Ingredients
- 1 ½ lbs baby potatoes (or diced red potatoes)
- 2 cups frozen green peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- ½ cup heavy cream (optional, for extra creaminess)
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Boil Potatoes:
Wash and scrub the potatoes. If using baby potatoes, leave them whole or cut in half if large. In a large pot, cover the potatoes with water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 12–15 minutes. - Cook Peas:
In the last 3 minutes of boiling the potatoes, add the peas to the pot. Drain and set aside. - Make the Cream Sauce:
In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1–2 minutes to form a roux. Slowly add the warm milk while whisking continuously to avoid lumps. - Simmer:
Let the sauce simmer for 3–4 minutes until thickened. Stir in the heavy cream if using. Add garlic powder (if using), salt, and black pepper to taste. - Combine:
Add the cooked potatoes and peas to the cream sauce. Stir gently to coat everything evenly. Simmer for 2–3 minutes on low heat. - Serve:
Garnish with chopped parsley and serve warm as a side dish or comforting main.
Let me know if you’d like a version with bacon, onion, or cheese added!