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!
