Creamed Peas and Potatoes
Ingredients:
- 1 lb. baby red potatoes
- 1 cup frozen peas
- 4 Tbsp. butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream
- 1 tsp. chicken bouillon
- To taste salt and freshly ground black pepper
Directions:
- Wash and cut potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5 to 8 minutes. Be careful not to overcook. Drain into a colander and set aside.
- In the same pot, add the butter and melt over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened.
- Add the chicken bouillon and season with pepper and a little bit of salt. Stir in heavy cream until you’ve reached a good gravy consistency. Taste the sauce and add more salt, pepper or bouillon as needed. Add another splash of milk, if needed, to thin the mixture.
- Add potatoes and frozen peas and stir everything gently to coat. Serve warm.
