Now, let’s create the magic – the cream sauce. Using the same pot over medium heat, melt the butter. Then, sprinkle in the flour, stirring consistently for a minute.
Time for the milk! Pour it in slowly, whisking continuously to get a smooth blend. Keep stirring until the sauce starts to thicken slightly.
Seasoning time: Stir in the chicken bouillon paste, followed by pepper and a dash of salt. Now, introduce the heavy cream into the mix, stirring until you’ve got a gravy-like consistency.
Taste the sauce, and adjust the seasoning to your liking. If the sauce is too thick, a splash of milk will do the trick.
The final act: Add the cooked potatoes and peas to the cream sauce, stirring gently to coat them evenly. And voila! Your Creamy Potatoes with Peas are ready to serve warm and delicious.
Tip:
If you’re using fresh peas, just boil or steam them for a minute or two before adding to the recipe. You could even pop them into the potato water during the last 2 minutes of boiling.
Storing this dish is easy – just pop it into an airtight container and refrigerate. It’ll keep well for 3-4 days. When it’s time for a creamy reunion, heat it on the stove, adding a splash of milk if needed.
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