Creamy Potatoes 'n' Peas Recipe

5 2 2
Creamy Potatoes 'n' Peas Recipe
Creamy Potatoes 'n' Peas Recipe photo by Taste of Home
Publisher Photo

Creamy Potatoes 'n' Peas Recipe

Read Reviews
5 2 2
Publisher Photo
This recipe has great eye as well as stomach appeal. I like to serve it in a pretty glass bowl.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound small unpeeled red potatoes, cut into wedges
  • 1 package (10 ounces) frozen peas
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 1/2 teaspoon dill weed

Directions

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook peas according to package directions.
Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add dill.
Drain potatoes and peas; place in a serving bowl. Top with sauce; stir to coat. Yield: 6-8 servings.
Originally published as Creamy Potatoes 'n' Peas in Country Extra January 2003, p51

Nutritional Facts

1 each: 130 calories, 5g fat (3g saturated fat), 14mg cholesterol, 316mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 5g protein.

  • 1 pound small unpeeled red potatoes, cut into wedges
  • 1 package (10 ounces) frozen peas
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 1/2 teaspoon dill weed
  1. Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook peas according to package directions.
  2. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add dill.
  3. Drain potatoes and peas; place in a serving bowl. Top with sauce; stir to coat. Yield: 6-8 servings.
Originally published as Creamy Potatoes 'n' Peas in Country Extra January 2003, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Potatoes 'n' Peas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
irishgrl67 User ID: 5888570 66170
Reviewed Apr. 12, 2012

"This recipe was AMAZING!!!! I didn't have red potatoes on hand, but used Russets and the recipe was still Yummy. Even better the next day!!! A couple of small changes, didn't saute onions, but added green onion/scallion and added a tblspn or so of sugar."

MY REVIEW
1grandson User ID: 2040429 205291
Reviewed Jun. 22, 2010

"Made this recipe just like it said. It was very good. Will definetly make it again."

Loading Image