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Cream Peas and Potatoes


2 to 3 medium sized red potatoes, unpeeled
2 Tbsp butter
1 cup milk
1/2 tsp salt
1 Tbsp cornstarch
10 ounce package frozen petite peas, cooked


1. 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.

2. For white sauce, melt butter in saucepan. Mix milk, cornstarch, and salt. Pour into melted butter.

3. Cook and stir until thickened and bubbly. Pour over potatoes and peas; heat through.

Serves 4 to 6.

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