List of Ingredients:
- 16 ounce bag of frozen peas; cooked
- (optional)2 cups of potatoes; peeled; cubed; boiled until tender for eating but not crumbly 1/4 cup of all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1-1/4 cup milk; divided
- 1 tablespoon butter or margarine
Preparation:
Combine dry ingredients together then gradually add milk to form a paste then a soup-like mixture. In the saucepan, where the cooked peas are waiting our attention, add 1/2 cup of milk and butter. Simmer over low-medium heat until the margarine is melted. Gradually stir in the flour-soup (or 'thickening' as some people call it). Bring heat up to medium and continue stirring until sauce starts to bubble and thicken. Remove from heat. Stir in the cooked cubed potatoes and let stand for 5 to 10 minutes so the sauce warms the potatoes back up as it continues to become slightly thicker as it cools. If sauce is too thick for your liking, gradually add additional milk (1 to 2 tablespoons at a time) until you reach a consistency you prefer.
Servings: 6 to 8
Garnishments (optional): None.
Family Rating 4 out of 5 wanted seconds (not everyone likes cream sauce on their veggies - go figure).