Description
Rich, creamy, and full of comforting flavors, Creamed Peas and Potatoes is a timeless side dish that pairs perfectly with any meal. Tender baby potatoes and sweet peas are coated in a luscious, buttery sauce, making this dish an irresistible addition to your dinner table.
Ingredients
Scale
- 1½ pounds very small baby potatoes, halved
- 8 ounces shelled English peas (about 1½ cups)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper (adjust to taste)
- 1 cup milk
Instructions
- Prepare the Potatoes:
- Place the halved baby potatoes in a large saucepan and cover them with water.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook for 7–9 minutes, or until the potatoes are fork-tender. Drain in a colander and set aside.
- Cook the Peas:
- In the same saucepan, bring about 1 inch of water to a boil.
- Add the shelled peas and cook for 90 seconds, until they’re tender but still bright green.
- Drain the peas and add them to the colander with the potatoes.
- Make the Cream Sauce:
- In the same saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously to form a thick paste (roux).
- Gradually pour in the milk while whisking constantly to keep the sauce smooth.
- Cook for 3–4 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
- Combine and Simmer:
- Add the cooked potatoes and peas to the sauce. Stir gently to coat the vegetables evenly.
- Simmer the mixture over low heat for about 5 minutes to allow the flavors to meld.
- Serve:
- Transfer the creamed peas and potatoes to a serving dish. Serve warm as a side dish to complement your favorite mains.
Notes
- Choosing the Potatoes: Baby potatoes are ideal for this recipe, but you can substitute Yukon Gold or red potatoes if needed.
- Frozen Peas: If fresh English peas aren’t available, frozen peas can be used. Add them directly to the boiling water without thawing.
- Creamier Sauce: For an extra rich sauce, substitute half-and-half or heavy cream for the milk.
- Add Fresh Herbs: Sprinkle chopped parsley, dill, or chives over the dish before serving for a fresh touch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American