Cook Potatoes and Peas: Boil petite red potatoes until tender. Cook peas separately if fresh, or according to package directions if frozen. Drain both.
Make the Cream Sauce: Melt butter in a skillet. Whisk in flour, cook for 1-2 minutes. Gradually whisk in milk and cream. Cook and stir until thickened. Stir in bouillon.
Combine: Add cooked potatoes and peas to the cream sauce. Season with salt and pepper.
Serve: Serve hot as a side dish.
Enjoy!
