Creamed Peas and Potatoes

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:

1. 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.
2. 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.
3. 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.
4. Add potatoes and frozen peas and stir everything gently to coat. Serve warm.