2 large potatoes (or a handful of young tiny potatoes)

2 tablespoons butter

2 tablespoons flour

1 cup heavy cream

1 quart milk

3 cups peas, fresh or frozen

1 1/2 teaspoon granules chicken bouillon

as desired, pepper

For new potatoes, boil them until they are soft.

For regular potatoes, peel them first, then slice them into 1 1/2-inch chunks. Cook them in salted water until tender.

How to Make White Sauce:

Begin by melting the butter in a saucepan with a capacity of roughly 2 quarts.

Whisk in the flour gradually. Once combined, slowly drizzle in the cream and milk.

Stir frequently over medium heat until the mixture thickens and smoothes.

Including Flavor and Veggies:

Add the peas and chicken bouillon granules to the saucepan. Stir constantly until everything is equally heated.

When your potatoes are finished, rinse them and incorporate them into the sauce. Depending on your taste, add a touch of pepper.

Serving Suggestion: For the best flavor, serve immediately. The peas should remain vivid and snappy, a welcome difference from sloppy canned peas.

Leftovers: The mixture may thicken with time. Consider adding a splash of milk after reheating to restore the creamy consistency. Enjoy this comforting cuisine!

ENJOY!