- 16 to 20 new red potatoes
- 1/2 stick (1/4 cup) butter or margarine
- 3 tablespoons flour
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 1 package (10 ozs) frozen peas, thawed
Boil potatoes (in their jackets) ; drain; peel.
Melt butter in a skillet. Add flour, paprika, mustard, salt, and pepper; stir until blended. Add milk; cook and stir until slightly thickened. Add peas and potatoes. Pour into a 2-quart casserole. Sprinkle with paprika, if desired. Bake in a moderate oven (350°F) 30 minutes. Serve hot.
Yield: 8 servings.