Ingredients
Scale
- 1 pound baby red potatoes
- 1 cup frozen peas ((or fresh, *see note))
- 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
- Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them–you don't want them to be too soft. Drain into a colander and set aside.
- In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
- Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
- Stir in heavy cream until you've reached a good gravy consistency.
- Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
- Add potatoes and frozen peas and stir everything gently to coat. Serve warm.