👩🍳 Directions
1. Cook the Potatoes
Scrub baby potatoes (peel if you prefer) and cut any large ones in half.
Boil in salted water for 10–12 minutes, or until fork-tender.
Drain and set aside.
2. Cook the Peas
In another small saucepan, boil the peas for 2–3 minutes until tender but bright green.
Drain and set aside with the potatoes.
3. Make the Cream Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour to form a smooth roux; cook for about 1 minute (don’t let it brown).
Gradually pour in milk, whisking constantly until smooth and thickened.
Stir in cream, salt, pepper, and nutmeg (if using).
4. Combine and Serve
Gently fold in the cooked potatoes and peas.
Simmer on low heat for 2–3 minutes to let everything warm through and the flavors blend.
Garnish with fresh parsley.
Serve hot and creamy! 🥣
💡 Tips & Variations
Make it Cheesy: Stir in ½ cup shredded cheddar or Parmesan for a richer flavor.
Add Onions: Sauté diced onion in butter before adding flour for extra depth.
Lighter Version: Use half-and-half or whole milk instead of heavy cream.
Herb Upgrade: Try adding thyme or dill for a fresh twist.
🍴 Serving Ideas
This dish pairs wonderfully with:
Roasted chicken or turkey
Pan-seared salmon
Meatloaf or pork chops
Or as a vegetarian main with a side of crusty bread
🧊 Storage
Method Duration Notes
Refrigerator 3–4 days Reheat gently on the stove with a splash of milk
Freezer Not recommended Sauce may separate when thawed
❤️ Why You’ll Love It
✔️ Simple ingredients, big flavor
✔️ Creamy, buttery, and wholesome
✔️ Comfort food that feels like home
✔️ Ready in under 30 minutes
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