1-First Step: Start the roux Melt 4 tablespoons unsalted butter in a medium-sized saucepan over medium-high heat. Once the butter is fully melted and starting to foam, whisk in 3 tablespoons all-purpose flour and the optional 1/4 teaspoon garlic powder. Keep whisking until the mixture looks smooth and well blended. This first step builds the base of the creamy sauce, so take a moment to stir out any lumps before moving on.

2-Second Step: Add the milk slowly Slowly whisk in 2 cups whole milk or half-and-half, adding it a little at a time so the sauce stays smooth. Keep cooking over medium-high heat, whisking and stirring often, until the mixture thickens, which usually takes about 6 minutes. If you are using half-and-half, the sauce may turn rich enough that you do not need the optional heavy cream later. If you want a lighter dish, whole milk works well and still gives a creamy texture.

3-Third Step: Season the sauce Once the sauce has thickened, stir in 1 teaspoon salt and 1/2 teaspoon white or black pepper. Taste the sauce at this stage so you can adjust the seasoning before the peas go in. This matters because the peas will soften the flavor a little, and a well-seasoned sauce helps the whole dish shine. If you like a gentler flavor, start with slightly less pepper and add more at the end.

4-Fourth Step: Add the peas Stir in 4 cups frozen peas and cook, stirring frequently, until the peas are heated through, about 4 minutes. Frozen peas are the easiest choice because they cook fast and keep their bright color. If you are using canned peas instead, add them only at the very end and cook just briefly so they do not turn mushy. Fresh peas can also work if they are blanched first.

5-Fifth Step: Finish with cream if desired Stir in 1/4 cup heavy cream if you want a richer, more velvety sauce. This final touch is optional, but it gives the creamed peas a lovely finish. If the sauce seems too thick, add a small splash of milk or chicken stock, one tablespoon at a time. If it seems too thin, let it cook a little longer or stir in a bit more cream.

6-Final Step: Garnish and serve Adjust the seasoning one last time, then spoon the peas into a serving bowl. Garnish with additional pepper, a little butter, fresh chopped chives, or dill before serving. This dish is best served warm, right after cooking, when the sauce is smooth and the peas are tender. It pairs especially well with roasted meats, baked chicken, and simple comfort food sides.