1 pound baby red potatoes, quartered
1-1/2 cups green peas, fresh or thawed
1/2 cup water
1/2 yellow onion, chopped
1 tablespoon butter
3 tablespoons all-purpose flour
1 cup 2% milk
1/2 cup half-and-half
Kosher salt
Freshly ground black pepper
In a large saucepan, add the red potatoes, and cover them fully with cold water. Bring them to a boil over high heat.
Reduce the heat to medium, cover the saucepan, and allow it to simmer until the potatoes are fully cooked and fork-tender, eight to 12 minutes. Drain and set aside.
In a medium saucepan, follow the same technique for the peas. Bring them to a boil, reduce heat, cover and simmer until they are tender, three to five minutes. Drain and set aside.
In a large pan, melt the butter over medium-high heat. Add the onions and sauté until they soften and become translucent, about three to five minutes.
Stir in the flour, salt and pepper (to taste), and combine until the flour and butter are fully mixed.
Slowly add the milk and half-and-half, whisking constantly as you pour to prevent lumps in the sauce.
Allow the mixture to cook until small bubbles start to appear along the sides of the pan. Reduce the heat to medium-low, and let it simmer until the sauce is thickened, two to four minutes.
Gently mix the potatoes and peas into the sauce so as not to break up the potatoes, until the vegetables are fully coated in the sauce. Bring the vegetables back up to temperature.
Transfer the dish to a serving bowl, garnish with your favorite fresh chopped herbs, and serve hot.