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Creamed Garden Potatoes and Peas

 Creamed Garden Potatoes and Peas
New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas
12 ServingsPrep/Total Time: 25 min.

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 King Arthur Unbleached 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 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.

2 of 2

Creamed Garden Potatoes and Peas (continued)

Directions (continued)

  • Stir in potatoes and peas; heat through. Yield: 12 servings.
Nutritional Facts: 2/3 cup equals 156 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 345 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.