Creamed Peas & Potatoes

from Paige Beal

2 lbs red potatoes, scrubbed & cubed
1 c fresh or frozen peas
1 c milk or cream
2 tbsp butter
1 tbsp corn starch
Salt & Pepper
Cook potatoes in boiling water about 10 minutes, until cooked but not overly soft. Add peas and drain. Meanwhile, combine milk, bouillon cube, butter, cornstarch, and salt & pepper; stir until cornstarch is dissolved. Add milk to potatoes and heat over medium heat, stirring constantly, until sauce is thick. Serve immediately. Serves 4-6.