Spring-Creamed Potatoes and Peas

Each spring my Mother would make "new potatoes and peas" and tell me it was one of her favorite foods growing up in Idaho. Her mother died when she was only fifteen and so her memories of her Mother were sweet ones. It occurred to me when I was making these that it was only a small tie to my Grandmother and Mother. Not all of my girls like this recipe but I will continue to make it once in awhile to keep the "tradition" alive. Isn't it something how food can tie generations together. Never knowing either of my Grandmother's it is kind of comforting.

Creamed Potatoes and Peas

1 lb. unpeeled red potatoes, cut into wedges (unless the are really small)
1 10 oz. pkg. frozen peas
2 T. butter
2 T. flour
¾ t. salt
¼ t. pepper
1½ c. milk

Place potatoes in a large saucepan and cover with water; cook until tender. Cook peas. In a small saucepan blend flour and milk and cook until thickened. Gradually add milk and stir for two minutes or until thickened. Drain potatoes and peas cover with sauce and stir to coat.