Creamed Potatoes and Peas!!!!

Step 3: Make the Cream Sauce

1. In a medium skillet or saucepan, melt 3 tablespoons of butter over medium heat.
2. Once melted, whisk in 3 tablespoons of flour to form a roux. Cook for 1–2 minutes until the mixture turns slightly golden (this cooks out the raw flour taste).
3. Slowly pour in 1 ½ cups of milk, whisking constantly to avoid lumps.
4. Continue to cook, stirring frequently, until the sauce thickens to a smooth, creamy consistency.
5. Season with salt, pepper, garlic powder, and a pinch of nutmeg.

Tip: For extra richness, replace ¼ cup of milk with heavy cream.

Step 4: Combine Everything

1. Gently fold the cooked potatoes and peas into the cream sauce.
2. Stir carefully to coat all the vegetables without mashing the potatoes.
3. Let the mixture cook together for 2–3 minutes over low heat, allowing the flavors to meld.

Step 5: Serve and Garnish

1. Transfer the creamed potatoes and peas to a serving dish.
2. Sprinkle fresh chopped parsley on top for color and a touch of freshness.
3. Serve immediately while warm.

Tips for the Perfect Creamed Potatoes and Peas

• Use starchy potatoes like Yukon Gold for a naturally creamy texture.
• For a richer flavor, add a tablespoon of grated Parmesan to the sauce.
• If the sauce is too thick, thin it with a splash of milk until you reach your desired consistency.
• This dish can be made ahead and reheated gently on the stove or in the microwave.

Why You’ll Love It

Creamed potatoes and peas aren’t just a side dish—they’re a warm hug in a bowl. The soft, buttery potatoes and tender peas in a silky sauce make each bite comforting, nostalgic, and utterly satisfying. Whether you’re cooking a weeknight dinner or preparing a holiday spread, this dish is guaranteed to please.

If you want, I can also give you a slightly upgraded version with cheese and caramelized onions that turns this classic into a restaurant-level dish!

Do you want me to do that?