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Creamed Potatoes and Peas

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Ingredients

Scale
  • 1 pound baby red potatoes
  • 1 cup frozen peas ((or fresh, *see note))
  • 4 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/4 cup heavy cream (, or half and half)
  • 1 teaspoon chicken bouillon
  • salt and freshly ground black pepper (, to taste)

Instructions

  1. Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them–you don't want them to be too soft. Drain into a colander and set aside.
  2. In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
  3. Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
  4. Stir in heavy cream until you've reached a good gravy consistency.
  5. Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
  6. Add potatoes and frozen peas and stir everything gently to coat. Serve warm.

Find it online: https://www.rapidrecipes.blog/creamed-potatoes-and-peas/