Ingredients
2 pounds small red potatoes, quartered3 cups fresh or frozen peas2 tablespoons chopped onion2 tablespoons butter3 tablespoons plus 1 teaspoon all-purpose flour1-1/2 teaspoons salt1/4 teaspoon pepper2 cups 2% milk1 cup half-and-half cream
Preparation
Place potatoes in a large saucepan and cover with 1 cup water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain.
Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain.
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.
