Grandma LaRae's creamed potatoes and peas

Recipes passed down through the generations are the best.

They are tried and true.

Growing up, my grandma and mom would make this wonderful side dish.

My kids love it as well.

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1 stick butter

1/4 - 1/2 cup flour

8 cup milk ( I use 1 %)

1 tablespoon white sugar

2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon ground nutmeg

10 small, 6 large, peeled, cubed and boiled potatoes

1 1/2 cups frozed peas, thawed

1. In a large pot, fill half full of salted water and bring to boil. Peel and cube potatoes and add to water. Cook for approximately 20 minutes, or until soft but still hold shape. Once cooked, pour into a strainer and spray with cold water. 

2. Now its time to make the rue. In the same pot, on low heat, add 1 stick butter. Let melt completely. Then add flour starting at 1/4 cup. Whisk flour into butter until it forms a play-doh like texture. Slowly whisk in 4 cups of milk and turn up heat to medium. Continue to whisk so it doesn't form a layer on the bottom of the pan. Once milk is whisked in and the mixture is starting to thicken add the rest of the 4 cups of milk. Continue to which on medium heat. Let cook until mixture has thickened into a nice cream. This is your cream base. Easy right! You can make these for any cream soup.

3. Add seasonings to your tasting.

4. Once you have formed a cream - add potatoes and peas.

5. Serve and enjoy!!!

From my moms cookbook