1 cup fresh or frozen peas
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
Salt and freshly ground black pepper to taste
1/4 teaspoon garlic powder (optional)
2 tablespoons fresh parsley, chopped
Directions:
Boil the potatoes in a large pot of salted water until tender, about 10-15 minutes. Add the peas during the last 3 minutes of cooking. Drain and set aside.
In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook and stir until the mixture has thickened.
Return the potatoes and peas to the pot. Gently mix into the creamy sauce until well combined. Season with salt, pepper, and garlic powder if using.
Cook on low heat for an additional 2-3 minutes, until everything is heated through.
Garnish with fresh parsley before serving
Russets or Yukon gold are good to use because they hold their shape..
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