Start by bringing a pot of salted water to a vigorous boil over high heat. Once boiling, add fresh peas and cook for 2-3 minutes, or if using frozen peas, just 1-2 minutes until they are tender and bright green. Drain the peas in a colander, letting them sit for a moment to remove excess water, then set them aside for later.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat until it’s bubbling but not browned. Whisk in 2 tablespoons of all-purpose flour, stirring continuously for about 1-2 minutes until the mixture is lightly golden and fragrant.

Slowly add 1 cup of whole milk to the roux while whisking vigorously to prevent any lumps from forming. Continue stirring until the mixture thickens and starts to gently bubble, which should take about 3-5 minutes.

Fold in the cooked peas, ensuring they are thoroughly coated with the creamy sauce. Season with salt and pepper to taste, and stir in 1/4 cup of heavy cream for an extra layer of richness if desired.

Once combined, remove the saucepan from the heat and serve your Creamed Peas immediately. Garnish with fresh herbs like parsley or chives if desired.