A good spring/summer recipe

My pictures never do a dish justice. In fact, I think that my pictures make things look gross. Sorry, people, but you just have to believe me, not the poor picture, when I tell you this is good. I made this a couple of weeks ago, and loved it. I've had it before, but thought that this is something I want to keep around, for when the garden is producing, and just because I like it.

Ingredients

• 2 pounds small red potatoes, quartered
• 3 cups fresh or frozen peas
• 1 cup water
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 3 tablespoons plus 1 teaspoon all-purpose flour
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups 2% milk (or 1 % milk works good too)
• 1 cup half-and-half cream

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a
• boil. Reduce heat; cover and simmer for 8-12 minutes or until
• tender. Drain.
• Meanwhile, place peas and water in a small saucepan. Bring to a boil.
• Reduce heat; cover and simmer for 3-5 minutes or until tender.
• Drain.
• In a large saucepan, saute onion in butter until tender. Stir in the
• flour, salt and pepper until blended; gradually add milk and cream.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in potatoes and peas; heat through. Yield: 12 servings.