Directions:
- Bring potatoes and chicken broth to a boil in a 3-qt. saucepan. Cover, reduce heat and simmer 15 to 20 minutes until firm-tender. Drain, reserving 1 cup broth for the sauce.
- Melt butter in same saucepan. Add flour, dry mustard, red pepper and salt, whisk over low heat until smooth and frothy.
- Let mixture bubble about 3 minutes, stirring often to prevent browning.
- Gradually whisk in the reserved 1 cup of broth and the milk. Increase heat to medium and whisk 2 to 3 minutes, until simmering and thickened.
- Add frozen peas to sauce and bring to a simmer, stirring often.
- Add potatoes and stir to gently coat. Reduce heat to medium-low. Cover and heat 5 minutes, stirring until heated thoroughly.
- Remove from heat. Stir in cheese.
- Serve
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.69 Kcal (1694 kJ) | ||
| Calories from fat | 91.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 16% | |
|---|---|---|---|
| Cholesterol | 30.77mg | 10% | |
| Sodium | 1110.47mg | 46% | |
| Potassium | 946.69mg | 20% | |
| Total Carbs | 64.95g | 22% | |
| Sugars | 22.61g | 90% | |
| Dietary Fiber | 11.45g | 46% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 55.7mg | 93% | |
| Vitamin A | 3.1mg | 102% | |
| Iron | 4.2mg | 23% | |
| Calcium | 287.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 75.68 Kcal (317 kJ) | ||
| Calories from fat | 17.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 16% | |
|---|---|---|---|
| Cholesterol | 5.75mg | 10% | |
| Sodium | 207.66mg | 46% | |
| Potassium | 177.04mg | 20% | |
| Total Carbs | 12.15g | 22% | |
| Sugars | 4.23g | 90% | |
| Dietary Fiber | 2.14g | 46% | |
| Protein | 2.17g | 23% | |
| Vitamin C | 10.4mg | 93% | |
| Vitamin A | 0.6mg | 102% | |
| Iron | 0.8mg | 23% | |
| Calcium | 53.7mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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