Total Time: 30 minutes
Ingredients:
1 pound baby red potatoes
1 cup frozen peas (fresh peas work great too)
4 Tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1/4 cup heavy cream, or half and half
1 teaspoon chicken bouillon
Salt and freshly ground black pepper, to taste
Instructions:
Start with the potatoes: Give them a good wash, then cut into bite-sized pieces. Drop them into a pot of boiling water, letting them cook until they’re tender when prodded with a fork (around 5-8 minutes). Be vigilant – the potatoes should hold their shape, so avoid overcooking them. Once done, drain and put them aside.
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