If you are using new potatoes, simply cook them in boiling water until they are soft.
If you are using regular potatoes, peel them and cut them into big cubes that are 1 1/2 inches in size. Cook in salted water until soft.
Next, make a simple white sauce by melting the butter in a medium-sized saucepan. Mix the flour first, then add the cream and milk. Cook over medium heat while stirring until the mixture becomes thick and smooth. Use a wooden spoon to mix in the chicken broth and peas. Cook until they are warm.
At this point, your potatoes are almost ready. Remove the water from the potatoes and put them in the white sauce. Add pepper if you like. Do not cook for too long. You want the peas to stay crunchy and not become soft like canned peas (Yuck!!) When reheating this dish, if the leftovers become too thick, you can add some milk to make it creamier.
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