Instructions
1. Begin by giving the red potatoes a gentle wash. Carve them into appetizing bite-sized morsels. Plunge these pieces into bubbling water, letting them simmer until they achieve that just-right tenderness, around 5-8 minutes. A word of wisdom: aim for soft but not mushy. Once they’ve reached perfection, drain and set them aside for their grand entrance later.
2. Using the same pot, embrace the warmth of medium heat. Let the butter unfurl, its aroma tickling your senses. Now, introduce the flour, whisking them into a harmonious blend for about a minute.
3. As this blend cooks, pour in the milk in a gentle stream, constantly stirring to ensure a silky smooth union. Allow this to thicken slightly to form the base of your sauce.
4. Immerse the sauce with the essence of chicken bouillon. Season this concoction with the zest of cracked black pepper and a sprinkle of sea salt.
5. As you mix in the whipping cream, you’re aiming for the richness of a classic gravy. Adjust the flavors by tasting. Too thick? A splash more milk will find the balance.
6. Welcome back the boiled potatoes and peas, folding them into the sauce ensuring they are bathed in creamy goodness. Serve immediately, and watch the bowls empty!
Notes
Fresh peas bring a burst of the garden to the dish. If using, consider a brief blanching before adding to the pot.
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This dish makes the house smell so good whenever I cook it. It’s always a hit.
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