Cut new potatoes in half (if needed). Boil in salted water until fork-tender, about 10 minutes. Drain.

In a second pot, boil peas in unsalted water for 3–5 minutes, then drain. (Skip if using canned.)

In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.

Slowly add cream, whisking continuously until smooth.

Add cooked potatoes and peas to the skillet and stir gently to combine.

Season with salt and pepper. Simmer 3–5 minutes until sauce thickens.

Taste and adjust seasoning. Serve hot.