Prep Time: 10 Minutes Cook Time: 20 Minutes
Servings: 6
1 pound petite white potatoes (if you can't find cut your potatoes up into 1 inch cubes)
4 tablespoons butter
2 tablespoons fresh chives, minced
2 tablespoons flour
1/2 cup of water
1/2 cup milk
6 oz frozen or fresh peas
1) Peel and cube the potatoes, or just add the petite potatoes in a medium pot and filled with water or chicken broth until it's about 2 inches above potatoes.
2)Bring to a boil* and add salt, cook until fork tender about 15 to 20 minutes (you want the potatoes not mushy)
3) When Potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
Put the flour in water, whisk until the flour is dissolved. Stirring constantly stream in the flour water mixture into the pot with the potatoes and water. Allow a few minutes to simmer so that it
can thicken. (Add more flour if you want it thicker, or more milk if you want it thinner)
4) Add milk, salt, pepper, chives and butter cook for 2 to 3 minutes
5) Add the peas and stir. Season to taste
*Sometimes I will add onion or garlic to the potatoes when I start to boil them to give them extra
flavor.
