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–+ servings
Benjamin

Creamed Peas and New Potatoes

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Prepare the Potatoes:
  1. Place the halved baby potatoes in a large saucepan and cover them with water.
  2. 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:
  1. In the same saucepan, bring about 1 inch of water to a boil.
  2. Add the shelled peas and cook for 90 seconds, until they’re tender but still bright green.
  3. Drain the peas and add them to the colander with the potatoes.
Make the Cream Sauce:
  1. In the same saucepan, melt the butter over medium heat.
  2. Add the flour and whisk continuously to form a thick paste (roux).
  3. Gradually pour in the milk while whisking constantly to keep the sauce smooth.
  4. Cook for 3–4 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
Combine and Simmer:
  1. Add the cooked potatoes and peas to the sauce. Stir gently to coat the vegetables evenly.
  2. Simmer the mixture over low heat for about 5 minutes to allow the flavors to meld.
Serve:
  1. 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.

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