Creamed Potatoes and Peas

Absolutely! Here’s a detailed, step-by-step article about Creamed Potatoes and Peas:

Creamed Potatoes and Peas: A Comforting Classic Side Dish

Creamed potatoes and peas is one of those timeless side dishes that brings warmth, comfort, and subtle elegance to any meal. This creamy, velvety dish combines tender potatoes and sweet peas with a luscious sauce, making it perfect for family dinners, holiday spreads, or even a cozy weeknight supper. Its simplicity doesn’t overshadow its delicious flavor, and with the right technique, you can achieve a restaurant-quality dish in your own kitchen.

Ingredients

To serve about 4 people, you will need:

• 4 medium potatoes (Yukon Gold or Russet, peeled and diced)
• 1 cup fresh or frozen peas
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk (whole milk preferred for creaminess)
• ½ cup heavy cream (optional for extra richness)
• Salt and freshly ground black pepper, to taste
• Pinch of nutmeg (optional, enhances creaminess)
• Fresh parsley, chopped (for garnish)

Step-by-Step Method

Step 1: Prepare the Potatoes

1. Peel the potatoes and cut them into roughly 1-inch cubes. Uniform sizing ensures even cooking.
2. Place the diced potatoes in a large saucepan and cover with cold water. Add a pinch of salt.
3. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 10–12 minutes, or until the potatoes are tender when pierced with a fork.
4. Drain the potatoes and set them aside.

Tip: Using cold water to start cooking potatoes helps them cook evenly and prevents the exterior from becoming mushy.

Step 2: Cook the Peas

1. If using fresh peas, blanch them in boiling water for 2–3 minutes until tender but still vibrant. For frozen peas, simply rinse under warm water.
2. Drain and set aside.

Pro Tip: Avoid overcooking peas—they should be bright green and slightly crisp to maintain texture in the final dish.

Step 3: Make the Cream Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour to make a smooth roux (paste). Cook for 1–2 minutes to remove the raw flour taste.
3. Gradually whisk in the milk, ensuring no lumps form.
4. Cook, stirring constantly, until the sauce thickens, about 4–5 minutes.
5. For extra richness, stir in the heavy cream.
6. Season with salt, pepper, and a pinch of nutmeg if desired.

Tip: Whisk continuously when adding milk to prevent lumps and achieve a silky sauce.

Please Head On keep  on Reading  (>)