Parboil (cook in boiling water until tender but not squishy):
1 small bag red potatoes
Drain, chill, cover, and store in refrigerator.
When closer to meal time, in a saucepan, make a white sauce by:
Melting 1/4 c butter
slowly add 1/4 c flour over medium heat, stirring constantly until hot and bubbly.
Add 2 c milk. (Stirring with a whisk until smooth and thickened.)
Cut potatoes in half and add to sauce.
Thaw 2 c frozen peas in running water. Drain. Add to sauce.
Let the mixture bubble very low for 2 minutes.
Season with salt and pepper.
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