Ingredients:

1.5 pounds peeled and diced potatoes

1 cup peas, fresh or frozen

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup milk (whole or 2% for a richer flavor)

Salt (½ teaspoon) and black pepper (¼ teaspoon) to taste

Fresh parsley, chopped (optional garnish)

Instructions:

Boil the diced potatoes in a large pot of salted water for approximately 15 minutes or until tender.

Meanwhile, in a medium skillet, melt the butter over medium heat. Once melted, add flour and whisk until a smooth paste forms. Cook for an additional minute to eliminate the raw flour taste.

Gradually add milk to the butter-flour mixture (roux), whisking continuously to prevent lumps. Cook for about 5 minutes until the mixture thickens into a creamy sauce.

Drain the potatoes and return them to the pot. Gently mix in the cream sauce, being careful not to over-mash the potatoes.

Add the peas to the pot and simmer on low heat for 3-4 minutes, or until cooked through. For fresh peas, steam until slightly softened before adding to preserve their vibrant color and crunch.

Season the creamed potatoes and peas with salt and pepper to taste. Optionally, garnish with chopped parsley before serving hot.

Tips and Variations:

For a spicy kick, incorporate cayenne pepper or mustard into the cream sauce.

Replace half of the milk with heavy cream for a richer dish, or opt for low-fat milk and a butter substitute for a lighter version.

Enhance the peas with chopped fresh mint for added flavor and a hint of herbal freshness.

Add grated cheddar or parmesan cheese to the sauce for a cheesy twist.

If time permits, consider roasting the potatoes instead of boiling for a deeper flavor and texture that holds up well to the creamy sauce.