Creamed Potatoes and Peas

2 large potatoes (or a handful of small new potatoes)
2 Tbsp butter
2 Tbsp flour
1 cup cream
1 cup milk
3 cups fresh or frozen peas
1 1/2 tsp chicken bouillon granules
Pepper, as per taste
How to Whip It Up:
Prepping Potatoes:
For New Potatoes: Boil them until they turn tender.
For Regular Potatoes: First, peel them, then chop them into chunky 1 1/2-inch pieces. Boil these in salted water until they soften.
Crafting the White Sauce:
Begin by melting the butter in a saucepan of about 2-quart capacity.
Gradually whisk in the flour. Once blended, gradually add in the cream and milk.

Keep the heat at medium, stirring constantly until the mix turns thick and smooth.
Adding Flavor & Veggies:
Introduce the chicken bouillon granules and peas to the saucepan. Continue to stir until everything is evenly heated.
Combining Potatoes: Once your potatoes are done, drain them and blend them into the sauce. Add a dash of pepper according to your preference.
Serving Note: Aim to serve immediately for optimal taste. The peas should remain vibrant and crisp, a refreshing change from the usual soggy canned ones.
For Leftovers: The mixture might thicken over time. When reheating, consider adding a splash of milk to regain its creamy consistency. Enjoy this heartwarming dish!