Creamed Peas and Potatoes

5.0(20)

I've had this recipe for years. The green from the peas and the red skins on the potatoes make a very attractive (and delicious) side dish. It is outstanding served with salmon and a wonderful addition to a meat loaf meal. And best of all -- it's quite easy to prepare.

by Bobbie S.·published 2006-05-25

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Low Protein

Servings

6 serving(s)

Total time

50 min

prep 20 min

Calories / serving

221 kcal

Ingredients (9)

serves

4 medium red potatoes, cubedpotato
1 (10 ounce) package frozen peaspeas
1 teaspoon sugarsugar
2 tablespoons butterbutter
2 tablespoons all-purpose flourflour
1/2 teaspoon saltsalt
1/4 teaspoon white pepperwhite-pepper
1 1/2 cups milkmilk
2 tablespoons fresh dill, minceddill

Instructions (6 steps)

01Place potatoes in saucepan, cover with water and cook until tender.
02Cook peas according to package directions, adding the sugar.
03Melt the butter in a saucepan; add flour, salt and pepper to form a paste.
04Gradually add the milk. Bring to a boil; boil for 1 minute -- stirring often. Add dill; cook until thickened and bubbly.
05Drain potatoes and peas and return to one saucepan. Pour sauce over; stir to combine.

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