Ingredients:
1 lb baby potatoes, halved or quartered if they are large
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions:
Start by boiling the baby potatoes in a pot of salted water until they are tender, which should take about 15 to 20 minutes. Once done, drain them and set them aside. In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking it for about a minute. Gradually add the milk to the saucepan, whisking constantly until the mixture begins to thicken. Once thickened, stir in the frozen peas and the cooked potatoes. Mix everything well and continue cooking for an additional 5 minutes until the dish is heated through. Finally, season with salt and pepper to your taste, and it’s ready to serve.
