Recipe Collection |  Share a Recipe 

Submitted by: Sherry Satterwhite from Rogerson, ID
Originally shared on the web 03/16/2011

2-1/2 c. new redskin potatoes, cubed
1/2 c. baby green peas
2 T. all-purpose flour
2 c. milk, divided
2 T. butter
salt and pepper to taste

Place potatoes in a stockpot; cover with water. Boil until potatoes are tender, adding peas during last 4 minutes of cooking time; remove from heat. Drain; set aside. Whisk flour and 1/4 cup milk together until thickened; set aside. Pour remaining milk over potatoes and peas in the stockpot; add butter. Heat through; stir in flour mixture. Continue heating until warmed through and creamy. Salt and pepper to taste before serving. Serves 4.