Creamed Peas and Potatoes

This is one of McKay's all time favorites. Grandma Jane Matthews made this with fresh peas and new potatoes from her garden.

1 pound red potatoes
1 cup frozen peas
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
2 cups milk (you can substitute 1/2 cup cream for part of the milk if desired)

Scrub potatoes and cut into bite sized pieces (leave skin on). Cook in saucepan with 2 cups water until soft. Drain water and add butter; stir until melted. In a shaker jar, combine flour and milk. Add to pan with butter and potatoes. Keep cooking on medium high heat and stir until sauce thickens a little. Add peas and salt. Keep on heat until peas are warm, then serve.