Creamed Fresh Peas with New Potatoes
Servings 4

12 new potatoes
2 to 3 tablespoons butter or margarine
1 cup shelled fresh peas
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
1/3 teaspoon salt
dash of pepper

Wash potatoes and boil until tender, 15 to 20 minutes. Drain and remove loose skin. Toss hot peeled potatoes in 2 to 3 tablespoons butter until each potato is lightly coated. Place in serving bowl and keep hot. While potatoes cook, cook peas in lightly salted water and prepare white sauce. In a small saucepan over medium heat, melt 2 tablespoons butter. Stir in flour. Gradually add milk; stir constantly until sauce thickens. Add salt and pepper. Add peas and pour over potatoes.