Creamed Peas and Potatoes
Cream peas and potatoes are a versatile side dish with crisp peas and tender potatoes. Comfortable creamy food at its best!
INGREDIENTS
- 3 tablespoons butter
- 2 cups half-and-half
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1 1/2 pounds small new potatoes, halved or quartered if larger
- 2 (10-ounce) packages frozen peas, or 4 cups fresh peas
- 8 ounces Velveeta cheese, cut into cubes
INSTRUCTIONS
First, place the potatoes in a Dutch oven or a large saucepan. Add water to cover about an inch. Add 1 teaspoon of salt to the water.
Then, bring the water to a boil and simmer until the potatoes start to get tender, about 15 minutes.
Add the peas and simmer for another 5 minutes. Drain and set aside.
Add the butter to the Dutch oven or the now empty pan and place over medium heat.
Sprinkle the flour in the pan and stir in the butter for 1 minute.
Gradually stir in half and half.
Add the seasoned salt and pepper. Cook and stir until thickened, about 1 to 2 minutes.
Remove from heat and add Velveeta. Stir until it is melted.
Return the potatoes and peas to the pan and mix them in the sauce.
Happy Cooking Time.
