Creamed Peas and Potatoes

Saute 1 small chopped onion and 2 potatoes cut in chunks in 1/2 cube butter. Do not scorch. If you need to, add a little water or milk. When onions are translucent, add 1 c milk and continue to simmer until potatoes are near done, then add 1 lb of frozen peas. Petite peas are best.

Make white sauce of 3 T butter, 3 T flour in milk or half and half. Add gradually to vegetables to thicken. Season with salt and pepper. At this point taste for flavoring and thickness. Thin out with milk or cream if too thick. Add a little more butter if needed.

Green beans can be used instead of peas.
Or Grandpa Sterling often made creamed beans without the potatoes.