Instructions:
Boil the potatoes for around 15 minutes in a large saucepan of salted water, or until they are very soft.
In a medium skillet, melt the butter over medium heat while the potatoes are boiling. Add the flour and whisk until a smooth paste forms. Cook for another minute or two to remove any raw flour flavor.
Gradually whisk in the milk to the roux (butter and flour combination). Cook for around 5 minutes until the mixture thickens into a creamy sauce.
After draining, return the potatoes to the saucepan. Toss them with the cream sauce, mixing gently to blend without mashing them too much.
Add the frozen peas to the saucepan and simmer them on low for another three to four minutes, or until cooked through. If using fresh peas, steam them until just soft, then stir them into the potatoes.
Season the peas and potatoes with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Tips and Variations:
For a bit of heat, whisk in some cayenne pepper or mustard into the cream sauce.
Replace half of the milk with heavy cream for a richer version, or use low-fat milk and a butter substitute for a lighter option.
Garnish with chopped fresh mint for an extra burst of flavor and herbiness.
Add grated cheddar or parmesan cheese to the melting sauce for a cheesy twist.
Consider roasting the potatoes instead of boiling for a deeper flavor and texture.
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