Creamed Potatoes and Peas

This dish is great as a main dish or as a side.  The peas and potatoes with the creamy sauce make it very hearty.  Quick to put together and easy to make vegetarian.  I make my white sauce with almond milk.  You can also use regular milk, canned milk, soy milk, or even...cream!  Whatever makes you happy.  The last time I made it I threw in some bacon bits.  Enjoy!

Creamed Potatoes and Peas
10-12 small red skinned potatoes (about 1 1/2 lbs.)
2 cups frozen peas
2 Tbsp. diced onion
1 Tbsp. olive oil (or you can use butter)
1 1/2 cups milk
2 T. flour
1/4 tsp. thyme leaves
1/4 tsp. dill
1/2 tsp. salt
1/4 tsp. pepper

Wash potatoes.  Skins can be left on.  Cut larger potatoes in half.  Place potatoes in a saucepan; cover with water and cook for about 10 minutes.  Add frozen peas and continue to cook 5-10 minutes or until potatoes are tender. (Or cook peas separately if you don't have enough room in your pot.)

Meanwhile, heat olive oil in a saucepan.  Saute onion until tender; add flour, salt and pepper. Gradually stir in milk using a whisk to remove any lumps. Bring to a boil; boil for 1 minute. Add thyme and dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour sauce over and stir to coat. Serve immediately.