Ah, Creamed Peas and Potatoes 🥔🌱 — a classic comfort side dish that’s creamy, tender, and subtly sweet. Perfect alongside roasted meats or a cozy dinner. Here’s a traditional recipe:
🥔 Creamed Peas and Potatoes
Ingredients (serves 4)
- 1 lb (450 g) potatoes, peeled and diced
- 1 cup fresh or frozen peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- Salt & freshly ground black pepper, to taste
- Optional: pinch of nutmeg or 1/2 tsp sugar for sweetness
- Optional garnish: fresh parsley
Instructions
- Cook the potatoes
- Place diced potatoes in a pot of salted water.
- Bring to a boil and cook until tender, about 10–15 minutes. Drain and set aside.
- Cook the peas
- If using fresh peas, boil or steam until tender, 3–5 minutes.
- If using frozen, cook according to package instructions. Drain and set aside.
- Make the cream sauce
- In a saucepan, melt butter over medium heat.
- Stir in flour to make a roux and cook 1–2 minutes, stirring constantly.
- Gradually whisk in milk until smooth.
- Cook, stirring, until sauce thickens, 3–5 minutes.
- Season with salt, pepper, and a pinch of nutmeg or sugar if desired.
- Combine
- Gently fold in potatoes and peas until coated with the creamy sauce.
- Serve
- Transfer to a serving dish, garnish with fresh parsley, and serve warm.
Pro Tips
- Extra creamy: Stir in a splash of cream or a little cream cheese.
- Flavor boost: Sauté onions or shallots in butter before adding flour for the roux.
- Make ahead: Can be prepared in advance and gently reheated on the stove or in the oven.
- Variation: Add diced carrots, corn, or even small pearl onions for extra color and flavor.
I can also give you:
- 🌿 Garlic and herb creamed peas and potatoes
- 🧄 Onion and bacon creamed peas and potatoes
- 🥔 Cheesy version with melted cheddar
- 🥄 Lighter milk-only version without butter
Do you want the cheesy version that’s extra indulgent and rich?
