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In a medium pot, add the diced potatoes and cover with water. Bring to a boil over high heat and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside.
Prepare the Cream Sauce:
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes until the mixture is bubbly and golden, but not browned.
Gradually add the milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook until the sauce thickens, about 3-4 minutes.
Combine the Peas and Potatoes:
Add the frozen peas to the sauce and cook for 2-3 minutes, until they are heated through. Stir in the cooked potatoes and Parmesan cheese, if using. Season with garlic powder, salt, and pepper to taste. Stir gently to coat everything in the creamy sauce.
Serve:
Once everything is well combined and heated through, transfer the creamed peas and potatoes to a serving dish. Garnish with fresh parsley for a pop of color and added flavor.
Serving and Storage Tips:
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