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Creamed Peas and Potatoes Recipe

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Nothing beats this comforting side dish to go with Mom's meat loaf. The peas and potatoes combined with a creamy white sauce make a hearty dish that also adds appealing color to the meal. -Linda Nilsen, Anoka, Minnesota

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Creamed Peas and Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

Ingredients

4 medium red potatoes, cubed
1 package (10 ounces) frozen peas
1 teaspoon sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1-1/2 cups milk
2 tablespoons minced fresh dill

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Cook peas according to package directions, adding sugar.
Meanwhile, melt the butter in a saucepan; add the flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add dill.
Drain potatoes and peas; transfer to a serving bowl. Pour sauce over and stir to coat. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 131 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 242 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Creamed Peas and Potatoes in Taste of Home December/January 1995, p37

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