Creamed Potatoes and Peas

This is comfort food (carbs covered in fat) at its most basic. Mom says there are several ways to make this, but here's the one I wrote down. Also, if you want to make Julie happy there are few easier ways than to serve her this as part of a homemade meal.

I'm too lazy to eyeball amounts in this recipe, but expect to use a lot more milk than you do butter and flour. And if you're using frozen peas, don't cook them a long time; just dump them in, let them heat up, then drain.

CREAMED POTATOES AND PEAS
Red or yellow potatoes, peeled and cut into 1" chunks if large, left whole if tiny
Peas
Butter
Flour
Milk
Salt and pepper to taste

In a large pot of boiling salted water, cook the potatoes until nearly done, then add peas and cook just until peas are heated through. Drain and set aside. In a saucepan large enough to hold the potatoes and peas, cook equal amounts of butter and flour until bubbly, but not browned. To this roux, add milk, stirring mixture constantly with a whisk until it makes a fairly thick sauce. Turn drained potatoes and peas into sauce and stir well to combine, adding salt and pepper to taste. Serve immediately.

Contributor: Karin Buck