Creamed New Potatoes And Early Green Peas

Mamma always said this would bring on Labor in your last month. It worked for me both times, within 24 hrs. Jodi Thompson Rubio and it is delicious. Creamed Peas & Potatoes INGREDIENTS: several small new russet potatoes or small red skin potatoes, cut into bite size pieces, about 6 cups 2 Tbsp butter 2 Tbsp flour 1 c cream 1 c milk 3 c peas, fresh, canned (drained) or frozen 1 1/2 tsp chicken bouillon granules pepper to taste DIRECTIONS: To cook the potatoes you just boil them in water until fork tender. Meanwhile, prepare a basic white sauce by melting the butter in a 2 qt saucepan. Whisk in the flour and then the cream and milk. Cook over medium heat, whisking until thick and smooth. With a wooden spoon, stir in the chicken bullion and the peas and cook until heated through. By this time your potatoes are pretty close to being done, Drain the potatoes and add them to the white sauce. Stir in pepper if desired. Do not overcook. You want the peas to remain crisp and not get soggy like canned peas (used canned peas the last 5 minutes of cooking). Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.