Ingredients:
- 15 very small new potatoes
- 1 1 1/2 cups shelled peas
- 1 (4 oz.) container cream cheese with chives
- 1/4 cup low fat milk
- 1/4 tsp. salt
Preparation:
Cook potatoes in boiling salted water until done; drain well. Cook peas in boiling salted water 8-15 minutes; drain well. Blend cream cheese with milk; add salt. Stir over low heat until warm. Combine potatoes and peas in serving dish. Pour cream cheese sauce over vegetables.
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