In a medium pot, cover diced potatoes with water and a pinch of salt.
Bring to a boil, then simmer for 8–10 minutes, until tender.
In the last 2–3 minutes, add the peas to blanch them.
Drain and set aside.
Make the cream sauce
In a separate saucepan, melt butter over medium heat.
Stir in flour and cook for 1–2 minutes to form a roux (slightly golden).
Gradually whisk in milk until smooth and slightly thickened (about 4–5 minutes).
Season with salt, pepper, and a pinch of nutmeg or garlic powder if desired.
Combine
Add the cooked potatoes and peas to the cream sauce.
Stir gently to coat everything in the creamy sauce.
Cook for another 2–3 minutes to heat through.
Serve
Transfer to a serving dish and garnish with fresh parsley.
Serve warm as a side for meats, poultry, or enjoy as a comforting vegetarian dish.
💡 Tips
For extra richness, stir in 2–3 tablespoons of grated Parmesan cheese.
You can also mash some of the potatoes slightly in the sauce for a creamier texture.
To make it lighter, use half milk, half vegetable broth, or a milk alternative.
If you want, I can give you a slow-cooker version of this recipe that’s “set it and forget it” — perfect for busy weeknights. Do you want me to do that?
