Ingredients
Scale
- 1 lb small, round, skin-on potatoes (can sub fingerlings or cut large potatoes into bite-sized pieces)
- 10 oz. small frozen peas
- ¼ cup minced shallot (can sub yellow or white onion)
- 1 T butter
- 1 T flour
- 1 cup whole milk
- ½ tsp kosher salt
- ¼ to ½ tsp fresh ground pepper
Instructions
- Bring 8 cups of salted water to boil in a pot. Add the potatoes and boil for about 15 minutes, until potatoes are tender but not mushy. Drain water and set aside.
- Place the frozen peas into a colander or sieve. Run cool water over the peas to thaw, then set aside.
- Melt the butter in a pot over medium-low heat. Add the minced shallots and cook for about three minutes, stirring frequently, until soft and translucent. Whisk the flour into the butter and shallot mixture, creating a roux. Cook for a full minute, whisking constantly.
- Slowly pour the milk into the pot, whisking continually to prevent lumps. Add the salt and pepper. Bring the sauce to a boil, then lower the heat slightly. Simmer the sauce for 3 to 5 minutes, until it becomes thick and creamy.
- Add the potatoes and peas to the pot, stirring gently into the sauce. Cook on low heat for two or three minutes to warm the vegetables through. Taste and adjust seasoning if necessary. Serve immediately.