3. Whisk continuously to avoid lumps as the milk is gradually added to the roux (butter and flour combination). After around 5 minutes of cooking, the mixture should thicken into a creamy sauce.
4 After draining, put the potatoes back into the saucepan. Toss the potatoes with the cream sauce and mix gently to blend, taking care not to mash them too much unless that’s your thing.
5. Now is the time to add the frozen peas to the saucepan and simmer them on low for another three to four minutes, or until they are cooked through. Stir the fresh peas into the potatoes after steaming them until they are just soft; this will preserve their vibrant color and subtle crunch.
6. Add salt and pepper to taste to the peas and potatoes that have been creamed. If preferred, serve hot with chopped parsley as a garnish.
Tips and Variations-If you’re looking to give the meal a little bite, try whisking some cayenne pepper or mustard into the cream sauce.
– Half the milk can be replaced with heavy cream for a richer version, while low-fat milk and a butter replacement can be used for a lighter one.
– Feel free to garnish your peas with chopped fresh mint for an extra burst of flavor and a hint of herbiness.
– Toss in some grated cheddar or parmesan cheese with the melting sauce before adding the peas and potatoes for a cheese lover’s twist.
– You might want to try roasting the potatoes instead of boiling them if you have the time. The result will be a more robust taste and a texture that can withstand the cream sauce.
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