Here’s a detailed, step-by-step article for making Creamed Potatoes and Peas:

Creamed Potatoes and Peas: A Comforting Classic Side Dish

If you’re searching for a side dish that combines creamy richness with the gentle sweetness of peas and the comforting heartiness of potatoes, Creamed Potatoes and Peas is your answer. This dish is a timeless favorite in many households, perfect for pairing with roasted meats, baked chicken, or even a simple grilled fish. Its velvety texture and vibrant green pops of peas make it as pleasing to the eyes as it is to the taste buds. Here’s a comprehensive guide to preparing this dish from scratch.

Ingredients

For 4 servings, you’ll need:

• 4 medium-sized potatoes (Yukon Gold or Russet are ideal)
• 1 cup fresh or frozen peas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk (whole milk preferred for creaminess)
• 1/4 cup heavy cream (optional, for extra richness)
• Salt (to taste)
• Black pepper (freshly ground, to taste)
• A pinch of nutmeg (optional, for subtle warmth)
• Chopped fresh parsley (for garnish)

Step-by-Step Preparation

Step 1: Prepare the Potatoes

1. Peel the potatoes and cut them into uniform bite-sized cubes. This ensures even cooking.
2. Place the potatoes in a medium saucepan and cover them with cold water. Add a generous pinch of salt.
3. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until tender, about 12-15 minutes. Test with a fork—potatoes should be soft but not falling apart.
4. Once cooked, drain the potatoes and set aside.

Step 2: Cook the Peas

1. If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain and set aside.
2. If using frozen peas, they can be added directly to the creamy sauce later—they will cook quickly in the heat of the sauce.

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