Creamed Potatoes and Peas: A Classic Comfort Dish Full of Old-Fashioned Flavor
If there’s one side dish that brings warmth, nostalgia, and home-cooked comfort to the dinner table, it’s Creamed Potatoes and Peas. This timeless recipe combines tender potatoes with sweet green peas in a luscious, creamy sauce — simple yet incredibly satisfying. It’s the perfect complement to roasted meats, fried chicken, or even as a cozy meal on its own.
Let’s walk through how to make this creamy classic step by step, ensuring every bite is rich, velvety, and perfectly seasoned.
🥔 Ingredients You’ll Need
For about 4–6 servings:
- 4 medium potatoes (Yukon Gold or red potatoes work best)
- 1 ½ cups fresh or frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred for richness)
- ½ cup heavy cream (optional, for extra creaminess)
- Salt and black pepper, to taste
- A pinch of nutmeg (optional, for warmth and depth)
- Fresh parsley or chives, chopped (for garnish)
🍳 Step-by-Step Method
Step 1: Prepare the Potatoes
Start by washing, peeling, and cutting the potatoes into evenly sized cubes (about ¾-inch pieces). Keeping them uniform ensures they cook evenly and hold their shape in the sauce.
Place the potato cubes in a pot of cold, salted water. Bring it to a gentle boil over medium heat and cook for 10–12 minutes, or until the potatoes are fork-tender but not mushy. Drain them well and set aside.
Step 2: Cook the Peas
If using fresh peas, boil them in lightly salted water for 3–4 minutes until tender and bright green.
If using frozen peas, you can simply thaw them in warm water for a minute or two — no need for extra cooking. Drain and set aside with the potatoes.
Step 3: Make the Cream Sauce (White Sauce)
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to form a smooth roux. This helps thicken the sauce and removes the raw flour taste.
Gradually add the milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens — this should take 4–5 minutes.
For a richer version, stir in the heavy cream after the sauce thickens.
Season with salt, black pepper, and if desired, a pinch of nutmeg for a subtle, cozy flavor.
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