Ingredients
Equipment
Method
Cook the Potatoes & Peas
- Bring salted water to boil, then drop in the potatoes and cook until fork-tender—about 5–8 minutes. I add peas in the last 2 minutes if they need warming, or cook separately briefly. Drain both.
Build the Cream Sauce
- Use the same pot or a fresh saucepan. Melt butter over medium heat. Stir in flour, whisking constantly for about 1 minute. Pour in milk slowly, whisking until smooth and thickened .Stir in cream if I’m going for extra richness.
Combine Everything
- Gently fold potatoes and peas into the sauce until coated and warm. Season with salt and pepper, taste, and adjust. Serve straight away, warm and yielding.
Notes
If leftovers thicken, I add a splash of milk when reheating to bring back that gentle creaminess. Store in an airtight container and warm slowly—don’t rush the reheating!