ingredients
2 lbs (about 900g) red potatoes, boiled and diced
¼ cup butter
3 tablespoons flour
2 cups milk
1½ cups green peas (fresh or frozen)
Salt and black pepper, to taste
Fresh parsley (optional, for garnish)
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Instructions:
1. Boil the Potatoes
Peel and dice the red potatoes into bite-sized chunks. Boil in salted water until tender, then drain and set aside.
2. Cook the Peas
In a separate pot, cook the peas in boiling water for about 3–5 minutes (or until tender). Drain and set aside.
3. Make the Cream Sauce
In a large saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for 1–2 minutes to form a roux.
4. Add the Milk
Gradually pour in the milk, whisking continuously to avoid lumps. Cook until the mixture thickens and becomes smooth.
5. Combine Everything
Add the cooked potatoes and peas into the cream sauce. Gently stir to coat everything evenly.
6. Season and Serve
Season with salt and black pepper to taste. Garnish with chopped parsley if desired. Serve warm.
