Time 20m Number Of Ingredients 6 Steps:
Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don’t want them overdone or they will get mushy real quick). Drain and set aside. In a medium-sized saucepan, melt butter over medium heat. Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour). SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste. Add peas and bring to a slight simmer. Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!
Time 25m Yield 12 servings. Number Of Ingredients 10 Steps:
Place potatoes in a large saucepan and cover with 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.
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain. In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain. Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Scrub potatoes, and cut any large ones in half. In a medium sauce pan, cook potatoes in a small amount of boiling salted water for 10 minutes. Add peas and cook 5 to 10 minutes more. Drain. In same sauce pan, melt margarine over medium high heat and cook onion until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened. Cook and stir 1 minute more, then add potatoes and peas. Heat through.
Time 35m Yield 6 servings. Number Of Ingredients 8 Steps:
Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.
Time 45m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Steam new potatoes about 20 minutes or until fork-tender. Combine peas, salt and sugar in a saucepan and add water to cover. Cook uncovered, 5-8 minutes, or until tender (if using frozen peas it may take less time). Drain; return peas to pan. Add butter and green onions to peas. Heat until butter is melted. Add potatoes, pepper, and cream. Heat through, but do not cook.
Time 3h30m Yield 10 Number Of Ingredients 8 Steps:
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer half each of the potatoes, onions and garlic in cooker. Mix pasta sauce, half-and-half, salt and pepper; spoon half of mixture over potatoes and onions. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir. Cover and cook on high heat setting 3 to 4 hours. About 30 minutes before serving, sprinkle peas over potato mixture. Cover and cook on high heat setting 20 to 30 minutes or until peas are hot. Stir gently before serving.
Yield Serves 8 Number Of Ingredients 8 Steps:
Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half. Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.
