Creamy Peas and Potatoes

Begin by submerging potatoes in a large container filled with salted water; bring the mixture to a rolling boil. Gradually decrease the heat to a lower, more gentle temperature and let it simmer until the potatoes are tender, taking around 15 to 20 minutes. Remove from heat and drain excess water.

Concurrently, fill a medium-sized saucepan with water and bring it to a boil; add the peas and let them simmer until they're just cooked through, requiring approximately 6 to 7 minutes. Drain the peas and set them aside for later use.

Add butter to the same saucepan, allowing it to melt over a medium heat. Gradually incorporate flour into the mixture, creating a thick paste; then, whisk in milk continuously until it reaches a slightly thicker consistency. Season the mixture with salt and pepper to suit your taste preferences. Combine potatoes and peas in the saucepan; simmer, stirring frequently, until the potatoes are heated through, taking about 5 minutes.