Creamed Potatoes and Peas

Step 3: Make the Cream Sauce (White Sauce)

• In a medium saucepan, melt 2 tablespoons of butter over medium heat.
• Sprinkle in 2 tablespoons of flour, whisking constantly to form a smooth paste (this is called a roux).
• Cook the roux for 1–2 minutes to remove the raw flour taste, but don’t let it brown.
• Slowly whisk in 2 cups of milk, a little at a time, to avoid lumps.
• Continue stirring until the sauce thickens, about 4–6 minutes.
• Season with salt, pepper, and garlic powder if using.

Step 4: Combine Everything

• Add the cooked potatoes and peas into the creamy sauce.
• Gently stir to coat without breaking the potato cubes.
• Simmer for 2–3 minutes to let the flavors blend.

Step 5: Serve and Garnish

• Transfer to a serving bowl.
• Sprinkle with fresh parsley or chives for a pop of color and freshness.
• Serve hot as a side dish to roasted chicken, grilled steak, or even a vegetarian dinner.

Variations to Try

• Cheesy Twist: Stir in ½ cup of shredded cheddar or Parmesan for a rich, cheesy version.
• Bacon Lovers: Add crispy bacon bits for smoky flavor.
• Herb Upgrade: Use fresh dill, thyme, or rosemary instead of parsley for a fragrant touch.
• Lighter Option: Replace milk with a mix of chicken broth and a splash of cream for a lighter but still creamy sauce.

Why You’ll Love This Dish

• Simple Ingredients – Pantry staples come together in minutes.
• Family-Friendly – Creamy texture and mild flavors appeal to kids and adults alike.
• Versatile – Works as a side dish for Sunday dinners or weeknight meals.
• Comforting – Warm, creamy, and satisfying—perfect for chilly evenings.

Final Thoughts

Creamed Potatoes and Peas is proof that you don’t need fancy ingredients to create a dish that feels indulgent and wholesome. Whether you’re serving it for a holiday feast or a cozy weeknight dinner, this recipe brings together the heartiness of potatoes and the sweetness of peas in a rich, creamy sauce that never disappoints.

Would you like me to also make a quick version of this recipe using just one pot (faster and with fewer dishes), or keep it in the traditional style?