• 3 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Scrub potatoes; cut any large potatoes in half. Peel a narrow strip from around the center of each whole potato. In a medium saucepan cook potatoes, covered, in a small amount of boiling salted water for 8 minutes. Add fresh peas and cook for 10 to 12 minutes more or until tender. (If using frozen peas, cook potatoes 14 minutes; add peas and cook 4 to 5 minutes more.) Drain; return vegetables to saucepan.

Instructions Checklist
  • Meanwhile, in a small saucepan cook onion in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir into potatoes and peas; heat through. Season to taste. If desired, sprinkle with chives. Makes 4 servings.

Nutrition Facts

194 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 13 mg cholesterol; 358 mg sodium. 727 mg potassium; 31 g carbohydrates; 5 g fiber; 6 g sugar; 8 g protein; 0 RE vitamin a; 534 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1