Creamed Potatoes and Peas Recipe

Cook Potatoes & Peas

• Boil the red potatoes until fork-tender.

• Cook peas separately (boil fresh peas until tender or follow package instructions if using frozen). Drain both.

Make the Cream Sauce

• In a large skillet, melt the butter over medium heat.

• Whisk in the flour and cook for 1–2 minutes to remove the raw taste.

• Slowly whisk in the milk and cream, stirring constantly until the sauce thickens.

• Stir in the bouillon for extra depth of flavor.

Combine & Season

• Gently fold the cooked potatoes and peas into the sauce.

• Season with salt and pepper to taste.

Serve

• Enjoy hot as a creamy, hearty side dish.