English Peas and New Potatoes

Scrub new potatoes clean and place them in a medium saucepan, covering with cold salted water. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until fork-tender.

While the potatoes cook, shell the English peas if using fresh pods. Set the peas aside until ready to use.

Add the shelled peas to the boiling potato water during the last 3-4 minutes of the potatoes' cooking time. Drain both the potatoes and peas together and set aside.

In a medium saucepan over medium heat, melt the butter completely without letting it brown. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.

Gradually pour in the milk while whisking continuously to prevent lumps from forming. Cook the sauce over medium heat, stirring frequently, until it thickens to a creamy consistency, about 5-7 minutes.

Season the cream sauce generously with salt to taste, adjusting as needed. Reduce the heat to low to keep the sauce warm without scorching.

Add the drained potatoes and peas to the cream sauce and gently stir to coat all the vegetables evenly. Heat together over low heat for 2-3 minutes until everything is warmed through.

Transfer the English peas and new potatoes to a warm serving dish and serve immediately as a side dish. Optionally garnish with a small pat of butter on top.