<div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-82673-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Wash
and cut new potatoes into quarters. Put them into a large/medium
saucepan and cover with water. Add about a tablespoon of salt to the
water. Bring to a rolling boil and cook for 10-12 minutes. You should to
be able to pierce the potato pieces with a fork to check the level of
doneness. Leave them a little on the firmer side. They need to keep
their shape to be mixed with the rest.</div></li><li id="wprm-recipe-82673-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">In
a large saucepan or skillet (I use a 12" cast iron skillet) melt butter
over medium heat and let it get just a little brown. Add in the flour
and use a flat whisk to stir the mixture around. Let it bubble and cook
for one (1) minute.</div></li><li id="wprm-recipe-82673-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Add
in the cream and whisk it all together. Cook the sauce (bechamel),
whisking a few times until it gets thick and bubbly over medium-low
heat. Add the salt and pepper a little at a time and taste until you are
happy.</div></li><li id="wprm-recipe-82673-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Take the frozen peas run them under hot water for a minute to thaw and add them to the cream sauce.</div></li><li id="wprm-recipe-82673-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Drain the potatoes and add them to the creamy peas. Gently stir it all together. Taste again and add additional salt if needed.</div></li><li id="wprm-recipe-82673-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Transfer to a serving bowl and serve hot and enjoy. Top with fresh herbs if you like - try mint!</div></li></ul></div><div id="recipe-82673-notes" class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">For
the cream you need 2 cups - you can substitute, heavy cream, whole
milk, oat milk, or plant-based milk. Or any combination of these. </span><div class="wprm-spacer"></div>
<span style="display: block;">This recipe makes enough for 6. You can easily double the basic recipe for a larger family. </span><div class="wprm-spacer"></div>
<span style="display: block;">This is the<span> cast iron</span> I use and the <span>flat whisk. </span></span></div></div><p></p>