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Boil the red potatoes in salted water until they are tender. Drain and set them aside.
Once cool enough to handle, peel the potatoes (if desired) and mash them in a large bowl. Set aside.
Make the Cream Sauce:
In a saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for about 1 minute to make a smooth roux (flour and butter mixture).
Gradually pour in the milk while continuing to whisk to avoid lumps. Keep stirring until the sauce thickens, which should take about 3-5 minutes.
Season with salt and pepper.
Combine and Serve:
Add the mashed potatoes to the saucepan with the creamy sauce, stirring until well combined.
Fold in the peas and cook for an additional 3-5 minutes, or until the peas are heated through and tender.
Serve:
Serve the creamed potatoes and peas hot as a side dish to your favorite main course.
Serving and Storage Tips:
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