Instructions
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Cook the Potatoes:
Place potatoes in a large saucepan, cover with salted water, and bring to a boil. Reduce heat and simmer for 10–15 minutes, or until tender. Drain and set aside. -
Cook the Peas:
In a small pot, cook peas in lightly salted water for 2–3 minutes, then drain. Set aside with the potatoes. -
Make the Cream Sauce:
In a large skillet or saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute, until lightly bubbly but not browned. -
Add the Milk:
Gradually whisk in the milk (and cream, if using), stirring constantly until the sauce thickens and becomes smooth — about 5 minutes. Season with salt, pepper, and garlic powder. -
Combine:
Gently fold in the cooked potatoes and peas, stirring carefully to coat them evenly in the creamy sauce. Warm through for 2–3 minutes. -
Serve:
Sprinkle with chopped parsley and serve warm as a side dish.
Tips & Variations
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Add crumbled bacon or shredded cheddar for extra flavor.
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For a lighter version, use 2% milk instead of whole milk and skip the cream.
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This dish pairs beautifully with Easter ham, fried chicken, or meatloaf.
🥄 Serving Tip:
Serve in a warm bowl or casserole dish with a sprinkle of black pepper on top — it’s classic, cozy, and absolutely irresistible!
