potatoes and peas.
Heat through.
Chef
