Summer Creamed Peas and New Potatoes
"Everyone loves this when I make it, it's a yummy dish to serve at Easter dinner. I use Philly whipped cream cheese"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (857.7 g)
- Calories 661.1
- Total Fat - 9.9 g
- Saturated Fat - 5.8 g
- Cholesterol - 27.4 mg
- Sodium - 323.8 mg
- Total Carbohydrate - 130.8 g
- Dietary Fiber - 14.3 g
- Sugars - 11.3 g
- Protein - 17.6 g
- Calcium - 112.8 mg
- Iron - 6.3 mg
- Vitamin C - 78.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook potatoes in boiling salted water until done; drain REALLY WELL (I dry with a paper towel). Cookfresh peas in boiling salted water 8-15 minutes; drain REALLY WELL.
Step 2
Blend cream cheese with milk; add salt and pepper as desired. Stir over low heat until warm. Combine potatoes and peas in serving dish. Pour cream cheese sauce over vegetables.
Tips
No special items needed.
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