1 1/2 pounds baby red potatoes, washed and cut in half

3 cups frozen peas

4 tablespoons unsalted butter

1 medium yellow onion , chopped

3 tablespoons gluten free all-purpose flour, 1:1

2 1/2 cups whole milk

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

Add potatoes to a large pot and cover with cold water. Bring to a boil, then reduce to a high simmer. Cook for 10-15 minutes, or until potatoes are fork tender. Drain potatoes and set aside.

While the potatoes are boiling, add peas to a medium saucepan of water. Cook over medium-high heat, stirring occasionally for 3-5 minutes. Drain water and set aside.

In a large saucepan, melt two tablespoons of butter. Add onion and cook until softened, about 5 minutes. Add spices and remaining two tablespoons of butter. When butter has melted, add flour and whisk together.

When the flour begins to brown, slowly add the milk while whisking. Cook until the sauce begins to thicken, about 5 minutes, whisking often. Add potatoes and peas to the sauce and stir to mix everything together.

*adapted from dishing delish