large potatoes (or several small new potatoes)
2 Tbsp butter
2 Tbsp flour
1 c cream
1 c milk
3 c fresh shelled peas or frozen
1 1/2 tsp chicken bouillon granules
pepper to taste
If you are using new potatoes you just boil them in water until tender. If you are using regular potatoes, peel them and cut them into large, 1 1/2 inch cubes. Boil in salted water until tender.
Meanwhile, prepare a basic white sauce by melting the butter in a 2 qt sauce pan. Whisk in the flour and then the cream and milk. Cook over medium heat, whisking until thick and smooth. With a wooden spoon, stir in the chicken bullion and the peas and cook until heated through. By this time your potatoes are pretty close to being done, Drain the potatoes and add them to the white sauce. Stir in pepper if desired. Do not over cook. You want the peas to remain crisp and not get soggy like canned peas (Yuck!!) Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.