Mom 's Creamed Peas and Potatoes
- Ready In:
- 1 (15 ounce) can peas, undrained
- 1 (14 1/2 ounce) can potatoes, drained
- 1⁄2 cup milk
- 3 tablespoons flour
- salt and pepper
- Heat up peas and potatoes in saucepan.
- Make a thin roux with flour and milk.
- Add to peas and cook until thickened.
- Season with salt and pepper.
Join The Conversation
I like side dishes that can be put together in a matter of minutes. I used frozen peas, as I still like a crunch to them. I found that the 1/2 cup milk and 3 tablespoons flour made a VERY thick roux. So I will cut the amount of flour to 2 tablespoon. I made this for Zaar World Tour 8 for the Bistro Babes team.
This is very good. Not lots of spices but comfort food. We eat creamed peas often but have never eaten them with potatoes before. I used fresh potatoes that I cut into small cubes then cooked in the microwave until just barely tender. Then I added them to the cream sauce. Then I folded in the peas so they wouldn't get mushy. The only thing I added was about 1 Tablespoon of butter. When DH came to get his food...he said, "What's that in the peas?" He took some. Made for ZWT #6 -2010.