Here’s a comforting, creamy, and classic side dish: Creamed Potatoes and Peas. This old-fashioned favorite pairs buttery potatoes and sweet green peas in a smooth, velvety white sauce — perfect with roasted meats or as a simple, nostalgic comfort food all on its own.
🥔 Creamed Potatoes and Peas
Ingredients (Serves 4–6):
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1½ lbs baby or Yukon gold potatoes, peeled and cubed
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1½ cups frozen green peas
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups milk (whole or 2% works best)
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Salt & black pepper, to taste
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Optional: ¼ teaspoon garlic powder or onion powder
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Fresh parsley, for garnish (optional)
Instructions:
🔹 1. Cook the potatoes:
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Place potatoes in a pot of salted water and bring to a boil.
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Simmer until fork-tender (about 10–12 minutes).
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In the last 2 minutes, add the peas to heat through.
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Drain and set aside.
🔹 2. Make the cream sauce:
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In a medium saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes to form a roux (no color).
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Gradually whisk in milk and cook, stirring constantly, until thickened and smooth (about 4–5 minutes).
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Season with salt, pepper, and optional garlic/onion powder.
🔹 3. Combine:
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Stir the cooked potatoes and peas into the cream sauce.
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Heat gently to warm through, then adjust seasoning to taste.
🔹 4. Serve:
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Spoon into a serving dish and garnish with chopped parsley, if using.
✅ Tips & Variations:
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Add crumbled bacon or ham for a heartier version.
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Use half-and-half or a splash of cream for extra richness.
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Stir in a handful of shredded cheddar for a cheesy twist.
Would you like a vegan version, or want to make this a one-pan baked casserole?