Creamed Potatoes and Peas Recipe
This classic Creamed Potatoes and Peas dish is rich, creamy, and full of comforting flavors. It makes the perfect side dish for any meal, especially during spring or holiday dinners.
Ingredients
• 2 lbs baby potatoes (Yukon Gold or red potatoes), diced into bite-sized pieces
• 2 cups fresh or frozen peas
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 ½ cups milk (whole milk or half-and-half for extra creaminess)
• ½ cup heavy cream (optional, for richer sauce)
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• 1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Cook the Potatoes and Peas:
1. Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt.
2. Bring to a boil and cook until fork-tender (about 10-12 minutes).
3. In the last 3 minutes of cooking, add the peas to the boiling water. Drain and set aside.
2. Make the Cream Sauce:
1. In a large skillet or saucepan, melt butter over medium heat.
2. Stir in flour and whisk for 1-2 minutes until lightly golden, creating a roux.
3. Slowly pour in milk (and cream, if using), whisking constantly to prevent lumps.
4. Add salt, pepper, garlic powder, and onion powder. Continue stirring until the sauce thickens (about 3-5 minutes).
3. Combine and Serve:
1. Add the cooked potatoes and peas to the cream sauce. Gently stir to coat everything evenly.
2. Simmer for 2-3 minutes until heated through.
3. Garnish with fresh parsley and serve warm.
Tips:
• For Extra Flavor: Add a pinch of nutmeg or grated Parmesan cheese to the sauce.
• Thicker Sauce: Use heavy cream or reduce the milk slightly for a richer consistency.
• Make Ahead: Reheat gently on the stove with a splash of milk if needed.
Enjoy your creamy, comforting Creamed Potatoes and Peas!