1 med. potato, cubed
in salted water. Drain and reserve liquid. Put 2-3 tablespoons butter in hot potatoes. Pour 1 can very young small English peas over potatoes. Add 1 teaspoon chicken bouillon crystals; bring to a boil.
2 tbsp. flour or cornstarch
1 tsp. mixed seasonings (Mrs. Dash, etc.)
1/2 tsp. onion powder
Salt and pepper (optional)
Add liquid from potatoes to flour mixture to make about 1/2-2/3 cup. Mix well. Pour flour mixture over potatoes and peas, pouring very slowly and stirring well. Heat until sauce thickens.