In a large pot, add the cubed potatoes and cover with water. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot.

In a small saucepan, combine the heavy cream and butter over low heat. Stir until the butter is melted and the mixture is warm.

Gradually stir in the milk and continue to heat until the mixture is hot but not boiling.

Using a potato masher or fork, mash the cooked potatoes to your desired consistency.

Add the frozen peas to the mashed potatoes and stir to combine.

Pour the warm cream mixture over the potatoes and peas, mixing until everything is well combined. Season with salt and pepper to taste.

Transfer the creamed potatoes and peas to a serving dish and sprinkle with chopped fresh parsley.

Enjoy this creamy and delicious side dish warm alongside your favorite main course.