Creamed Peas and Potatoes


  • 1 cup Shirley J Universal Cream Soup & Sauce Mix
  • 4 cups water
  • 1-16 ounce bag petite frozen peas
  • 10-12 new red potatoes washed and halved 


Place potatoes in pan, cover with water, and boil until fork tender, drain and set aside. Combine water and sauce mix in medium saucepan, whisk to combine. Bring sauce to a slow boil, stirring occasionally. Add peas, simmer for 2-3 minutes. Remove from heat and  potatoes, gently stirring to incorporate. Remove to serving bowl.


This recipe can be made gluten-free by using Shirley J Gluten Free Cream Soup & Sauce Mix.