1 pound small new potatoes
1 1/2 cups fresh shelled peas
1 tablespoon minced onion
1 tablespoon butter or margarine
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
Boil the peas and drain them when finished cooking. Set aside with the potatoes.
In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn’t browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
Season to taste and serve while hot.