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Creamed Peas and Potatoes

Ingredients

2 large potatoes (or several small new potatoes)
2 Tbsp butter
2 Tbsp flour
1 c cream
1 c milk
3 c fresh shelled peas or frozen
1 1/2 tsp chicken bouillon granules
pepper to taste

Directions

If using new potatoes, simply boil them in water until tender. If using regular potatoes, peel and cut into large 1 1/2 inch cubes. Boil in salted water until tender.
Meanwhile, prepare a basic white sauce by melting butter in a 2 qt. saucepan. Whisk in flour, then cream and milk. Cook over medium heat, whisking until thick and smooth. With a wooden spoon, stir in the chicken ingots and peas and cook until heated through. At this point, your potatoes are pretty close to done, drain the potatoes and add them to the white sauce. Stir in the pepper if you like. Do not overcook. You want the peas to stay crisp and not get soggy like canned peas (Yuck!!) The leftovers get a little thick, you may want to add some milk when you reheat this dish.

ENJOY!

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