Creamed Potatoes and Peas

Boil the Vegetables: In a large pot, bring salted water to a boil. Add potato chunks and cook until fork-tender, about 10–12 minutes. Add the frozen peas during the final 2 minutes of cooking. Drain and set aside.
Make the Cream Sauce: In the same pot or a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
Add the Milk: Slowly whisk in the milk, ensuring no lumps form. Continue stirring over medium heat until the mixture thickens, about 3–5 minutes.
Season the Sauce: Add salt and black pepper to taste.
Combine: Gently fold the drained potatoes and peas into the cream sauce. Stir carefully to coat everything without breaking the potatoes.
Finish & Serve: Heat through for 2–3 more minutes. Remove from heat and garnish with chopped parsley if desired. Serve warm.

Extra Richness: Stir in 1/4 cup of heavy cream along with the milk.
Cheesy Twist: Add 1/2 cup grated Parmesan or sharp cheddar to the sauce for a cheesy upgrade.
Garlic Flavor: Whisk in 1/4 teaspoon garlic powder or sauté a minced garlic clove with the butter for extra depth.
Bacon Bonus: Crumble in some cooked bacon before serving for a savory, smoky touch.

Even Cuts: Cut potatoes into uniform pieces to ensure even cooking.
No Overcooking: Don’t overboil the peas — add them late to preserve color and texture.
Sauce Thickness: Adjust milk gradually if the sauce is too thick or thin to your liking.
Make-Ahead Friendly: Prepare the dish ahead of time and reheat gently on the stovetop, adding a splash of milk if needed.