Ingredients
4 large russet potatoes, peeled and diced
1 cup of fresh or frozen peas
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
Salt and pepper to taste
Chopped parsley for garnish
Directions
Boil the diced potatoes in a pot of salted water until fork-tender. Drain and set aside.
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In a separate pan, melt the butter over medium heat. Add the flour and whisk continuously to make a roux.
Slowly pour in the milk while whisking to create a smooth sauce. Let it simmer until slightly thickened.
Add the cooked potatoes and peas to the sauce, stirring gently to coat them evenly. Season with salt and pepper.
Simmer the mixture for a few more minutes until the peas are tender and the flavors are well combined.
Remove from heat and garnish with chopped parsley before serving hot.
Nutrition Facts
Calories:
320
Fat:
13
Carbohydrates:
45
Protein:
6
Sodium:
480
Fiber:
5
Sugar:
5
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