SPRING CREAMED PEAS & POTATOES

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
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. Stir in potatoes and peas; heat through.

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