Jill Johnson, who co-owns the Silver Creek Seed potato seed operation with her husband Mark, grew up on a heritage potato farm in the Magic Valley where Fourth of July picnics spotlighted not hot dogs or watermelons but freshy harvested baby potatoes.

To this day she and her siblings revel in Grandma Lanora’s Creamed Peas and Potatoes recipe.

Join Eye on Sun Valley’s Marie Gallo as she takes you to the Johnson’s farm near Silver Creek where they grow seed potato used around the world. Then, join Marie and Jill in the kitchen as Jill shows how to make this super-fast, super-easy recipe.

Grandma  Lanora’s Creamed Peas and Potatoes

1 to 1.5 pounds of potatoes (baby, red, fingerlings or Yukon)

1 cup frozen peas

3-4 tablespoons butter

1 onion, diced

1 teaspoon garlic powder or fresh garlic

Chicken base, 1 teaspoon to a tablespoon

A couple tablespoons flour

1 cup cream

Salt and pepper to taste

Boil potatoes until they’re tender when forked (cut larger ones in half).  Melt butter in a skillet until butter is browned, stirring all the time. Add diced onion and cook until translucent.

Sprinkle garlic in the butter and whisk in the chicken base. Whisk in flour and add cream, salt and pepper.

Drain potatoes, leaving them in their pan. Stir sauce into the potatoes. Add frozen peas and cover for a few minutes to allow the steam to warm the peas.