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Creamed Garden Potatoes and Peas


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  • 2 Lb. Small Red Potatoes, quartered
  • 3 Cups Fresh or Frozen Peas
  • 1 Cup Water
  • 2 Tbs. Onion, chopped
  • 2 Tbs. Butter
  • 3 Tbs. Flour
  • 1 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 Cups Milk
  • 1 Cup Half & Half



Step 1

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 flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir to 2 minutes or until thickened. Stir in potatoes and peas; heat through.

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