Sunday, March 27, 2016

Creamy Potatoes


Creamy sauce, potatoes, and peas...throw 'em all together and you've got one super tasty side dish!

Creamed Garden Potatoes and Peas


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


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.

Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. 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 for 2 minutes or until thickened. Stir in potatoes and peas; heat through.

Yield: 12 servings.

Nutrition information: 2/3 cup equals 156 calories, 5 g fat, 18 mg cholesterol, 345 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein.

Source: Taste of Home. You can fine it here.

Notes: I really like the combination ofo potatoes and peas. If you like it too, you can also check out this potato salad recipe.

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