Many people make these with heavy cream or half-and-half to make them extra creamy but I like to use skim milk.
I honestly can’t taste that much of a difference but I know the calorie difference is huge. This is so great for kids of all ages. It is easy to mash up if you have a child that prefers mashed potatoes or for babies (my 10-month old LOVES this stuff). It is a great alternative to your typical baked potato side dish. It is easy to adjust the recipe for crowds if you are needing a side dish for a potluck. Another benefit to this recipe is that it is inexpensive to make.
Potatoes are also so good for you! They have more potassium than a banana. Because potatoes are high in fiber, the help lower cholesterol and decrease the risk of heart disease. Potatoes are also high in vitamin C and vitamin B6. You can feel great about preparing this healthy dish for your family!
To Make this Recipe You’Il Need the following ingredients:
2 large potatoes (or several small new potatoes)
2 Tbsp butter
2 Tbsp flour
1 c cream
1 c milk
3 c fresh shelled peas or frozen
1 1/2 tsp chicken bouillon granules
pepper to taste
If you are using new potatoes you just boil them in water until tender.
If you are using regular potatoes, peel them and cut them into large, 1 1/2 inch cubes. Boil in salted water until tender.
Meanwhile, prepare a basic white sauce by melting the butter in a 2 qt sauce pan. 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 over cook. You want the peas to remain crisp and not get soggy like canned peas (Yuck!!) Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.
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