Ah, Creamed Peas and Potatoes — a classic comfort-food side dish 🥔🌱. It’s creamy, flavorful, and pairs beautifully with roasted meats or baked chicken. Here’s a simple, reliable recipe:
🥔🌱 Creamed Peas and Potatoes
Ingredients (4 servings)
- 3–4 medium potatoes, peeled and diced
- 1 cup frozen or fresh peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (whole milk preferred for creaminess)
- ¼ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Pinch of nutmeg (optional, adds warmth)
- 1 small onion or shallot, finely chopped (optional)
Instructions
- Cook potatoes: Boil diced potatoes in salted water until tender (8–10 minutes). Drain and set aside.
- Cook peas: If frozen, blanch peas in boiling water 1–2 minutes, then drain. Fresh peas can be lightly steamed.
- Make cream sauce:
- In a saucepan, melt butter over medium heat.
- Optional: sauté onion until translucent.
- Stir in flour to make a roux; cook 1–2 minutes.
- Gradually whisk in milk, stirring constantly until thickened.
- Combine: Add potatoes and peas to the sauce. Stir gently to coat.
- Season: Add salt, pepper, and a pinch of nutmeg if desired.
- Serve: Hot as a creamy side dish.
Tips
- Extra creamy: Use half-and-half or cream instead of milk.
- Make ahead: Can be prepared in advance and gently reheated; may need a splash of milk to loosen sauce.
- Add flavor: Sprinkle grated cheese (Parmesan or cheddar) into the sauce.
- Optional texture: Mash some of the potatoes slightly for a thicker, homier texture.
I can also give a super quick stovetop version that cooks in 15 minutes with minimal cleanup, perfect for weeknight dinners.
Do you want that quick version?
