Creamed Peas and Potatoes

• 2 pounds Potatoes, Peeled Or Unpeeled
• 4 Tablespoons Butter
• 1/2 whole Onion, Chopped
• 3 cloves Garlic, Minced
• 2 Tablespoons Flour
• 1 teaspoon Better Than Bouillon Chicken Base
• 2 cups Milk
• 1/2 teaspoons Salt, Or To Taste
• 1/2 teaspoons Pepper Or To Taste
• 1/4 teaspoons Garlic Powder, Or To Taste
• 1/4 teaspoons Onion Powder, Or To Taste
• 2 cups Shelled Fresh Or Frozen Peas
• 1 cup Monterey Jack Cheese

1. Clean potatoes and dice into cubes.
2. Cook in boiling water until potatoes are fork tender, drain and set aside.
3. While potatoes are cooking, melt butter in a sauce pan.
4. Add onions and garlic and cook until tender.
5. When onions are tender, lower heat to medium low.
6. Add flour and bouillion to the butter, onions and garlic.
7. Cook for 5 to 7 minutes to cook out the raw flour taste.
8. Add milk and cook until thick and bubbly.
9. Add seasonongs, peas and cheese.
10. When cheese is melted, add the cooked, drained potatoes.
11. Stir to combine.
12. Enjoy.

potatoes, butter, onion, garlic, flour, better, milk, salt, pepper, garlic, onion, cheese

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