Creamed Peas and Potatoes
2 to 3 medium sized red potatoes, unpeeled
2 Tbs butter
1 cup milk
1/2 tsp salt
1 Tbs cornstarch
10 ounce package frozen petite peas, cooked
Cut each potato into 4 to 6 pieces.
Cook in a small amount of salted water for about 10 minutes or until barely tender. Drain.
For white sauce, melt butter in saucepan. Mix milk, cornstarch, and salt. Pour into melted butter.
Cook and stir until thickened and bubbly. Pour over potatoes and peas; heat through.
Serves 4 to 6.