Creamed Potatoes And Peas

• 4 pounds Small Red Potatoes (i Like Baby Pontiacs)
• 1 pound Fresh Shelled Garden Peas
• 1 stick Butter
• 1/4 cups Minced Onion
• 1/2 cups Flour
• 2 cups Milk Or Cream
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground White Pepper

1. Slice potatoes into halves or quarters to ensure even size. Place them in a large stock pot with enough cold water to cover them by about 1". Bring to a boil and cook for about 10 minutes until fork tender, drain and place in a serving bowl with the peas.
2. In a sauce pan over medium-high heat, melt the butter until it starts to foam. Add minced onions and cook a few minutes until translucent and fragrant. Slowly stir in flour 1 tablespoon at a time (you may not need all of it) until you form a roux. Cook for 2-3 minutes. Slowly whisk in milk or cream and stir until it starts to boil. Add salt and pepper, cook an additional 3-4 minutes until sauce starts to thicken.
3. Pour sauce over potatoes and peas, serve immediately.

red potatoes, butter, ubc, flour, milk, salt, ground white pepper

Taken from tastykitchen.com/recipes/sidedishes/creamed-potatoes-and-peas/ (may not work)