Here’s a classic Creamed Peas and Potatoes recipe — a simple, comforting side dish that’s creamy, buttery, and full of flavor. 🥔🟢
Creamed Peas and Potatoes Recipe
Ingredients (Serves 4)
- 4 medium potatoes, peeled and diced
- 1 cup fresh or frozen peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (or half-and-half for richer creaminess)
- Salt and black pepper, to taste
- Optional: pinch of nutmeg or 1 tsp onion powder
- Optional garnish: chopped parsley
Instructions
1. Cook the Potatoes
- Place diced potatoes in a medium saucepan and cover with water.
- Bring to a boil and simmer 10–12 minutes, until tender but not falling apart.
- Drain and set aside.
2. Cook the Peas
- If using fresh peas, blanch in boiling water 2–3 minutes until tender, then drain.
- If using frozen peas, simply thaw or cook according to package instructions.
3. Make the Cream Sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes to form a roux.
- Slowly whisk in milk, stirring constantly to avoid lumps.
- Cook 3–5 minutes until sauce thickens.
- Season with salt, pepper, and optional nutmeg or onion powder.
4. Combine Potatoes and Peas
- Add cooked potatoes and peas to the cream sauce.
- Stir gently to coat everything evenly with the creamy sauce.
- Heat for 2–3 minutes until warmed through.
5. Serve
- Spoon into a serving dish.
- Garnish with chopped parsley for color.
- Serve hot as a side dish with roasted meats or main courses.
Tips
- For extra flavor, sauté a small diced onion in butter before making the roux.
- Use Yukon gold potatoes for a naturally creamy texture.
- You can make this ahead of time and gently reheat; add a splash of milk if the sauce thickens too much.
I can also provide a one-pot version where you cook the potatoes, peas, and creamy sauce together for even easier preparation.
Do you want me to give that version?
