- 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.
Reviews for Creamed Garden Potatoes and Peas
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"One of my fav things with fresh garden vegies. I use fresh fright out of the pod peas , baby potatoes and baby carrots to.. Then either green onions or chives, which ever I have left. We like the sauce fairly thick, so everything gets coated. So good !!!"
"This recipe looks like one that has been in my family for at least 5 generations. We have always called it 'Potaten'. The only difference is we add new tiny carrots and use pearl onions. We also add a tablespoon of sugar. It is delicious, especially with all new veggies from the garden."
"I am definitely no Betty crocker :) I'm just learning to cook, I found this recipe because my grandma used to make the best peas and potatoes!! My family loves onions so I used about 1/4 c and honestly it could use more.. and fallowing another comment I too like it thicker, I used 1 cup half/half and 1 cup milk it came out perfect consistency. It simmered about two more minutes then needed. Tastes almost like my grandmas thank you :)"
"Tasted like pot pie filling. So that's what I did with the leftovers."
"I have got to make these as this is something my mother used to make and I loved them."