Creamed Peas and Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 6
Cook's note: If you are unable to find diced white potatoes, simply slice or quarter whole canned potatoes. Total Cost of Recipe: $1.91 or $0.32 per serving.
  • 2 (15 ounce) cans diced white potatoes, drained ($1.00)
  • 1 (15 ounce) can green peas, drained ($0.50)
  • 3 tablespoons butter ($0.29)
  • 4 tablespoons of freshly minced onion ($0.05)
  • 1 clove garlic, minced ($0.02)
  • 3 tablespoons all purpose flour ($0.03)
  • ¼ teaspoon pepper ($0.02)
  • salt, to taste
  • 1 (12 ounce) can evaporated milk
  1. Drain vegetables, quartering potatoes if necessary, and set them aside.
  2. Melt butter in deep skillet or sauce pan.
  3. Add onion to butter, and saute over low to medium heat until it becomes translucent. Take care not to burn the butter or brown the onions.
  4. Add flour to pan with the onion and butter. Stir until well combined.
  5. Add milk, stirring constantly until flour and butter mixture is thoroughly incorporated into the milk.
  6. Stir constantly for about 5 minutes until the mixture begins to thicken.
  7. Carefully stir in the peas and potatoes, and allow to simmer over low to medium heat, until mixture comes back to a boil.
  8. Stir very carefully to prevent sticking, but be careful not to crush the peas.
Recipe by Patty Cake's Pantry at