How to make it

  • Bring potatoes and chicken broth to a boil in a 3-qt. saucepan. Cover, reduce heat and simmer 15 to 20 minutes until firm-tender. Drain, reserving 1 cup broth for the sauce.
  • Melt butter in same saucepan. Add flour, dry mustard, red pepper and salt, whisk over low heat until smooth and frothy.
  • Let mixture bubble about 3 minutes, stirring often to prevent browning.
  • Gradually whisk in the reserved 1 cup of broth and the milk. Increase heat to medium and whisk 2 to 3 minutes, until simmering and thickened.
  • Add frozen peas to sauce and bring to a simmer, stirring often.
  • Add potatoes and stir to gently coat. Reduce heat to medium-low. Cover and heat 5 minutes, stirring until heated thoroughly.
  • Remove from heat. Stir in cheese.
  • Serve

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    This sounds amazing. Love everything about this recipe. Great post and a very high 5.
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