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Creamed Peas and Potatoes

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Description

A comforting classic side dish, creamed peas and potatoes combine tender baby potatoes and sweet green peas in a rich, creamy sauce. This timeless recipe is perfect for holiday dinners or as a hearty accompaniment to any meal.

Ingredients

Units Scale
  • 1 lb baby potatoes (red or yellow), halved or quartered if large
  • 1 1/2 cups fresh or frozen peas
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk (or half-and-half for a richer sauce)
  • 1/4 cup heavy cream (optional, for extra creaminess)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1/4 tsp garlic powder (optional)
  • 1/4 tsp onion powder (optional)
  • 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the Potatoes:
    • Place the baby potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer for 12-15 minutes, or until fork-tender. Drain and set aside.
  2. Cook the Peas:
    • If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain and set aside. If using frozen peas, let them thaw or warm slightly in the microwave.
  3. Make the Cream Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Add the flour and whisk continuously for 1-2 minutes to form a roux.
    • Slowly pour in the milk, whisking constantly to avoid lumps.
    • Continue cooking and stirring until the sauce thickens, about 3-5 minutes. If using heavy cream, stir it in at this stage.
    • Season the sauce with salt, pepper, garlic powder, and onion powder (if using).
  4. Combine and Serve:
    • Add the cooked potatoes and peas to the cream sauce. Stir gently to coat everything evenly.
    • Cook over low heat for 2-3 minutes to warm through.
    • Transfer to a serving dish, garnish with chopped parsley if desired, and serve immediately.

Notes

  • Substitute small diced russet or Yukon Gold potatoes if baby potatoes are unavailable.
  • To make this dish dairy-free, use plant-based butter and milk substitutes like almond or oat milk.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Find it online: https://recipe.ukfinda.com/creamed-peas-and-potatoes.htm