Bring a large pot to boil and boil the potatoes for 10-12 minutes or until until fork tender.

Add the peas the last 3 minutes of cooking time. Drain.

In a large saucepan over medium high heat add the butter and melt. Whisk in the flour, salt and pepper until it thickens up.

Whisk in the milk, heavy cream, and parmesan over medium high heat until thick.

Add the potatoes and peas back to the sauce for 2-3 minutes and serve.