Cut the potatoes into halves or quarters. Place in a medium saucepan
with enough water to cover. Bring to a boil; reduce heat and simmer,
covered, until barely tender, about 10 minutes. Add the peas;
continue simmering uncovered about 3 to 5 minutes, until as tender as
desired. Transfer the vegetables to a colander; drain well.
Discard the water from the saucepan; add the butter. Cook over medium
heat until the butter is melted; stir in the herbs. Return the
vegetables to the pan, add salt and pepper. Toss lightly; heat
through. 4 Servings.
Source: American Dairy Association. Christie Aspegren, September 93
Round Robin.
