This classic side dish is comforting and flavorful. The creamy sauce complements the tender potatoes and peas perfectly.

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Ingredients:
Ingredient Quantity
Petite Red Potatoes 1 pound
Garden Peas (fresh or frozen) 1 cup
Golden Butter 4 tablespoons
All-Purpose Flour 1/4 cup
Whole Milk 1 cup
Whipping Cream or Half-and-Half 1/4 cup
Savory Chicken Bouillon 1 teaspoon
Sea Salt and Cracked Black Pepper To taste
Instructions:
Cook Potatoes and Peas: Boil petite red potatoes until tender. Cook peas separately if fresh, or according to package directions if frozen. Drain both.
Make the Cream Sauce: Melt butter in a skillet. Whisk in flour, cook for 1-2 minutes. Gradually whisk in milk and cream. Cook and stir until thickened. Stir in bouillon.

Combine: Add cooked potatoes and peas to the cream sauce. Season with salt and pepper.
Serve: Serve hot as a side dish.
Enjoy!