Ingredients

1 lb. tiny new potatoes
10 oz. frozen peas
1 C. evaporated skimmed milk
1 Tbsp. flour
1/4 tsp. salt
1/8 tsp. ground nutmeg.
dash black pepper

Cooking Instructions

In a large saucepan, bring 1/2″ water to a boil over high heat. Add the potatoes and cook for 10 minutes. Add the peas and cook for 5 minutes more or until tender. Drain; transfer to serving bowl. Meanwhile, in a small saucepan, whisk together the remaining ingredients. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Pour over the potatoes and peas; stir until mixed. Serves 4.
 
 
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