Let’s dive into the step-by-step process of bringing this dish to life. Don’t worry; I’ll guide you through each step with tips and stories from my own kitchen experiences.

1. Begin by boiling the halved baby potatoes in a pot of salted water over medium-high heat. Cook for about 10-12 minutes, or until they are fork-tender. Drain and set aside.
2. In a separate saucepan, melt the butter over medium heat. This step always reminds me of the rich aromas that would fill my grandmother’s kitchen as she prepared her delicious meals.
3. Whisk in the flour to create a roux, stirring continuously for about 1-2 minutes. This forms the base of our creamy sauce.
4. Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
5. Add the cooked potatoes and frozen peas to the sauce. Season with salt, pepper, garlic powder, onion powder, and a pinch of nutmeg.
6. Allow the mixture to simmer gently for around 5 minutes, stirring occasionally until the peas are heated through, and the sauce has thickened to your desired consistency.
7. Taste and adjust the seasoning as needed. Serve hot, and enjoy the creamy, nostalgic goodness!