Creamed Peas and Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.