Description
A classic comfort dish made with tender baby red potatoes and sweet peas in a creamy, seasoned white sauce.
Ingredients
Scale
- 1 lb baby red potatoes
- 1 cup frozen peas (or fresh, see note)
- 4 tbsp butter
- ¼ cup all-purpose flour
- 1 cup milk
- ¼ cup heavy cream (or half and half)
- 1 tsp chicken bouillon
- Salt and freshly ground black pepper, to taste
Instructions
- Wash and cut potatoes into bite-size pieces. Boil in water until fork-tender, about 5–8 minutes. Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk, stirring constantly, until smooth. Cook until slightly thickened.
- Stir in chicken bouillon, salt, and pepper to taste. Add heavy cream, stirring until the sauce reaches a gravy-like consistency.
- Adjust seasoning with more salt, pepper, or bouillon paste if needed.
- Add potatoes and peas, gently stirring to coat. Serve warm.
Notes
- If using fresh peas, boil or steam for 1–2 minutes before adding.
- You can cook fresh peas in the potato water during the last 2 minutes.
- Store leftovers in an airtight container for 3–4 days.
- Reheat gently with a splash of milk if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg