substances:
2 massive potatoes (or numerous small new potatoes)
2 Tbsp butter
2 Tbsp flour
1 c cream
1 c milk
three c sparkling shelled peas or frozen
1 half of tsp fowl bouillon granules
pepper to flavor
guidelines:
if you are the usage of new potatoes you simply boil them in water till smooth. in case you are the usage of everyday potatoes, peel them and cut them into large, 1 1/2 inch cubes. Boil in salted water until smooth.
meanwhile, prepare a fundamental white sauce by way of melting the butter in a 2 qt sauce pan. Whisk in the flour and then the cream and milk. cook dinner over medium warmth, whisking till thick and easy. With a timber spoon, stir in the chicken bullion and the peas and cook till heated through. by means of this time your potatoes are quite close to being achieved, Drain the potatoes and upload them to the white sauce. Stir in pepper if preferred. Do not over prepare dinner. You need the peas to stay crisp and now not get soggy like canned peas (Yuck!!) Leftovers get incredibly thick, you may want to add a few milk while you reheat this dish.